Zucchini Muffins
These Zucchini Muffins are moist, cinnamon-y and so delicious! They're perfect for breakfast and snacks.
Servings 24 muffins
Ingredients
- 2 cups shredded zucchini about 1 medium sized zucchini
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 325 degrees F.
- Shred 2 cups of zucchini. Set aside.2 cups shredded zucchini
- In a mixer combine the eggs, oil, sugar and vanilla.3 large eggs, 1 cup vegetable oil, 2 cups granulated sugar, 2 tsp vanilla extract
- In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon.3 cups all purpose flour, 1 tsp salt, 1 tsp baking soda, 1/4 tsp baking powder, 2 tsp ground cinnamon
- Then gradually add the dry ingredients to wet. Mix gently.
- Stir in the zucchini. (note, if the zucchini looks wet, squeeze or press out some of the juice before adding it to the batter)
- Bake for 20 - 25 minutes.