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Fantastic Classic Zucchini Muffins That Will Wow You

Classic zucchini muffins
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Learn how to make classic zucchini muffins that are moist and delicious. This recipe uses simple ingredients and provides tips for a perfect bake.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat the eggs. Add the granulated sugar, vegetable oil, and vanilla extract. Mix until well combined.
  4. Stir in the shredded zucchini.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is squeezed dry to prevent soggy muffins.
  • For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

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