The Seasoned MomZucchini Bread Muffins
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Ingredients
Serves 12- 1 cup coarsely grated zucchini
- ½ cup chopped pecans or walnuts ((optional))
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Coarse sugar, for topping ((optional))
- ½ cup vegetable oil ((or sub with canola oil))
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Steps
- Step 1
Preheat the oven to 375°F. Line 12 muffin cups with paper liners and set aside. In a large bowl, stir together the sugar, oil, and eggs. Add the zucchini and vanilla extract, and stir to combine.
- Step 2
Sprinkle the baking soda, baking powder, and salt over the top and stir until well blended. Stir in the flour and cinnamon, being careful not to over-mix. Fold in the chopped nuts.
- Step 3
Divide the batter evenly among the prepared muffin cups. Sprinkle coarse sugar over the tops.
- Step 4
Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean. Cool in the pan a few minutes, then transfer to a wire rack.
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Preheat the oven to 375°F. Line 12 muffin cups with paper liners and set aside. In a large bowl, stir together the sugar, oil, and eggs. Add the zucchini and vanilla extract, and stir to combine.
Source: The Seasoned Mom
