The Best Zucchini Muffins Recipe

Zucchini muffins are soft, moist, and delicious. They have toasted walnuts, summer zucchini, and a hint of cinnamon.

– 1/2 cup vegetable oil – 2 large eggs – 1/3 cup buttermilk – 1/2 cup granulated sugar – 1/2 cup brown sugar – 2 tsp pure vanilla extract – 1/2 tsp cinnamon – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1 1/2 cups all purpose flour – 2 cups shredded zucchini – 2/3 cup chopped walnuts, toasted first



Preheat oven to 375F. Lining a muffin pan. Mix oil, eggs, buttermilk, sugars, and extract.

Step 1

Step 2

Mix cinnamon, baking powder, soda, and salt. After a few folds, add zucchini and walnuts to flour. Fold until well combined, but don't overmix the batter. 

Step 3

Fill muffin cups to the top (you'll get 10-12 muffins depending on your pan) and bake for 25 minutes until a toothpick comes out clean (moist crumbs are fine).

Step 4

Take the muffins out of the pan and let them cool on a rack. They taste great right out of the oven, though.

Also See

Healthy Lemon glazed raspberry bread Recipe 

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