Zucchini Bread Muffins
User Reviews
5
Zucchini Bread Muffins
Description
Zucchini Bread Muffins bring shredded zucchini and chopped walnuts into a batter composed of olive oil, honey, Greek yogurt, eggs, and lemon zest for freshness. Dry ingredients including flour, salt, nutmeg, baking powder, and baking soda are gently folded in to avoid overmixing and maintain the muffins’ soft texture. Baking at 350°F yields muffins with a lightly golden crust and a moist interior.
These muffins offer a mild sweet flavor balanced by the earthiness of walnuts and a hint of citrus from lemon zest. Their texture is tender yet structured enough to hold together well. They are suitable for breakfast, snacks, or light dessert options.
Storing leftovers in an airtight container in the refrigerator keeps them fresh up to five days. For longer storage, muffins should be frozen separately on a tray before bagging, retaining quality for up to three months. Muffins thawed at room temperature or quickly microwaved make convenient reheated treats.
Ingredients
- ½ cup olive oil
- ½ cup honey
- ⅓ cup Greek yogurt
- 2 egg large
- 2 teaspoon lemon zest
- 2 cups zucchini shredded, about one large zucchini
- ½ cup walnuts chopped
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Prepare a standard muffin pan with liners.
- In a large bowl, whisk together olive oil, honey and yogurt. Add eggs and lemon zests, whisking until smooth. Stir in shredded zucchini and chopped walnuts.
- Gently fold in flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated – a few lumps are ok. Do not over mix.
- Scoop batter into prepared muffin tins. They can be filled to about ½” from top.
- Bake for 20-25 minutes, until a toothpick inserted in one of the center muffins comes out clean or with just a couple small crumbs. Allow to cool in pan for at least 15 minutes before serving.
Notes
- Store muffins airtight in the refrigerator for up to 5 days to preserve freshness.
- Freeze muffins individually on a tray before transferring to a freezer-safe container; they last up to 3 months frozen.
- Thaw muffins at room temperature or microwave in short bursts to reheat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 205mg | 9% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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