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Zucchini Muffins


  • Author: Rosaline Kyler
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Zucchini Muffins are a delicious and nutritious treat perfect for breakfast or as a snack. These moist muffins cleverly incorporate shredded zucchini, providing essential nutrients while keeping calories in check. With warm spices like cinnamon and the option to add chocolate chips or nuts, they cater to both sweet cravings and healthy eating. Easy to prepare and perfect for meal prep, these muffins will become a family favorite in no time!


Ingredients

Scale

1 cup finely grated zucchini

1 ½ cups all-purpose flour (or half whole wheat)

¾ cup granulated sugar (or honey/maple syrup)

2 large eggs (or ½ cup applesauce)

⅓ cup vegetable oil (or melted coconut oil)1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of salt


Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

Squeeze excess moisture from the grated zucchini and set aside.

In a bowl, whisk together the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, salt).

In another bowl, mix the wet ingredients (eggs, oil) and stir in the zucchini.

Combine wet and dry mixtures gently until just blended; do not overmix.

Pour batter into muffin cups and bake for about 20-25 minutes until golden.

Notes

Customize with nuts or chocolate chips for added flavor.

For gluten-free options, use almond or coconut flour.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 180
  • Fat: 8g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g