Zucchini Muffins – Moist, Flavorful, and Irresistibly Easy!

Looking for a delicious way to use up fresh zucchini? These moist and flavorful zucchini muffins are the perfect solution! Packed with warm spices, a hint of sweetness, and the goodness of shredded zucchini, these muffins make for an easy breakfast or a wholesome snack. Plus, they’re incredibly simple to make—just mix, bake, and enjoy!

Why You’ll Love These Zucchini Muffins

Zucchini muffins are a classic in home baking, celebrated for their moist texture and natural sweetness. Did you know that zucchini adds moisture to baked goods without making them heavy? It’s the secret ingredient that keeps these muffins soft and tender while adding a dose of vitamins and fiber. Whether you enjoy them fresh out of the oven or freeze them for later, these muffins are a foolproof treat that never disappoints. Plus, you can customize them with chocolate chips, nuts, or dried fruits for extra flavor.

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Zucchini Muffins Recipe

Serving Size: Makes 12 medium-sized muffins

Ingredients:

Dry Ingredients:

• 320g (2 1/3 cups) plain flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Wet Ingredients:

• 120ml (1/2 cup) vegetable oil
• 90g (1/2 cup) white sugar
• 30g (1/3 cup) dark brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 45ml (3 tbsp) milk
• 1 zucchini (350g), shredded
• 150g (1 cup) raisins or mixed fruit
• Extra white sugar for sprinkling on top

Instructions:

1. Preheat Oven: Preheat your oven to 215°C (420°F).
2. Prepare Muffin Tin: Spray a muffin tin with oil and line it with muffin liners.
3. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, white sugar, brown sugar, eggs, vanilla extract, and milk until well combined.
5. Add Zucchini & Raisins: Stir in the shredded zucchini and raisins (or mixed fruit).
6. Combine Wet & Dry: Gently fold the wet mixture into the dry ingredients, mixing until just combined. Do not overmix.
7. Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle a bit of white sugar on top for a slight crunch.
8. Bake: Bake at 215°C (420°F) for 5 minutes, then reduce the temperature to 175°C (350°F) and bake for another 15-17 minutes.
9. Check Doneness: Insert a toothpick into the center of a muffin—if it comes out clean, they’re done!
10. Cool & Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

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Tips for the Best Zucchini Muffins

• Don’t overmix – Stir just until combined to keep muffins light and fluffy.
• Squeeze excess moisture – If your zucchini is very watery, gently squeeze out some moisture before adding it.
• Customize your mix-ins – Swap raisins for chocolate chips, chopped nuts, or shredded coconut.
• Freezing Instructions – Store in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

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Wrap-Up

These easy zucchini muffins are the perfect balance of moist, lightly spiced, and naturally sweet flavors. Whether you enjoy them for breakfast, as a snack, or as a meal prep staple, they are sure to become a favorite in your kitchen. Try them today and share your version in the comments below!

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