Zucchini Muffins
The absolute BEST zucchini muffins. Deliciously moist, perfectly sweet, the crumb is tender, and the flavor is delicious. You'll wish it was zucchini season all year long!
Ingredients
Wet Ingredients
- 3 large eggs
- ¾ cup white sugar
- ¾ cup brown sugar packed
- 2 tsp vanilla
- 4 ½ cups (packed) finely grated zucchini (800 grams) Or you can substitute some of the zucchini with ripe, mashed bananas!
- 1 cup + 2Tbsp melted butter (255 grams), cooled, not hot.
Dry Ingredients
- 5 cups all-purpose flour (600 grams)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 3 tsp cinnamon
Optional
- 1½ cups raisins or chocolate chips - these are optional, but I always make them with one or the other! You can also add chopped pecans or walnuts.
Instructions
- Preheat the oven to 350° and prepare 2 muffins tins by coating each muffin cup with a little butter or vegetable oil.
- Grate the zucchini using the small/fine side of your grater. Set aside.
- In a large bowl, mix eggs, sugar, and vanilla. Add the melted butter (make sure it's not hot or it will start to cook the eggs). Stir in the raisins or chocolate chips.
- In a medium bowl combine the dry ingredients - flour, baking soda, baking powder, salt, and cinnamon.
- Add the grated zucchini to the wet - stir to combine. Add the dry into the wet to make the batter. Do not over mix, but gently make sure all the dry is incorporated.
- Use a spoon to evenly distribute the batter into your muffin cups. Fill each cup almost to the very top. This recipe makes 24 large muffins - you should not have to use a third muffin tin.
- Bake at 350° for 22-25 minutes. The muffins should be golden brown and the top should spring back when you press on them. Test with a toothpick to make sure the muffins are baked all the way through.
- Set the muffin tins on a cooling rack and let them cool in the pans for about 5 minutes. Gently remove them from the tin to the cooling racks and let them finish cooling.
Notes
These zucchini muffins freeze very well, and since this recipe makes 2 dozen I usually freeze 1 dozen and let my family devour the other!