Ingredients
Scale
- 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 remove excess moisture
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until well combined. The batter will be thick.
- Fold in the grated zucchini until fully mixed. The batter will loosen as the zucchini is incorporated.
- Scoop the batter into the muffin cups, filling each about ⅔ full.
- Bake for 20 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs. Start checking at 18 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, or enjoy warm.
Notes
For added flavor, consider mixing in nuts or chocolate chips.
Make sure to squeeze out excess moisture from the grated zucchini for perfect texture.
These muffins can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.