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Moist Zucchini Muffins

Three freshly baked zucchini muffins arranged on a white plate, showcasing their golden-brown color and texture.
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Enjoy these moist, one-bowl zucchini muffins, perfect for using up garden zucchini. They are freezer-friendly and can be customized with your favorite mix-ins.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional mix-ins like nuts or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, squeeze as much moisture as possible from the grated zucchini.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.
  • Feel free to add other mix-ins like dried cranberries or shredded coconut.

Nutrition

Find it online: https://www.purecookingjoy.com/zucchini-muffins/

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