Kathie's Zucchini Muffins

Moist, fragrant, and bursting with warm cinnamon flavor, Kathie’s Zucchini Muffins are the perfect balance of wholesome and indulgent. Made with freshly shredded zucchini, these muffins are delightfully tender and naturally moist, while a blend of granulated and brown sugar creates a subtle caramel sweetness. Ground cinnamon adds a cozy warmth, and the optional addition of chopped walnuts or pecans introduces a delightful crunch in every bite. Quick and easy to prepare in just under 40 minutes, this recipe is ideal for busy mornings, afternoon treats, or grab-and-go snacks. Whether you enjoy them warm from the oven or at room temperature, these muffins are a delicious way to sneak some veggies into your day while satisfying your sweet tooth. Perfect for breakfast, brunch, or dessert, Kathie’s Zucchini Muffins are a must-try for zucchini lovers and baking enthusiasts alike!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar (packed)
• 2 teaspoons Ground cinnamon
• 1 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 2 cups Zucchini (shredded, excess moisture squeezed out)
• 0.5 cup Chopped walnuts or pecans (optional)

Directions

Step 1

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

Step 2

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

Step 3

In a separate medium bowl, beat the eggs. Then, mix in the vegetable oil and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a wooden spoon or spatula just until combined.

Step 5

Fold in the shredded zucchini and chopped nuts (if using). Be careful not to overmix as this can make the muffins tough.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin pan from the oven and let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

Step 9

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

Nutrition Facts

Serving size	(1354.1g)

Amount per serving	% Daily Value*
Calories	3642.2

Total Fat 158.0g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 67.2g
Cholesterol 372mg	0%
Sodium 2883.8mg	0%
Total Carbohydrate 530.0g	0%
Dietary Fiber 18.3g	0%
Total Sugars 329.6g
Protein 53.7g	0%

Vitamin D 82IU	0%
Calcium 360.3mg	0%
Iron 18.2mg	0%
Potassium 2148.4mg	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: 37.9%

Protein: 5.7%

Carbs: 56.4%