Description

Looking for a wholesome, easy snack or breakfast idea that tastes like a treat? These Moist Zucchini Muffins are a delightful way to sneak veggies into your day without sacrificing flavor. Lightly spiced, ultra-moist, and quick to prepare, they’re perfect for anyone craving a healthy snack or needing an easy recipe for meal prep, lunchboxes, or weekend baking. Whether you’re after quick breakfast options or creative food ideas to use up extra zucchini, this is the one to try.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 large eggs

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups grated zucchini (lightly drained)

1/4 cup plain Greek yogurt or sour cream

1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.

2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate large bowl, beat the eggs until frothy. Add both sugars, oil, and vanilla extract. Whisk until smooth. Stir in the yogurt or sour cream.

4. Fold the grated zucchini into the wet mixture gently.

5. Add the dry ingredients to the wet, stirring until just combined. Do not overmix. Fold in nuts or chocolate chips if using.

6. Divide the batter evenly between muffin cups, filling each about 3/4 full.

7. Bake for 18–22 minutes, or until a toothpick comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Lightly drain the zucchini, but don’t squeeze out all moisture—some is needed for that soft texture.

Avoid overmixing to keep muffins tender and fluffy.

These muffins freeze well. Wrap individually and store for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: moist zucchini muffins, healthy snack, breakfast ideas, quick muffin recipe, easy baking, vegetable muffins