These Zucchini Muffins are moist, fluffy, and easy to make! It’s foolproof and packed with pantry ingredients like flour, cinnamon, oil, and sugar!
Needing more muffin recipes? Try these Blueberry Lemon Poppy Muffins, Vegan Banana Chocolate Muffins, or the classic Banana Muffins topped with cinnamon sugar streusel.
Tips & Variations:
- Make sure to remove as much moisture from the zucchini after shredding, if not, the muffins will become soggy.
- I like my muffins less sweet, so I only add ½ cup sugar and it tasted amazing. Feel free to add less sugar for a less sweet muffin.
- Storage: Keep at room temperature for up to 4 days loosely covered on the counter.
- Freezing muffins: Muffins can be frozen after baking (make sure to completely cool). Then place in a freezer-safe bag or container, remove air, and store for up to 2 months.
- To thaw, place on the counter for several hours.
How to Make Healthy Zucchini Muffins:
Listed below are all the ingredients you will need:
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- cinnamon
- large eggs
- vegetable oil
- zucchini
- raisins, optional
Preheat oven to 350 degrees and fill muffin pan with liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside:
In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.
In a small bowl, whisk together eggs and oil:
Then add egg mixture to the dry ingredients and blend just until combined. Stir in zucchini and raisins, if using:
Mix until just combined, and then pour into the muffin pan filling it up about ¾ full.
Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean and remove from the oven and cool completely on a wire rack.
Frequently Asked Questions:
When baking zucchini has a high moisture content. So it’s important after shredding to make sure to squeeze the zucchini well to remove the moisture. Using a clean dish towel and 3 large paper towels, place the shredded zucchini in the center, wrap the zucchini with the towels, and squeeze until the water is removed.
No, it will dry out in the refrigerator. Either keep them stored loosely covered on the counter or freeze them.
Healthy Zucchini Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large eggs
- ½ cup vegetable oil
- 2 cups zucchini
- ½ cups raisins
Instructions
- Preheat oven to 350 degrees F
- Fill muffin pan with liners
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside.
- In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.
- In a small bowl, whisk together eggs and oil, then, add egg mixture to the dry ingredients and blend just until combined.
- Stir in zucchini and raisins, if using and then pour into the muffin pan filling it up about ¾ full.
- Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean
- Remove from the oven and cool completely on a wire rack
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