Zucchini Muffins
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Zucchini Muffins
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The BEST zucchini muffins! Super easy and moist with beautiful domed tops and the perfect amount of warm spice. Delicious and healthy.
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Ingredients
- 1 medium unpeeled zucchini about 10 ounces; 2 cups once shredded
- ⅓ cup canola oil
- ⅔ cup nonfat plain Greek yogurt
- ½ cup pure maple syrup
- 2 tablespoons packed light or dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups white whole wheat flour or a blend of regular whole wheat flour and all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Trim off the ends of the zucchini, then grate. Squeeze out the excess water: place a kitchen towel on the counter, top it with a few paper towels, then place the grated zucchini in the center. Wrap the towels up and around the zucchini, then thoroughly squeeze it over the sink (or over a bowl) to remove as much moisture as possible. Repeat a second time, replacing the paper towels.
- In a large mixing bowl, place the squeezed zucchini, oil, yogurt, maple syrup, brown sugar, eggs, and vanilla. Whisk until combined.
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Pour the dry ingredients into the bowl with wet ingredients, with a wooden spoon or rubber spatula, stir by hand just until they are blended. Do not over mix.
- Allow the batter to rest at room temperature for 30 minutes (this allows the dry and wet ingredients to better incorporate, will result in muffins with a higher rise in the oven and allows the gluten in the flour to relax so you have a more tender muffin). Meanwhile, place a rack in the center of your oven and preheat to 425°F . Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
- Once the batter has rested, give it one big, gentle stir, then scoop into the prepared muffin cups, dividing evenly between each (the cups will be about three-fourths or so of the way full).
- Bake the zucchini muffins for 5 minutes at 425°F, then without opening the oven, reduce the temperature to 350°F and continue baking for an additional 15 to 18 minutes, until the tops of the muffins are risen and domed and a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes in the pan, then gently transfer to a wire rack to cool completely…or enjoy them warm immediately (who could blame you?!).
Notes
- TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months.
- See post How to Store Muffins.
Nutrition Information
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Serving
1 muffin
Calories
180kcal
(9%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
28mg
(9%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
73IU
(1%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 180kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 28mg | 9% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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