Zucchini Muffins
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 min
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Total Time
25 mins
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Servings
18 -24 muffins
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Calories
169 kcal
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Course
Baked Goods
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Cuisine
American
Zucchini Muffins
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I've got a freezer full of these Zucchini Muffins. Try them and you'll understand why they will become your new family favorite! Easy to make, moist texture, and a hint of cinnamon and allspice.
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Ingredients
- 2 cups finely shredded zucchini
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup light brown sugar packed
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon allspice
Instructions
- Preheat oven to 400F. Spray a 12 cup muffin tin with baking spray. Set aside.
- In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.
- Using a large scoop, fill muffin tins about 2/3 full. Bake for 12-14 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.
Notes
- Recipe adapted from Dinners, Dishes, and Desserts
- Store muffins in airtight container, or freeze until later use.
- Batter may be very dry when it first is mixed together. Let it sit for about 10 minutes to allow the zucchini to release some liquid. Once it's more moist, stir and add to muffin tin or bread pan.
Nutrition Information
Show Details
Serving
1muffin
Calories
169kcal
(8%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Cholesterol
25mg
(8%)
Sodium
124mg
(5%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 18-24 muffins
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 169kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 25mg | 8% |
| Sodium | 124mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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