Zucchini Muffins

Perfectly moist and sweet in just the right way, these fluffy zucchini muffins are just as easy to make as they are to eat. It’s the perfect way to sneak some veggies into a snack your kids will love!

Ingredients

• 2 cups zucchini grated
• 1/4 cup melted butter
• 1 1/2 cup brown sugar firmly packed
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• Cinnamon sugar to sprinkle on top
Optional Additions:
• 1/2 cup mini chocolate chips
• 1/2 cup finely chopped nuts
• 1/2 cup unsweetened cocoa powder plus additional 1/2 cup of brown sugar

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
2. In a large mixing bowl, use a hand mixer to cream together butter and sugar for about 1 minute. Then add in zucchini and blend for an additional minute.
3. Beat in eggs until combined. Add in baking powder, salt, cinnamon, and vanilla. Mix briefly.
4. Add in half of flour and mix until just combined. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in nuts or mini chocolate chips (if using).
5. Divide the batter equally amongst the 12 muffins, filling almost to the top of the muffin tin.
6. Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees and continue baking another 15-17 minutes, until a toothpick inserted into the center comes out clean.
7. Let muffins cool for 5 minutes in the pan before removing and transferring to a wire rack to cool completely.

Optional Cinnamon Sugar Topping:

• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

Stir together in a small mixing bowl. Sprinkle onto the batter after it is spooned into the tins.