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Zucchini Bread Muffins

Zucchini Bread Muffins
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Zucchini Bread Muffins are a delightful way to savor the flavors of summer while incorporating healthy ingredients into your diet. These moist, cinnamon-infused muffins are perfect for breakfast, brunch, or as a sweet snack anytime throughout the day.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely grated unpeeled zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In one bowl, whisk together all dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. In another bowl, combine room temperature eggs with oil and vanilla extract until well mixed.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
  5. Gently fold in the grated zucchini until evenly distributed.
  6. Fill muffin tins about three-quarters full with batter and bake for 20-22 minutes or until a toothpick inserted comes out clean.
  7. Allow muffins to cool before storing them in an airtight container or freeze individually for later enjoyment.

Nutrition

Find it online: https://weeknightdish.com/zucchini-bread-muffins/