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!
Zucchini muffins might be the only thing I want to eat for the rest of the summer. We are in the land of the zucchini this time of year and I see it everywhere. These muffins are like zucchini bread, but cuter.
Not only did I put vegetables in your muffins…
…but I baked something besides a no-bake dessert in the middle of summer. WHAT IS HAPPENING IN THE WORLD. Let’s break all the rules.
I’m glad I didn’t know up until this week that zucchini is actually a summer squash because my hatred of all things summer squash runs deep. But I have always liked zucchini! So, I guess what I’m trying to say is, these zucchini muffins make me a leeeeettle tiny bit of a hypocrite.
I never liked zucchini anything until I was an “adult” (I use that term loosely). And I was always on the fence because most versions of zucchini bread tend to have nuts or raisins.
There is nothing worse than cookies or brownies or bars with nuts and/or raisins. They ruin everything. Clearly I have issues. BUT these muffins are amazing with or without raisins.
I’m getting depressed just looking at these photos of the zucchini muffins because this was SO incredibly delicious and I wish it was in front of me. Like, right now.
I caved and ate one right out of the oven because even I couldn’t handle how wonderful the kitchen smelled without devouring one. It was still hot. There was coffee to be made.
I think they are pretty delish. They remain one of my favorite ways to use up garden zucchini and they are always a crowd pleaser. Eating some goodness straight from the garden is always a good idea.
Let me know what you think when you make these zucchini muffins!
- 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
- Preheat your oven to 350 degrees F
- Place your cupcake liners in the muffin tin
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon
- In a small mixing bowl, whisk together the two eggs and oil
- Add egg mixture to dry ingredients mixture and blend just until combined
- Stir in the shredded zucchini and the optional raisins.
- Bake at 350 degrees F for 12-15 minutes or until a toothpick inserted in a middle comes out clean
- Remove from oven and cool on wire rack. Enjoy!