Delicious Zucchini Vanilla Muffins You’ll Adore
Enjoy these moist and airy Zucchini Vanilla Muffins, a delightful gluten-free and oil-free treat perfect for any time of day. They are quick to make and a fantastic way to use up fresh zucchini.
Equipment
- muffin tray
- liners
- bowl
- whisk
- food processor
Ingredients
- ½ cup sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup oat flour prepared by pulsing oats in a food processor until finely ground
- ½ cup rolled oats
- 1 large zucchini peeled and shredded
Instructions
- Preheat your oven to 350°F and line a muffin tray with liners.
- In a bowl, whisk together eggs, sugar, cinnamon, and vanilla extract until the mixture lightens in color, about 1 minute.
- Add baking powder, oat flour, and rolled oats to the wet ingredients and mix until just incorporated.
- Gently fold in the shredded zucchini until evenly distributed.
- Divide the batter evenly among the prepared muffin liners.
- Bake for 13 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Peel zucchini before shredding to avoid green specks. If zucchini is dry, add a little water and strain to remove excess moisture. These muffins are naturally gluten-free and oil-free. For variations, consider adding dark chocolate chips or rainbow sprinkles. Store in an airtight container in the refrigerator for up to a week.