Delicious Zucchini Breakfast Muffins
Start your day right! These zucchini breakfast muffins are moist, healthy & so easy to bake. Let's find out how to bake them!
Ingredients
- 1 ½ cups all-purpose flour or a mix of all-purpose and whole wheat
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil or unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups grated zucchini about 2 medium zucchini
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the granulated sugar, brown sugar, eggs, oil (or applesauce), and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix.
- Stir in the grated zucchini.
- Fill each muffin cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.