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Ultimate Moist Zucchini Muffins

Three golden-brown Ultimate Moist Zucchini Muffins stacked on a small white plate, showing visible shreds of green zucchini.
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Follow this recipe to bake exceptionally moist zucchini muffins using shredded summer squash.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Whisk in the vegetable oil and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini gently.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze as much liquid as possible from the shredded zucchini using a clean kitchen towel or paper towels. This prevents soggy muffins.
  • For extra moisture, you can substitute up to half of the vegetable oil with unsweetened applesauce.
  • These muffins freeze well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to three months.

Nutrition

Find it online: https://savoryskies.com/ultimate-moist-zucchini-muffins/