Description
These moisture-controlled zucchini muffins are light, fluffy, and never soggy! Learn the best method to remove excess moisture and bake perfectly textured zucchini muffins every time.
Ingredients
Scale
- 1 ½ cups shredded zucchini (drained and squeezed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
Instructions
- Prepare the zucchini – Grate the zucchini and squeeze out excess water using a cheesecloth or clean dish towel. Set aside.
- Preheat the oven – Set to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients – In another bowl, beat the eggs, then add the oil and vanilla extract. Stir well.
- Combine everything – Gradually mix the wet ingredients into the dry ingredients. Gently fold in the shredded zucchini.
- Fill the muffin tin – Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy – Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Don’t skip draining the zucchini! Excess moisture can make muffins too dense.
- For added texture, mix in ½ cup of chopped walnuts or chocolate chips.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 180mg
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg