Enjoy a healthy and flavorful snack or breakfast with these soft and fluffy Zucchini Muffins. Made in one bowl- no mixer needed, it doesn’t get easier than this!
One Bowl Zucchini Muffins
The One Bowl Zucchini Muffins are the perfect treat to have for breakfast on the go or a quick snack between meals. They contain zucchini and other ingredients, including cinnamon and sugar, to create a sweet, flavorful baked good. Not only are they tasty, but it does not take much effort to prepare them. You can use a single bowl to mix your ingredients before pouring your batter into your muffin pan. If you want to make muffins without the mess, try this recipe!
Ingredients Needed to Make the Muffins
Make the One Bowl Zucchini Muffins using the following ingredients:
- All-Purpose Flour. Use the all-purpose flour as the base for your muffin batter.
- Zucchini. Grate your zucchini and make sure you have two cups of it to add to your batter.
- Ground Cinnamon. Add more flavor to your muffins using ground cinnamon.
- Sugar. Use a cup of sugar in this recipe to give your muffins the perfect touch of sweetness.
- Baking Soda. The baking soda will give your muffins the perfect texture and shape when baking.
You will need a handful of other ingredients, including baking powder, salt, ground cloves, eggs, oil, and vanilla extract. If you enjoy baking, you may already have these ingredients in your pantry.
How to Make Zucchini Muffins
Set your oven to 375 degrees F and line your muffin pan with paper liners while you wait for the oven to get hot. Combine your eggs, vanilla, sugar, and oil together in a bowl, whisking the ingredients together.
Toss your flour, ground cinnamon, salt, baking soda, baking powder, and ground cloves into the bowl with the rest of your ingredients. Mix all the ingredients before folding the zucchini into the batter.
Grab an ice cream scoop and use it to quickly scoop the batter, adding equal amounts to each muffin pan slot.
Bake your muffins for up to 20 minutes. Let them cool down before serving.
How to Store Your Muffins
Give your muffins plenty of time to cool down before storing them in a large food storage container. Cover the muffin container with a lid or aluminum foil. You can leave your muffins on the counter for up to three days. If you place them in the fridge, you can keep them fresh for up to a week. It is also possible to freeze your muffins if you would like to make them ahead of time and have them available for snacks and quick breakfasts.
What to Eat on Your Muffins
You can eat the One Bowl Zucchini Muffins plain or add some of your favorite spreads to them. While warm, slice into a muffin and spread a bit of butter or margarine on top. It melts into the muffin and tastes incredible. You can also add a drizzle of honey, maple syrup, cream cheese, or your favorite type of jam to your muffins for additional flavor.
More Delicious Healthy Muffins
- Healthy Peanut Butter Muffins
- Healthy Lemon Blueberry Muffins
- Healthy Banana Muffins
- Healthy Oatmeal Banana Muffins
One Bowl Zucchini Muffins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves, optional
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 tbsp vanilla extract
- 2 cups zucchini, grated
- Preheat the oven to 375F. Line the muffin pan with the liners and keep it aside.
- Take a big bowl, add in the eggs, sugar, oil, and vanilla extract. Whisk them until well combined.
- Add in the flour, baking soda, baking powder, salt, ground cinnamon, cloves to the homogeneous mixture. Mix it until well combined. Fold in the grated zucchini to the muffin batter.
- Use an ice cream scoop to fill the muffin liners to 3/4th of the batter. Bake for 18- 20 minutes at 375F until the toothpick inserted comes out clean.
- Once the muffins are cooled down serve the zucchini muffins.
This looks delicious. I love how you explained the step by step.
Do you have a GF low carb version of this?
Not yet but will work on one soon!