Zucchini Muffins | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Zucchini Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; El Guapo® Whole Cinnamon (Canela Entera); Value Corner Vanilla Flavor, Imitation; Gold Medal All Purpose Flour with Resealable Bag; Gray Zucchini; Morton Iodized Salt, 26 Ounce; Chosen Foods 100% Pure Avocado Oil; Arm & Hammer Fridge-N-Freezer Baking Soda; Crunch Easter Flatback Egg; Carrot

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Zucchini Muffins

Serves 2420 mins prep25 mins cook

Here’s my recipe for Zucchini Muffins that everyone’s been asking for lately! You must make these. They’re my favorite muffins ever and I’ll think you’ll agree. Plus they’re EASY!👇🏼

0 servings

What you need

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

tsp vanilla extract

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup zucchini

tsp salt

cup avocado oil

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

egg

cup carrot

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Instructions

1. Preheat your oven to 350 degrees. Line two muffin tins with liners or use cooking spray without liners.
2. In a large bowl mix together the zucchini, carrots, sugar, eggs, oil, & vanilla.
3. In another large bowl mix together all three dry ingredients.
4. Mix the flour mixture into the zucchini mixture, mixing until just combined. Make sure not to overmix.
5. Scoop batter into the muffin tins.
6. Bake for 22 to 28 minutes, rotating the muffin tins half way through. Remove when the edges of the muffins are golden brown and when you can stick a toothpick into a muffin and it comes out clean.
7. After a few minutes, remove them from the muffin tins and enjoy!

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