Zucchini Nut Muffins

These delightful zucchini nut muffins are moist, subtly sweet, and packed with crunchy nuts, making them a perfect treat for breakfast or a snack.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • ½ cup chopped walnuts
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the egg, then mix in the oil and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Then fold in the shredded zucchini and walnuts.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before serving.

Lemon Blueberry Zucchini Muffins

Bursting with the flavors of fresh lemon and juicy blueberries, these zucchini muffins are a refreshing twist on a classic.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • 1 cup blueberries
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • 1 large egg
  • ⅓ cup vegetable oil
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
  2. Mix flour, sugars, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk egg, oil, lemon juice, and vanilla.
  4. Combine wet and dry ingredients, then fold in zucchini, blueberries, and lemon zest.
  5. Spoon batter into muffin cups.
  6. Bake for 20–25 minutes until a toothpick comes out clean.

Chocolate Chip Zucchini Muffins

These muffins combine the best of chocolate and zucchini for a deliciously indulgent treat.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • ¾ cup chocolate chips
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix flour, sugars, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, beat the egg, then add the oil and vanilla.
  4. Stir wet ingredients into dry ingredients, then fold in zucchini and chocolate chips.
  5. Fill muffin cups with batter.
  6. Bake for 20–25 minutes or until a toothpick comes out clean.

Carrot Zucchini Muffins

Blend the goodness of carrots and zucchini in these hearty, flavorful muffins.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • 1 cup grated carrots
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
  2. Combine flour, sugars, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk egg, oil, and vanilla.
  4. Mix wet and dry ingredients, then fold in zucchini and carrots.
  5. Divide batter among muffin cups.
  6. Bake for 20–25 minutes until a tester comes out clean.

Banana Zucchini Muffins

A delightful blend of ripe bananas and zucchini make these muffins a moist, flavorful treat.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • 2 ripe bananas, mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Heat oven to 350°F (175°C) and line muffin tin with liners.
  2. Mix flour, sugars, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, combine egg, oil, bananas, and vanilla.
  4. Mix wet ingredients with dry ingredients, then fold in zucchini.
  5. Fill muffin cups with batter.
  6. Bake for 20–25 minutes until a toothpick comes out clean.

Apple Cinnamon Zucchini Muffins

These muffins combine the comforting flavors of apples and cinnamon for a perfect fall treat.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • 1 apple, peeled and diced
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
  2. Mix flour, sugars, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. In another bowl, whisk egg, oil, and vanilla.
  4. Combine wet and dry ingredients, then fold in zucchini and apple.
  5. Divide batter among muffin cups.
  6. Bake for 20–25 minutes until a tester comes out clean.

Pumpkin Zucchini Muffins

These muffins are a delightful blend of seasonal pumpkin and fresh zucchini flavors.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • ½ cup canned pumpkin
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine flour, sugars, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, mix egg, oil, pumpkin, and vanilla.
  4. Stir wet ingredients into dry ingredients, then fold in zucchini.
  5. Fill muffin cups with batter.
  6. Bake for 20–25 minutes or until a toothpick comes out clean.

Coconut Lime Zucchini Muffins

These muffins are a tropical delight with the flavors of coconut and lime complementing the zucchini.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • ½ cup shredded coconut
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 lime
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
  2. Mix flour, sugars, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk egg, oil, and vanilla.
  4. Combine wet and dry ingredients, then fold in zucchini, coconut, and lime zest.
  5. Spoon batter into muffin cups.
  6. Bake for 20–25 minutes until a tester comes out clean.

Double Chocolate Zucchini Muffins

For the chocolate lovers, these double chocolate zucchini muffins are a dream come true.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • ½ cup cocoa powder
  • ¾ cup chocolate chips
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
  2. Mix flour, cocoa, sugars, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk egg, oil, and vanilla.
  4. Blend wet and dry ingredients, then fold in zucchini and chocolate chips.
  5. Divide batter among muffin cups.
  6. Bake for 20–25 minutes until a toothpick comes out clean.

Cranberry Orange Zucchini Muffins

These muffins combine the tartness of cranberries with the bright flavor of orange for a refreshing treat.

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup shredded zucchini
  • 1 cup fresh or dried cranberries
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 orange
  • 1 large egg
  • ⅓ cup vegetable oil
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract

Cooking method:

  1. Preheat oven to 350°F (175°C) and prepare muffin tin with liners.
  2. Mix flour, sugars, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, whisk egg, oil, orange juice, and vanilla.
  4. Stir wet ingredients into dry ingredients, then fold in zucchini, cranberries, and orange zest.
  5. Fill muffin cups with batter.
  6. Bake for 20–25 minutes until a tester comes out clean.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.

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