Simple Recipes for Every Day
Mom's Zucchini Bread Muffins
- Serves: 12
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 2 cups grated zucchini, (from 2 medium zucchini)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 2 cups grated zucchini, (from 2 medium zucchini)
Method
- Preheat the oven to 325°F with a rack in the center position. Grease and flour 2 (12-cup) muffin tins.
- Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. In a large bowl, beat the eggs, oil, vanilla, and sugar together. Add the dry ingredients and mix well. Stir in the zucchini until evenly distributed. Fill each muffin well about ¾ of the way full.
- Working in batches if necessary, bake until the muffins are browned and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.
Notes
If you want to make Zucchini Bread, swap the muffin tins for two 8 x 4-inch loaf pans. Bake them for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 20 minutes, then remove the bread from the pans and cool completely.
*Recipe adapted from All Recipes.