Zucchini Muffins
 
Prep time
Cook time
Total time
 
Super soft Zucchini Muffins recipe with a little spice from cinnamon, a lot of zucchini, and a dessert but can be passed off as breakfast!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-18
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, room temperature
  • ½ cup vegetable or canola oil
  • 2 cups fresh zucchini, shredded/shaved
  • ½ cup raisins, optional
Instructions
  1. Preheat your oven to 350 degrees F
  2. Place your cupcake liners in the muffin tin
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon
  4. In a small mixing bowl, whisk together the two eggs and oil
  5. Add egg mixture to dry ingredients mixture and blend just until combined
  6. Stir in the shredded zucchini and the optional raisins.
  7. Bake at 350 degrees F for 12-15 minutes or until a toothpick inserted in a middle comes out clean
  8. Remove from oven and cool on wire rack. Enjoy!
NOTES: Muffins can be frozen after baking by placing them in a freezer safe bag or container, releasing the air, and storing for up to 2 months. To thaw, place on the counter for several hours.
Recipe by Wishes and Dishes at https://wishesndishes.com/zucchini-muffins/