Zucchini season will be here before we know it, so let’s be ready to use those fresh zucchini. This recipe can be made as a loaf as well. You can add raisins, dried cranberries, or mini dark chocolate chips. Personally, I mix 2 tablespoons of white sugar with 1/2 teaspoon of nutmeg to sprinkle on top right before baking, this provides a subtle crunch and sweetness right out of the oven
These zucchini muffins are a long-time favorite. The muffins have a great, moist texture thanks to grated zucchini and the cinnamon and spices give the muffins a depth of flavor that tastes like home. These are incredible as a breakfast side or a grab-and-go snack for those busy mornings. I love to enjoy mine with a cup of coffee after all the morning doings are done.
You can make a double batch and freeze them. Zucchini muffins freeze beautifully! This is a great recipe to freeze if you know you won’t be eating them all within a couple of days. Once they’ve cooled, place them in a freezer bag and make sure to enjoy them within 2 months. Thaw at room temperature or in the microwave. A frozen muffin can be grabbed from the freezer and put in a lunch bag to be enjoyed at lunch.
Ingredients
- 2 cups all-purpose flour or white whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable, or grapeseed oil
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups grated zucchini
Instructions
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Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
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In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
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Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
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Divide the batter equally amongst the muffin cups. Sprinkle each muffin with nutmeg and sugar mixture. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
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Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.