Easy Zucchini Walnut Muffins Recipe
Enjoy these easy and delicious zucchini walnut muffins, perfect for breakfast or a snack!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup shredded zucchini approximately 1 medium zucchini
- 0.75 cup chopped walnuts toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract to the wet ingredients and mix until smooth.
- Fold in the zucchini and chopped walnuts until just combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until no dry streaks remain.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days.