Ingredients
- 2 cups all-purpose flour
- 1 cup grated zucchini, excess moisture squeezed out
- 3/4 cup sugar
- 1/2 cup coconut oil or butter
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Grate the zucchini and squeeze out the excess moisture.
- Mix the dry ingredients in one bowl: flour, baking powder, baking soda, salt, and spices.
- Combine the wet ingredients in another bowl: sugar, coconut oil, and eggs.
- Fold the grated zucchini into the wet mixture.
- Combine the wet and dry mixtures, being careful not to overmix.
- Fill the muffin cups with batter and bake for 20-25 minutes until golden brown.
- Insert a toothpick in the center to check for doneness; it should come out clean.
Notes
Try adding nuts, seeds, or chocolate chips for extra texture. For a gluten-free option, swap regular flour for a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian