She Strengthens

Rise and Shine with These Scrumptious Zucchini Muffins

Get your day started on the right foot with a batch of moist and flavorful zucchini muffins, perfect for a quick breakfast on-the-go or a snack to fuel your morning.

A Simple Recipe for Busy Mornings

These muffins are a breeze to prepare, requiring no electric mixer and only a few bowls to combine the ingredients. Simply whisk together the dry ingredients, mix the wet ingredients, and gently fold them together before pouring the batter into muffin tins.

The Perfect Blend of Flavors

With a hint of cinnamon, nutmeg, and a touch of sweetness from the brown sugar, these muffins are a delight to the taste buds. The grated zucchini adds moisture and a subtle flavor, making them a great way to sneak in some extra veggies.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon fine salt
• 4 large eggs, at room temperature
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups)
• Unsalted butter, for coating the pan (if needed)

Instructions:

Step 1: Prepare the Oven and Muffin Pans

Heat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 (12-well) muffin pans with paper liners or coat the wells with butter; set aside.

Step 2: Mix the Dry Ingredients

Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Step 3: Combine the Wet Ingredients

Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.

Step 4: Fold in the Flour Mixture and Zucchini

Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.

Step 5: Fill and Bake the Muffins

Fill the muffin wells about two-thirds of the way. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.

Step 6: Cool and Enjoy

Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely. Serve warm or at room temperature, perfect with a cup of cold brew coffee.