Zucchini muffin Recipe
These biscuits are a confirmation to the thought that solid can be tasty. Pressed with fiber, vitamins, and minerals from zucchini, they are an great way to sneak in vegetables.
Equipment
- 1 Mixing bowls
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Box grater or food processor
- 1 Muffin tin
- 1 Muffin liners or non-stick spray
- 1 Cooling rack
- 1 Spatula or wooden spoon
Ingredients
Dry Ingredients:
- 1 ½ cups purpose flour
- 1 tbsp baking powder
- ½ tbsp baking soda
- ½ tbsp salt
- 1 tbsp ground cinnamon
- ¼ tbsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 tbsp vanilla extract
Key Ingredient:
- 1 ½ cups grated zucchini
Instructions
- Get the zucchini ready for use: Start out by cleaning the zucchini properly. You can either grate it with a box grater or in a food processor. Place the grated zucchini inside a clean kitchen towel and squeeze the water out. Place it onto the side for now.
- Heat up the oven in advance: Set the oven to 350°F (175°C) and then preheat it. Place paper liners in the muffin tin or coat the tin with a little non-stick spray.
- Mix the Best Ingredients: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. Mix together to ensure everything gets mixed well.
- Place and mix all wet ingredients together: Mix together the eggs, granulated sugar, brown sugar, vegetable oil and vanilla extract in a separate bowl, whisking until mixture smooth and glossy.
- Incorporate Zucchin: Carefully create a mixture where the zucchini is well spread throughout the wet goodness.
- Add together the wet and dry ingredients:Start pouring the dry ingredients into the wet mixture and mix them together gently using a spatula. Avoid exhaustive mixing; the dough needs to be a little lumpy.
- Include Optional Ingredients when you wish (they are optional):For some extra texture and taste, fold in your fillers such as nuts, chocolate chips or dried fruits.
- Place the ingredients into the muffin tin: With a spoon or ice cream scoop, place the batter in each cup, making them just about three-quarters filled.
- Bake: Cook the muffins for 18–22 minutes in the preheated oven or until a toothpick tester comes out free from batter at the center.
- Let the Muffins cool: Bake the muffins and then allow them to sit in the tins for approximately 5 minutes before moving them. Let them rest on a cooling rack until they become cool and then serve.
Notes
It’s important to squeeze the moisture out of the zucchini so your muffins are not too moist inside.
For a different taste, add a bit of cardamom or ginger to your drink.
Get Gluten-Free: Use a blend of gluten-free flours instead of normal all-purpose flour.
Use applesauce to reduce the fat in the recipe.
Muffins may be kept in an airtight dish at room temperature for 3 days or in the freezer for up to 3 months.