Zucchini Muffins

Share

Tweet

Pin

Ovens vary greatly in temperature, which will impact how long your muffins need to bake.

The way muffins cook in different pans also greatly impacts how long they will take to bake.

ZUCCHINI SHEET CAKE

BAKED ZUCCHINI FRIES

ZUCCHINI CUPCAKES

ZUCCHINI BANANA BREAD

CARAMEL ZUCCHINI POKE CAKE

ZUCCHINI SALAD

granulated sugar (300 grams)

eggs

vegetable oil

shredded zucchini about three medium zucchinis (see note 2)

all purpose flour see note 1 (360 grams)

salt

baking soda

cinnamon

Preheat your oven to 350 degrees. Line two muffin tins with 16 muffin liners (12 in one and 4 in the other). Set aside.

In a large bowl whisk together the sugar, eggs, vegetable oil, and shredded zucchini.

In another large bowl whisk together the flour, salt, baking soda, and cinnamon.

Mix the flour mixture into the zucchini mixture, mixing until just combined. Make sure not to overmix.

Add the batter to the lined muffin tins, putting a heaping 1/4 cup of batter in each one.

Bake for 22 to 28 minutes, rotating the muffin tins half way through. Remove when the edges of the muffins are golden brown and when you can stick a toothpick into a muffin in the center of the muffin tin and it comes out clean.

After a few minutes, remove them from the muffin tin and allow them to cool completely before storing. Or enjoy once cool enough to touch.

Store in an airtight container for up to 4 days.