Zucchini Muffins
Recipe type: Breakfast
Total time: 
Serves: 12
A perfectly moist, soft, crisp-topped zucchini muffin to make the most of some of your zucchini harvest!
  • 3 cups all purpose flour (can sub up to half whole wheat)
  • 1 cup sugar
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg (optional)
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 1 cup vegetable/canola oil
  • ½ cup milk
  • 2 Tbsp lemon juice
  • 1½ tsp vanilla extract
  • 2 cups shredded zucchini, thawed if frozen
  • Optional: 1 cup chocolate chips and/or ½ cup chopped walnuts
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and zucchini.
  4. Pour wet ingredients into dry and stir just until completely combined (it's best to do this by hand to avoid over-mixing, which results in tough muffins).
  5. Fold in chocolate chips and/or walnuts if using.
  6. Divide batter over 12 muffin cups - they will be full! Bake for 22-26 minutes, until tops are golden and toothpick comes out clean from centers. Let sit in pan 3-5 minutes before removing to rack to cool completely.
  7. Best served fresh, or freeze extras, well wrapped or in an airtight container, and thaw or reheat as needed.
If you like your muffins a bit smaller, make 16 muffins and bake for about 17 minutes, until tester comes out clean. For mini muffins, check at 13-15 minutes.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/07/zucchini-muffins-2/