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Easy One-Bowl Cinnamon Walnut Zucchini Muffins

cinnamon walnut zucchini muffins - featured image
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A simple, one-bowl muffin recipe combining shredded zucchini, cinnamon, and toasted walnuts for a moist, tender breakfast or snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
  • ½ cup (60g) chopped walnuts, lightly toasted

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Use a box grater to shred about 1 ½ cups of zucchini (roughly 1 medium zucchini). Place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  3. Toast ½ cup chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned. Let them cool.
  4. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, and ¼ teaspoon salt.
  5. Add ¾ cup granulated sugar and ¼ cup brown sugar to the dry mix. Crack in 2 large eggs, pour ⅓ cup vegetable oil, and add 1 teaspoon vanilla extract. Stir gently with a spatula or wooden spoon until just combined — don’t overmix.
  6. Carefully fold the shredded zucchini and toasted walnuts into the batter.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.
  8. Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  9. Remove muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Toast walnuts for enhanced flavor. Avoid overmixing batter to keep muffins tender. Use room temperature eggs for better texture. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, cinnamon muffins, walnut muffins, one-bowl recipe, easy breakfast, healthy muffins, moist muffins

Find it online: https://prismtaste.com/easy-one-bowl-cinnamon-walnut-zucchini-muffins-recipe-for-perfect-breakfast/