Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini-Muffins-Recipe

Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Zucchini Muffins offer a delightful blend of flavors with wholesome ingredients. They’re easy to make and a fantastic way to enjoy zucchini, perfect for breakfast or as a snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup avocado oil or vegetable oil
  • 1/4 cup unsalted butter melted and cooled
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • Coarse sugar for sprinkling on top of the muffins optional

Instructions

  1. Preheat your oven to 425° F. Prepare a 12-cup muffin pan with parchment paper liners or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, fine kosher salt, ground cinnamon, and ground allspice.
  3. In another bowl, combine the avocado oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini, whisking until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula until just combined, avoiding over-mixing.
  5. Evenly distribute the muffin batter into the prepared muffin pan. Optionally, sprinkle coarse sugar on top of each muffin.
  6. Bake in the preheated oven for 5 minutes, then reduce the temperature to 350° F. Continue baking for an additional 12-15 minutes, or until a toothpick comes out with a few crumbs.
  7. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. Enjoy them warm or let them cool completely before freezing.

Notes

To keep the muffins moist, be careful not to overmix the batter.
These muffins can be frozen for up to 3 months; just ensure they’re wrapped tightly.
Feel free to customize by adding nuts or chocolate chips for extra flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://5mindish.com/zucchini-muffins/