Harvest Fest Zucchini Muffins
- Dairy-Free
- Fish-Free
- Peanut-Free
- Shellfish-Free
- Soy-Free
- Tree Nut-Free
About
Cinnamon is the predominant flavor of these easy zucchini muffins. Preheat your oven on a brisk weekend morning and everyone will roll out of bed to greet these treats when the timer dings.
Tips:
Add chopped nuts, ground flaxseed, or chocolate chips for fun variations.
Replace half of the oil with applesauce to lower calories.
For a diabetic friendly version, use monkfruit sweetener instead of sugar.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2.25 cups sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
Directions
- Preheat oven to 350° F. Fill muffin tins with paper liners.
- Sift flour, salt, baking powder, baking soda, and cinnamon into bowl.
- Beat eggs, oil, vanilla, and sugar together into a second, large bowl. Add dry ingredient mixture to wet ingredients, stir to combine.
- Stir in grated zucchini, then pour batter into muffin cups.
- Bake for 20-30 minutes until toothpick inserted into center of muffin comes out clean. Cool on rack for 20 minutes before serving.