Rice zucchini muffins –If you’re looking for a delicious and healthy snack, look no further than these Zucchini Muffins! They are easy to make and packed with flavor, making them perfect for breakfast or an afternoon treat. Not only are they nutritious, but they also offer a great way to use up excess zucchini during the summer months.
Zucchini Muffins – Easy & Healthy Recipe!
These muffins are soft, moist, and slightly sweet, with the subtle flavor of zucchini shining through. They are made with wholesome ingredients that you’ll feel good about serving to your family. Let’s dive into the recipe!
Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or spray with non-stick cooking spray.
- In a large mixing bowl, combine the grated zucchini with the vegetable oil, eggs, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
- Slowly add the dry ingredients to the zucchini mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- If you like, fold in the chopped nuts and chocolate chips at this stage for an extra crunch and sweetness.
- Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Zucchini Muffins can be stored in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. They also freeze well, so you can enjoy them anytime you want. Enjoy your baking!