Zucchini Muffin Recipe

With St. Patrick’s Day across the nook, it’s time so as to add a bit of inexperienced to your baking! These moist and scrumptious zucchini muffins are the right strategy to rejoice—naturally inexperienced, flippantly candy, and full of taste. Whether or not you’re in search of a festive breakfast or a fortunate snack, these muffins may have you feeling the luck of the Irish in each chunk!

• 1 ½ cups flour
• 1 cup sugar
• 1 tsp cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 giant eggs, at room temperature
• ½ cup oil
• 1 tsp vanilla
• 2 cups finely grated unpeeled zucchini

1. Preheat oven to 350 levels and grease or line a muffin tin with paper liners.
2. In a big bowl, whisk collectively flour, sugar, cinnamon, baking powder, baking soda, and salt.
3. Whisk eggs into oil, then stir in vanilla. Stir moist components into dry components till simply mixed (combination can be very thick and considerably dry).
4. Fold zucchini into batter till integrated.
5. Fill muffin tins till they’re about ¾ full.
6. Bake for 20-22 minutes till an inserted toothpick comes out clear.

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