About Zucchini Muffins
Zucchini muffins are an excellent way to incorporate healthy veggies into your diet without compromising on taste. These scrumptious muffins are light and moist, with a sweet and savory flavor that serves as a perfect breakfast or snack. You can easily freeze these muffins and reheat them later for a quick treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper muffin liners.
- In a large bowl, combine flour, brown sugar, white sugar, baking powder, baking soda, and salt. Stir until well combined.
- In a separate bowl, whisk together vegetable oil, eggs, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
- Stir in the grated zucchini and walnuts (if using).
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Remember, baking is a science. Exact measurements are vital for achieving the best results. Feel free to experiment with your additions, just maintain the core ingredients and ratios. With this recipe, you’ll have delicious zucchini muffins that you won’t be able to resist. Enjoy!
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