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Zucchini Muffins With Coconut Oil
This zucchini muffins recipe is a great idea to try baking with zucchini. They make very soft and moist baked goods. Make them
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350 F. Grease a muffin pan with oil or line with cupcake liners.
2
In a bowl cream together sugar and coconut oil. Add eggs and drained zucchini and mix well,
grated zucchini (2 medium zucchini)2 cups
3
In a separate bowl combine dry ingredients: 1 and 1/2 cup flour, 1/2 tsp salt, 1 and 1/2 tsp baking soda, 1 tsp cinnamon and add to zucchini mixture.
and 1/2 cup flour (used unbleached flour, but you can use any)1tsp salt1/2and 1/2 tsp baking soda1cinnamon1 tspgrated zucchini (2 medium zucchini)2 cups
4
Stir in 1 tsp vanilla extract and 1/2 tsp flax seed oil. Mix until well combined.
vanilla extract1 tsptsp flax seed oil (totally optional, for extra omega 3)1/2
5
Pour mixture into cupcake cups, using an ice cream scoop. Fill cups almost to the top. Bake for ⏱️ 25 minutes, until toothpick inserted to the center comes our clean.
Nutrition Facts
calories
118 kcal
fat Content
7 g
serving Size
1 serving
sugar Content
13 g
sodium Content
131 mg
protein Content
1 g
cholesterol Content
27 mg
carbohydrate Content
13 g
saturated Fat Content
5 g
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