Fresh Zucchini Muffins
These are the fluffiest zucchini muffins around! They’re perfect for snacking or alongside any meal, slathered in creamy butter, or course. The original recipe called for 1/2 cup each of brown and white sugar. I like my muffins less sweet, so I reduced the sugar as listed in the recipe. Add extra if you like them sweeter.
Yield: 12 muffinsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cups | all-purpose flour |
| 1/4 cup | white sugar |
| 1/4 cup | packed brown sugar |
| 1 1/2 cups | grated zucchini (about 2 small to medium-size zucc’s) |
| 1/2 cup | grated carrot |
| 1/2 teaspoon | salt |
| 2 | eggs |
| 1/2 teaspoon | cinnamon |
| 1/4 teaspoon | nutmeg |
| 1 teaspoon | vanilla extract (or vanilla paste) |
| 1/3 cup | olive oil |
| 2 teaspoons | baking powder |
| cinnamon and sugar for topping | |
Directions:
1. Preheat oven to 375°. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, and oil. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!
3. Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.
Source: https://news.health.com/2011/06/29/zucchini-muffins/
