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Zucchini Bread Muffins with Walnuts

Zucchini Bread Muffins with Walnuts
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These Zucchini Bread Muffins with Walnuts are moist, tender, and packed with wholesome ingredients. Featuring a soft zucchini base complemented by crunchy toasted walnuts, they offer a delicious and easy-to-make treat perfect for breakfast, snacks, or lunchboxes. With warm spices like cinnamon and nutmeg, and balanced sweetness from granulated and brown sugars, these muffins are a healthy twist that anyone can bake quickly with simple pantry staples.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)

Add-ins

  • ½ cup chopped walnuts, toasted

Instructions

  1. Prepare the zucchini: Grate fresh zucchini with skin on for extra color and nutrients. Gently squeeze out some excess moisture using a clean kitchen towel or paper towels, but retain enough moisture to keep the muffins tender.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
  3. Combine wet ingredients: In a separate bowl, beat the eggs with granulated sugar and brown sugar until smooth. Add vegetable oil and vanilla extract, mixing until fully incorporated and silky.
  4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the muffins light and fluffy.
  5. Fold in zucchini and walnuts: Gently fold in the grated zucchini and toasted chopped walnuts, ensuring even distribution without crushing the nuts.
  6. Bake: Divide the batter evenly into a muffin tin lined with paper cups or greased. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool before serving.

Notes

  • Grate zucchini finely to ensure even distribution and smooth texture.
  • Avoid overmixing the batter to keep the muffins tender and fluffy.
  • Toast walnuts before adding to enhance their flavor and crunch.
  • Use room temperature eggs and oil for better batter consistency.
  • Test muffins for doneness with a toothpick inserted in the center.
  • For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based oil.
  • Peeling the zucchini is optional; the skin adds nutrients and color.
  • To avoid soggy muffins, do not squeeze out all moisture from zucchini; some is necessary for tenderness.

Nutrition

Keywords: zucchini bread muffins, zucchini muffins, walnut muffins, moist muffins, easy muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://linacorner.com/zucchini-bread-muffins-with-walnuts/