Go Back
In the world of baked goods, muffins often hold a special place. They are not just a sweet indulgence; they can also serve as a wholesome breakfast or snack option. Enter Zesty Zucchini Muffins—a delightful fusion of flavor and nutrition. These muffins are the perfect example of how you can enjoy a treat without compromising your health. Made with fresh zucchini and a blend of wholesome ingredients, they offer a fantastic way to incorporate more vegetables into your diet while satisfying your sweet tooth.

Lunchbox Hero: Zucchini Muffins

Discover the joy of baking with Zesty Zucchini Muffins, a delightful combination of taste and nutrition. These muffins are not only a tasty treat but also a great way to sneak more vegetables into your diet. Made with fresh zucchini, whole grains, and a touch of sweetness, they stay moist and fluffy. Perfect for breakfast, snacks, or dessert, these versatile muffins can be customized with your favorite nuts or fruits. Enjoy guilt-free indulgence with every bite!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis (approximately 1 cup when shredded)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp nutmeg (optional)

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Prepare the Zucchini: Rinse the zucchinis thoroughly under running water. Cut off the ends and grate them using a box grater or a food processor. If you find that there’s excess moisture, you can place the shredded zucchini in a clean kitchen towel and squeeze out the liquid gently.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these ingredients together until they are evenly mixed and free from lumps.

        Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.

          Combine Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.

            Add Zucchini and Extras: Carefully fold in the shredded zucchini. If you like, mix in the chopped walnuts or pecans, along with raisins or chocolate chips for added texture and flavor. Ensure even distribution without overmixing.

              Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup with batter until it is roughly 2/3 full. This allows room for the muffins to rise while baking.

                Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are finished baking.

                  Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely before serving.

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | Makes 12 muffins

                      - Presentation Tips: For a delightful serving suggestion, arrange the muffins on a decorative platter and sprinkle with a light dusting of powdered sugar. Garnish with fresh mint leaves for an extra pop of color. Serve warm for the best flavor experience!