Zucchini Muffins
Are you looking for a delightful and healthy treat? Zucchini muffins are the perfect solution! These moist, flavorful muffins are packed with nutritious zucchini, making them an excellent snack for any time of day. Whether enjoyed for breakfast or as a midday treat, these muffins are sure to satisfy your cravings while providing a boost of vitamins. Let’s dive into this easy and delicious recipe that will leave you wanting more!
Ingredients
– 1 cup grated zucchini
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 1/3 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 150 calories, 5g of fat, 23g of carbohydrates, 2g of protein, and 1g of fiber. This is based on a standard muffin size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the grated zucchini, oil, eggs, and vanilla extract.
3. In another bowl, whisk the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt together.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Do not overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Remove from the oven and let them cool in the pan for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
10. Enjoy fresh or store for later!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, applesauce can replace the oil for a lower-fat version. Feel free to add nuts or chocolate chips for extra flavor!
Serving and Pairings
Zucchini muffins pair wonderfully with a cup of tea or coffee. They can also be enjoyed with a dollop of yogurt or a spread of cream cheese for added richness.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds. Freezing is an option too; wrap each muffin tightly in plastic wrap and store in a freezer-safe bag for up to three months.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not squeezing excess moisture from the zucchini may result in soggy muffins.
- Using stale baking powder or soda can prevent proper rising.
- Baking at the wrong temperature will affect the texture.
- Skipping the cooling step can make the muffins fall apart.
Helpful Tips
- Use fresh, firm zucchini for the best flavor.
- Grate the zucchini using a box grater for even texture.
- Experiment with spices like nutmeg for added warmth.
- Try adding dried fruits like raisins for extra sweetness.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well before adding it to the batter.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients are also gluten-free.
Can I add chocolate chips to the muffins?
Absolutely! Adding chocolate chips will enhance the sweetness and make them even more delicious.
How long do these muffins last?
When stored properly, zucchini muffins can last up to three days at room temperature or a week in the fridge.
Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch; just make sure to have enough muffin tins ready!
Conclusion
Zucchini muffins are a delightful way to enjoy a treat while sneaking in some veggies. Their moist texture and sweet flavor make them a favorite for both kids and adults. Whether served for breakfast or as an afternoon snack, these muffins are sure to become a staple in your baking repertoire!
Zucchini Muffins
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, oil, eggs, and vanilla extract.
- In another bowl, whisk the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt together.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let them cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy fresh or store for later!