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Bakery Jumbo Zucchini Muffins: Irresistibly Delicious Recipe!

Bakery Jumbo Zucchini Muffins
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These Bakery Jumbo Zucchini Muffins are moist, fluffy, and packed with flavor, making them a perfect treat for any time of the day.

Ingredients

Scale
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with jumbo muffin liners.
  2. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/2 cup of applesauce.
  • These muffins freeze well; store in an airtight container for up to 3 months.
  • Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Nutrition

Find it online: https://recipesdays.com/bakery-jumbo-zucchini-muffins-recipe/