Zucchini Muffins
Moist and tender zucchini muffins make a fantastic breakfast all year round.
I love making muffins for breakfast. They’re fast and easy, they keep really well and store well in the freezer, and it’s just always good to have some on hand when you need a quick breakfast.
I when made the mistake of buying too much zucchini at the grocery store the other day, I used it as an excuse to make muffins. Plus, it’s cold outside and there’s just something nice about having warm muffins for breakfast on a cold morning.
It’s no big secret that everyone and their mother tries to give away vats of zucchini during the summer months, and this is probably the easiest way to use it up. You can say that these muffins are “healthy” and that you’re “sneaking vegetables” into your kids’ diet, but honestly they just taste really good.
Zucchini Muffins
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup oil
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 cup mini chocolate chips optional
Optional Streusel Topping
- 1/4 cup all-purpose flour
- 1/3 cup sugar
- 3 tablespoons unsalted butter
- pinch of salt
Instructions
- Preheat oven to 425 degrees and grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Add in oil, sugar, brown sugar, eggs and vanilla and mix until just combined. Fold in zucchini and chocolate chips.
- If desired, make streusel by combining flour, sugar and a pinch of salt, Using your fingers or two forks, cut in the butter until the mixture resembles coarse crumbs.
- Divide batter equally among muffin cups. Top with streusel, or additional chocolate chips if desired. Bake at 425 degrees for five minutes. Lower heat to 375 degrees and bake an additional 12-15 minutes. Allow to cool for about five minutes before removing from muffin tin. Enjoy!
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