Zucchini Muffins

Zucchini muffins are moist, one-bowl muffins that can be made from scratch in just 30 minutes. These easy muffins freeze and reheat well.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 202kcal

Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with cupcake liners.
In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together.
1/3 cup neutral oil, 1/2 cup light brown sugar, 1/3 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
Whisk in the shredded zucchini.
1 ¾ cups shredded zucchini
Add the remaining ingredients to the wet ingredients, and whisk just until combined.
2 cups sifted all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
Divide the batter among the prepared muffins tins.
Sprinkle with coarse sugar.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce heat to 350°F and continue baking for another 10–15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the muffin pan, and then remove to a wire rack to finish cooling.

Oil: I like to bake with a neutral oil like light olive oil. You could also use canola oil or vegetable oil.

Zucchini: I don't peel the zucchini, and I shred them with the larger hold on the box grater.

Flour: To properly measure the flour, you can weigh it, or sift, lightly spoon into the measuring cup, and then level. For the weights, simply click "metric" just above the ingredients.
Nutrition values are estimates.