Spiced Zucchini Muffins Recipe Recipe

Name: Spiced Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter, for coating the pan (if needed); 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon fine salt; 4 large eggs, at room temperature; 1 cup packed dark brown sugar; 1 cup granulated sugar; 1 cup vegetable oil; 2 teaspoons vanilla extract; 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups)

Servings: persons

Unsalted butter, for coating the pan (if needed)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine salt
4 large eggs, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups)

1
Heat the oven to 350 degrees F and arrange two racks to divide the oven into thirds.
2
Line 2 (12-well) muffin pans with paper liners.
3
Alternatively, coat the wells with butter; set aside.
4
Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
5
Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.
6
Using a rubber spatula, fold in the flour mixture until just combined.
7
Fold in the zucchini until evenly mixed.
8
Fill the muffin wells about two-thirds of the way.
9
Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
10
Transfer the pans to wire racks and let cool for 5 minutes.
11
Remove the muffins from the pans and cool completely.

1434

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Unsalted butter, for coating the pan (if needed), 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Spiced Zucchini Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Zucchini Muffins Recipe

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