Mom’s Easy Zucchini Muffins are gluten and dairy free. It’s the smell of the muffins baking when you walk through the door that makes your mouth water. It automatically gives you a feeling of love and joy. There’s nothing like a warm muffin melting in your mouth.
My veggie hating son loves these! I was surprised the very first time I made them and my family ate them all in one day. I have made these dozens of times and this will be a recipe that will be in the family for generations I think.
Hopefully you will still be able to find fresh garden zucchini around, but if not, the grocery store should still have some available.
Ingredients
- 2/3 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 Tsp Cinnamon
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Cups All Purpose Gluten Free or Regular Flour – We use gluten free
- 2-3 Eggs Room Temperature
- 1 Tsp Vanilla
- 1 Tsp Vanilla Bean Paste (can omit)
- 1/2 Cup Shredded Carrots
- 1 1/2 Cups Shredded Zucchini
Easy Muffin Directions
Heat oven to 375 degrees. Beat oil, eggs, sugars, and vanillas. Combine the flour, baking powder and soda, salt, and cinnamon. Add to the wet ingredients and stir until well blended. Add zucchini and carrots.
Fill muffin cups about 3/4 full. Sprinkle tops with cinnamon and sugar. Bake for 20 minutes.
If I’m short on time, I just stir it all together at once. It works for me!
Usually makes around 16 muffins.
Besides Mom’s Zucchini Muffins Gluten and Dairy Free, you can find more of our recipes here or you can check out Taste of Home’s collection of muffin recipes.
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