One Bowl Zucchini Muffins Recipes

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
• Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 375F. Line the muffin pan with the liners and keep it aside.
• Take a big bowl, add in the eggs, sugar, oil, and vanilla extract. Whisk them until well combined.
• Add in the flour, baking soda, baking powder, salt, ground cinnamon, cloves to the homogeneous mixture. Mix it until well combined. Fold in the grated zucchini to the muffin batter.
• Use an ice cream scoop to fill the muffin liners to 3/4th of the batter. Bake for 18- 20 minutes at 375F until the toothpick inserted comes out clean.
• Once the muffins are cooled down serve the zucchini muffins.

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
• To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
• Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
• Scoop batter into prepared muffin pan, filling the cups almost to the top. Bake about 20-23 minutes, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs on it.
• Let muffins cool in the pan a few minutes, then remove them to a wire rack to continue cooling.

SUPER DUPER ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.