loveandlemons4.9
Zucchini Muffins
Use up your summer zucchini in this easy zucchini muffins recipe! Soft, moist, and warmly spiced, these muffins are a delicious breakfast or snack.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
baking powder1 teaspooncinnamon1 teaspoon
3
In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Stir in the zucchini.
large eggs2grated zucchini, from about 2 small-medium (½ pound), don't press or squeeze2 cups
4
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
5
Evenly divide the batter among the prepared muffin cups, adding about a scant ⅓ cup to each one. Bake for 15 to ⏱️ 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean.
6
Allow the muffins to cool in the pan for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
calories
243 kcal
fat Content
13 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
13 g
sodium Content
197 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
27 mg
carbohydrate Content
28 g
saturated Fat Content
2 g
unsaturated Fat Content
11 g
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