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Zucchini-Muffins-Recipe

Zucchini Muffins

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  • Author: Peter
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Zucchini Muffins are moist and delicious, made with fresh zucchini and wholesome ingredients, perfect for a quick snack or breakfast. Simple to prepare and full of flavor, they are sure to become a favorite.

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. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
  2. In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
  3. In another bowl, combine the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini, mixing until well combined.
  4. Add the wet ingredients to the dry ingredients, folding with a rubber spatula until just combined. Be careful not to overmix as you should still see a few streaks of flour.
  5. Scoop the batter evenly into the prepared muffin pan. If desired, sprinkle coarse sugar on top. Bake for 5 minutes, then reduce the heat to 350°F and bake for an additional 12-15 minutes, or until a toothpick comes out with a few crumbs attached.
  6. Cool the muffins for 5 minutes in the pan before moving them to a wire rack to cool completely. Serve warm or allow to cool before freezing.

Notes

For best flavor, use fresh grated zucchini and not pre-packaged.
These muffins freeze well; simply store them in an airtight container after they cool completely.
You can substitute coconut oil for the avocado oil if desired.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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Find it online: https://sophiasavorhearth.com/zucchini-muffins/