ZUCCHINI MUFFINS  recipes

These homemade Zucchini Muffins make a great quick snack or brunch. Moist and soft, they rise wonderfully and are a great way to employ summer zucchini.

Ingredient

– 1 ½ cups all-purpose flour, or gluten-free flour – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp fine sea salt – 1 tsp ground cinnamon – ½ cup extra light olive oil, or canola oil or vegetable oil – 1 large egg, room temperature – 3/4 cup white sugar – 2 Tbsp milk, whole milk or 2% milk – 1 1/2 tsp pure vanilla extract – 1 1/2 cups grated zucchini, from 1 medium zucchini or 1/2 lb

Direction

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1

Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tray with a capacity of 12 cups or line it with cupcake liners.

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2

A medium-sized mixing bowl should be used to combine the following ingredients: flour, baking powder, baking soda, salt, and cinnamon.

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3

Eggs, oil, sugar, milk, and vanilla extract should be completely mixed together in a separate basin using a whisk. 

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4

After adding the flour mixture to the wet components, whisk the mixture until it is completely combined and smooth.

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5

Using the big holes of a box grater, grate the zucchini into the batter and mix it in well. Then, if you're using chocolate chips, mix in 1/3 cup of them.

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6

Divide the batter evenly into the 12-cup prepared muffin tin using a trigger-release ice cream scoop. Sprinkle remaining chocolate chips on muffin tops. 

also see

also see

TURTLE FUDGE recipes