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Zucchini-Muffins-Recipe

Zucchini Muffins

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  • 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 are not only packed with flavor but also incredibly easy to make, featuring wholesome ingredients like zucchini and whole wheat flour. They are perfect for breakfast or a sweet snack, promising moisture and a hint of spice in every bite.

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 the oven to 425°F. Line a 12-cup muffin pan with parchment paper liners or grease with cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground allspice.
  3. In another bowl, mix the avocado oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until well blended.
  4. Combine the wet mixture with the dry ingredients, folding gently with a rubber spatula until no streaks of flour remain.
  5. Evenly distribute the batter into the muffin pan. If desired, sprinkle coarse sugar on top.
  6. Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F and continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. Enjoy warm or allow to cool completely before freezing.

Notes

For extra creativity, try adding nuts or chocolate chips into the batter if desired.
You can store these muffins in an airtight container for up to a week.
These muffins freeze well; wrap them individually and store them for a quick snack later.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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Find it online: https://30minuteplates.com/zucchini-muffins/