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!
Servings: 24 muffins
Calories: 248kcal
Ingredients
- ½ cup melted unsalted butter
- ½ 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
- ½ teaspoon baking powder
- 2 cups grated zucchini not drained
- ½ cup chopped pecans optional but recommended
- ½ cup chocolate chips optional but recommended
Instructions
- 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.
- 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.
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Nutrition
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
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