Zucchini Muffins (Easy and Eggless)
These Zucchini Muffins are eggless, soft, fluffy, super moist, and loaded with shredded zucchini and chocolate chips. They are spiced with cinnamon and are perfectly enjoyable for breakfast or snacks!
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Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup (57g) unsalted butter melted
- ¼ cup (60ml) oil (any neutral-flavored oil)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ¼ cup (60g) sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1½ cups (180g) shredded zucchini
- ½ cup (90g) semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
- Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- Add chocolate chips to the flour mixture and stir well. You can skip adding chocolate chips or add your choice of chopped nuts.
- In a large bowl, whisk melted butter, oil, granulated sugar, brown sugar, sour cream, and vanilla until well combined. Add shredded zucchini and mix well.
- Add dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
- Divide the batter evenly between the muffin liners. Fill each muffin liner all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
- Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 15 minutes of baking.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Zucchini Muffins stay at room temperature for up to 3 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins; place them in a freezer-safe bag or container for up to a month. Afterwards, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Flour: Swap half the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer.
- Zucchini: I have not peeled the zucchini before shredding. But you can peel if you prefer that way. Also, do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
- Spices: Add the spices of your choice with cinnamon or, instead of cinnamon, to these muffins. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Chocolate Chips: You can make these Zucchini Muffins without any add-ins. But I like to pair chocolate or nuts with zucchini baked goods. So in this recipe, I have added mini semi-sweet chocolate chips. However, you can add lightly toasted walnuts or pecans instead of chocolate chips.
- Filling The Muffins Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the Zucchini Muffins will rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 242kcalCarbohydrates : 32gProtein : 3gFat : 12gSaturated Fat : 4gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.2gCholesterol : 16mgSodium : 219mgPotassium : 87mgFiber : 1gSugar : 16gVitamin A : 216IUVitamin C : 3mgCalcium : 43mgIron : 1mg
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