Explore a delicious and nutritious recipe for homemade zucchini muffins, perfect for breakfast or as a healthy snack option.
Gather the following ingredients: zucchini, flour, sugar, eggs, oil, baking powder, cinnamon, vanilla extract, and optional add-ins such as chocolate chips or nuts.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent the muffins from becoming too soggy.
In a mixing bowl, combine the grated zucchini with the wet ingredients (eggs, oil, vanilla extract) and sugar, then gradually add the dry ingredients (flour, baking powder, cinnamon) until well combined.
Fold in any optional add-ins such as chocolate chips or nuts to enhance flavor and texture.
Spoon the batter into lined muffin cups, filling each about two-thirds full to allow room for rising during baking.
Bake the zucchini muffins in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Store any leftover zucchini muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat before serving if desired.