Easy Zucchini Muffins
These Easy Zucchini Muffins really are the BEST! They're moist, fluffy, and loaded with optional chocolate chips and pecans! They're perfect for breakfast, snacks, and bonus: they freeze great!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 24 muffins
- 1/2 cup melted unsalted butter
- 1/2 cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups flour spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups grated zucchini not drained
- 1/2 cup chopped pecans optional but recommended
- 1/2 cup chocolate chips optional but recommended
Preheat oven to 425 degrees F and grease 2 (12 slot) muffin tins with cooking spray. Set aside.
In a large bowl, mix together butter, oil, eggs, sugar, brown sugar, and vanilla.
Add in flour, cinnamon, salt, baking soda, and baking powder.
Use a spatula to fold the ingredients together until the batter *starts* to combine. DON’T overmix.
Fold in zucchini, pecans, and chocolate chips.
Use a 1/4 cup measuring cup to scoop batter into prepared muffin tins.
Baking one tin at a time, bake for 5 minutes in preheated oven, then lower heat to 325 degrees F (keeping the muffins in the oven) and bake for an additional 10-20 minutes, or until an inserted toothpick comes out clean.
Repeat with the other muffin tin.
Store muffins at room temperature in a sealed airtight container for up to a week.
To freeze: store completely cooled muffins in a ziplock baggie in the freezer for up to 3 months.
To reheat from frozen: warm in the microwave for 30-60 seconds or until thawed.
Serving: 1muffin | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 193mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg