budgetbytes4.8
Zucchini Muffins
These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
👥 8 Servings⏱️ Prep & Cook: 39 min⏳ Prep: 15 min🔥 Cook: 24 min👤 Marsha McDougal📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
grated zucchini (about 1 lb.) ($1.49)2 cups
2
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
baking powder ($0.06)1 tspcinnamon ($0.10)1 tsp
3
In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
large eggs ($0.22)2vanilla extract ($0.50)1 tsp
4
Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
grated zucchini (about 1 lb.) ($1.49)2 cups
5
Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
6
Divide the batter between eight greased or lined muffin wells.
7
Bake the muffins for about ⏱️ 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about ⏱️ 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!
Nutrition Facts
calories
306 kcal
fat Content
9 g
serving Size
1 muffin
fiber Content
1 g
sodium Content
292 mg
protein Content
5 g
carbohydrate Content
52 g
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