Zucchini Muffins
User Reviews
5
Zucchini Muffins
Description
Zucchini Muffins combine all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon as the dry base. Lightly beaten eggs and vegetable oil provide moisture and richness, while shredded unpeeled zucchini incorporates extra moisture and a tender texture. The batter appears dry at first but comes together with continued stirring before being portioned into muffin cups.
Baking at 350ºF yields muffins with a soft interior and slightly crisp tops, with flavors of cinnamon and a mild vegetal note from the zucchini. The shredding of the zucchini adds subtle texture without overpowering the baked good.
These muffins are suitable for breakfast or a snack and pair well with coffee or tea. They can be served plain or with a light spread of butter for added richness.
For large zucchini, remove the seeds before shredding to avoid excess moisture and bitterness; normal-sized zucchini can be grated whole. Baking times may vary slightly, so test with a toothpick to ensure doneness. Nutritional values will depend on specific ingredient brands used.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 egg lightly beaten, large
- 1/2 cup vegetable oil
- 2 cups zucchini shredded, unpeeled
Instructions
- Preheat the oven to 350ºF. Spray 12 muffin cups with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the eggs, oil and zucchini and stir just until combined. The batter will seem too dry at first, but will come together after stirring.
- Divide the batter between the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a tester inserted comes out clean, 20-24 minutes. Let the muffins cool in the pan for 10 minutes before removing from the pan.
Notes
- Remove seeds from very large zucchini before grating to prevent excess moisture in the muffins.
- If your zucchini is average sized, you can grate it whole without removing seeds.
- Check muffins with a toothpick to confirm they are baked through before removing from the oven.
- Nutritional information varies by brand and should be used as a general guide only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 166mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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