What do you do when your summer garden has really outdone itself? Meaning it provided an abundance of one versatile vegetable. The answer is simple; try some of the Best Zucchini Muffins and your mornings will never be the same. The fresh zucchini from the garden, shredded and combined with a delicious cinnamon-y, walnut-y, and fudgy chocolate-chip-packed muffin mixture is the best start to any day… or to enjoy any time of day! These Best Zucchini Muffins are a great way to use all of your (or your neighbor’s) bumper crop of deliciousness. Don’t let even one of these summer vegetables go to waste when you can enjoy the fruits of your labor. Yum!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, optional, chopped
- 1/4 cup mini chocolate chips, optional
- 1 cup zucchini, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line the wells of a muffin pan with paper liners.
Step 3 –In a large bowl, add the flour, the cinnamon, the baking soda, and the salt and whisk to combine.
Step 4 –In a medium bowl, add the granulated sugar, the egg, the vegetable oil, the milk, and the vanilla extract and mix to combine.
Step 5 –Add the sugar mixture to the flour mixture and fold together until just combined. Do not over-mix.
Step 6 –Add the chopped walnuts and the chocolate chips to the batter mixture and fold together until combined.
Step 7 –Fold the shredded zucchini into the batter mixture until combined.
Step 8 –Evenly spoon the batter into the prepared muffin pan wells.
Step 9 –Bake the muffins until a toothpick placed into the center of the largest muffin comes out clean, about 22-24 minutes.
Step 10 –Transfer the baked muffins to a wire rack to cool.
Step 11 –Plate and serve.
