Description
These moist, tender zucchini muffins are a simple 5-ingredient sweet breakfast treat that hides vegetables in a delicious, kid-approved package. Perfect for using up garden zucchini, they are easy to make, freeze well, and taste like a comforting morning indulgence.
Ingredients
Scale
- 1 medium zucchini (about 1.5 cups shredded)
- 1.5 cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: 1 teaspoon cinnamon, ¼ cup chocolate chips, or ¼ cup walnuts/pecans
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Wash and shred the zucchini using a box grater. Place shreds in a clean kitchen towel and squeeze tightly to remove excess liquid until damp but not dripping.
- In a large bowl, whisk together the egg, sugar, and vegetable oil vigorously for about a minute until creamy and pale.
- Stir the shredded zucchini into the wet mixture.
- Add the flour, baking powder, and salt. Gently fold the dry ingredients into the wet until just combined; do not overmix. Fold in optional add-ins if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Squeezing the zucchini is crucial to prevent soggy muffins. Do not overmix the batter to ensure tender texture. These freeze well for up to 3 months. For a vegan version, use a flax egg and replace oil with applesauce or melted coconut oil. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: zucchini muffins, simple breakfast, 5-ingredient recipe, sweet breakfast, zucchini dessert, gluten-free option, vegan option, meal prep breakfast