Easy Zucchini Muffins
Moist and tender zucchini muffins, perfect for breakfast or a snack, packed with the subtle sweetness of freshly grated zucchini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup sugar
- ½ cup coconut oil (melted)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare your muffin tin.
- Grate the zucchini and squeeze out excess moisture.
- In one bowl, mix the dry ingredients: flour, baking powder, sugar, and salt.
- In another bowl, combine the wet ingredients: melted coconut oil, eggs, and vanilla extract.
- Fold the zucchini into the wet mixture.
- Combine the wet and dry ingredients, being careful not to overmix.
- Spoon the batter into the prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
For added flavor, consider adding chocolate chips or nuts. Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Find it online: https://flavor.pedrorecipes.com/easy-morning-zucchini-muffins/