Here’s a delightful recipe for moist and flavorful zucchini muffins. They’re a great way to use up extra zucchini and make for a tasty, nutritious treat:
Ingredients:
- All-purpose flour - 1 3/4 cups (220g)
- Granulated sugar - 1/2 cup (100g)
- Brown sugar - 1/2 cup (100g)
- Baking powder - 1 1/2 teaspoons
- Baking soda - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Ground cinnamon - 1 teaspoon
- Ground nutmeg - 1/4 teaspoon (optional)
- Egg - 1 large
- Vegetable oil - 1/2 cup (120ml)
- Greek yogurt or sour cream - 1/4 cup (60ml)
- Vanilla extract - 1 teaspoon
- Zucchini, grated and squeezed to remove excess moisture - 1 cup (about 1 medium zucchini)
- Chopped nuts (optional) - 1/2 cup (60g), such as walnuts or pecans
- Raisins or chocolate chips (optional) - 1/2 cup (75g)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. This helps keep the muffins from becoming too soggy.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
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Combine Wet Ingredients: In another bowl, whisk together the egg, vegetable oil, Greek yogurt or sour cream, and vanilla extract until smooth.
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Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
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Fold in Zucchini and Mix-Ins: Gently fold in the grated zucchini and any optional mix-ins like nuts, raisins, or chocolate chips.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
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Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These zucchini muffins are wonderfully moist and flavorful, with a subtle hint of spice and a pleasant texture. They’re perfect for breakfast or as a snack and are a great way to sneak some veggies into your diet!
