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Moist Zucchini Breakfast Muffins Your Kids Will Devour

Zucchini Breakfast Muffins
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Zucchini breakfast muffins are a healthy and flavorful way to start your day. Packed with fresh zucchini, these muffins are moist, slightly sweet, and perfect for a quick breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mix flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together oil, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in grated zucchini and chopped walnuts if using.
  6. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • Freeze muffins for longer storage.
  • Add chocolate chips for a sweeter version.

Nutrition

Find it online: https://bibodo.com/zucchini-breakfast-muffins-recipe/