Zucchini Muffins
These perfectly spiced and moist Zucchini Muffins make a great snack or breakfast treat and are a great way to eat your veggies. A great way to use up garden-fresh zucchini!
Servings: 14 muffins
Ingredients
- ½ cup vegetable oil
- 1 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups zucchini grated and undrained
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup walnuts chopped (optional)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
- Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
- Spoon into well-greased or paper-lined muffin tins until 2/3 full.
- Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.
Notes
- The zucchini adds moisture and flavor to your muffins. Leave the skin on and do not drain the juices from the zucchini once it has been grated. Don’t worry, it will only add moisture to your muffins!
- The walnuts are optional in this recipe, but they do add a nice flavor and crunch to your muffins. If you don't like walnuts, I recommend adding in either pecans or macadamia nuts.
- raisins or dried cranberries.
- fresh fruit or vegetables by substituting 1/2 cup of zucchini for grated carrots, apples, strawberries, or blueberries.
Nutrition
Serving: 1muffin | Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 256mg | Potassium: 125mg | Fiber: 1g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
