zucchini muffins

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By Beth Pierce
from Old Monroe, MO

Enjoy these moist Zucchini Muffins made with fresh zucchini, ground cinnamon, and pecans for your on the go breakfast or next weekend brunch.

serves 12
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For zucchini muffins

  • 1 1/2 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 1/2 c
    granulated sugar
  • 1/4 c
    light brown sugar loosely packed
  • 2
    large eggs
  • 1/2 c
    vegetable oil
  • 2 c
    grated zucchini
  • 1/2 c
    chopped pecans

How To Make zucchini muffins

  • 1
    Preheat oven to 375 degrees. Line 12 count standard muffin pan with baking cups.
  • 2
    In a medium bowl whisk the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl.
  • 3
    In another bowl combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini and pecans. Add the dry mixture to the wet mixture in three intervals mixing just until combined.
  • 4
    Divide the mixture evenly between the paper liners. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean.
  • 5
    Divide the mixture evenly between the paper liners. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean.
  • 6
    Allow the muffins to cool 5 minutes in the tin before carefully removing to cooling racks.
  • 7
    NOTES For accurate measuring always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife pushing the excess back off into the flour canister. Use paper baking cups. I personally like the unbleached chlorine free ones. Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. For a change of pace substitute walnuts or pistachios for the pecans. Do not overmix the batter as it can make the muffins tough or gummy. Mix with a spoon just until incorporated. Store in an airtight container on the counter for up to 4 days. Reheat in the microwave for about 10 seconds for that fresh from the oven baked experience. Freeze in a heavy duty freezer bag or sturdy container for up 3 months. Thaw at room temperature.
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