The Best Zucchini Muffins
These Best Zucchini Muffins are soft, moist, and perfectly sweet with a tender, bakery-style crumb. Made with simple pantry ingredients and plenty of fresh zucchini, they bake up fluffy every time and stay soft for days!
Servings: 14 muffins
Calories: 268kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently squeezed to romove excess moisture
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or coat with non-stick spray.
- In a large bowl, add the flour, baking powder, baking soda, salt, brown sugar, granulated sugar, vegetable oil, vanilla, and eggs. Stir until fully combined. The batter will be thick.
- Add the grated zucchini and stir until evenly incorporated. The batter will loosen as the zucchini blends in.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Begin checking at 18 minutes.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely, or enjoy warm.
Nutrition
Serving: 1muffin | Calories: 268kcal