Jacqueline's Zucchini Muffins

Soft, moist, and perfectly spiced, Jacqueline's Zucchini Muffins are a delightful way to enjoy a burst of wholesome flavor wrapped in a tender crumb. Featuring freshly grated zucchini, warm cinnamon, and a hint of nutmeg, these muffins strike the perfect balance between sweet and cozy. The combination of granulated and brown sugar adds depth and richness, while the optional mix-ins like crunchy walnuts or gooey chocolate chips make them endlessly customizable. Ready in just 35 minutes, this easy zucchini muffin recipe is ideal for a quick breakfast, a snack on-the-go, or a fuss-free dessert. With a simple, one-bowl approach and a versatile flavor profile, these muffins are a must-try for zucchini lovers and baking enthusiasts alike.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups (grated) Zucchini
• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 0.5 cup (packed) Brown sugar
• 1.5 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 2 pieces Large eggs
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 0.25 cup Milk
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.5 cup Chocolate chips (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.

Step 2

Grate the zucchini using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or paper towel and lightly press to remove excess moisture. Set aside.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

Step 4

In a separate medium-sized bowl, whisk together the large eggs, vegetable oil, vanilla extract, and milk until smooth and well incorporated.

Step 5

Add the wet ingredients to the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.

Step 6

Fold the grated zucchini into the batter until evenly distributed. If using chopped nuts or chocolate chips, gently fold them in as well.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(1206.7g)

Amount per serving	% Daily Value*
Calories	3748.1

Total Fat 183.2g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 67.5g
Cholesterol 377.5mg	0%
Sodium 6184.8mg	0%
Total Carbohydrate 501.0g	0%
Dietary Fiber 18.1g	0%
Total Sugars 292.7g
Protein 55.0g	0%

Vitamin D 106.8IU	0%
Calcium 411.3mg	0%
Iron 19.9mg	0%
Potassium 1764.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 5.7%

Carbs: 51.7%