Zucchini Muffins

Name: Zucchini Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 cup all-purpose flour; 1 teaspoon cinnamon; ¾ teaspoon baking soda; ½ teaspoon salt; ½ cup granulated sugar; 1 large egg (room temperature); ⅓ cup vegetable oil; 3 tablespoons milk; 1 teaspoon vanilla extract; 1 cup shredded zucchini; ½ cup chopped walnuts (optional); ¼ cup mini chocolate chips (optional)

These Zucchini Muffins are moist, healthy, and make the perfect snack or breakfast treat!

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (42) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

12 servings

1 cup all-purpose flour
1 teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
1 large egg (room temperature)
⅓ cup vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup chopped walnuts (optional)
¼ cup mini chocolate chips (optional)

Steps

Preheat the oven to 350°F. Line muffin wells with paper liners or spray with cooking spray.
Shred the zucchini using the larger side of a box grater.
Combine flour, cinnamon, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
In a separate bowl, combine sugar, egg, oil, milk, and vanilla.
Fold the wet mixture into the dry mixture just until combined (do not over-mix). Fold in walnuts and chocolate chips. Fold in zucchini.
Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.
Remove from the pan and cool on a wire rack.