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Grandma’s Zucchini Muffins

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Deliciously moist zucchini muffins perfect for breakfast, snacks, or dessert, packed with flavor and nostalgia.

Ingredients

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  • 2 cups grated zucchini
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup raisins or chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chopped nuts and raisins or chocolate chips.
  6. Pour the batter into greased muffin tins, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If using frozen zucchini, ensure it is thawed and well-drained.

Nutrition

Find it online: https://ameliasweets.com/2026/07/29/zucchini-muffins/

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