Grandma's Zucchini Muffins

Delight in the nostalgic flavors of Grandma's Zucchini Muffins, a timeless recipe that balances natural sweetness with a moist crumb, perfect for breakfast or a quick snack.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups grated zucchini

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. In another bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.

4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

5. If using, fold in the chopped walnuts gently.

6. Divide the batter evenly among the prepared muffin cups.

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, warm muffins in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.