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–+ servings

Zucchini Bread Muffins

Deliciously moist zucchini bread muffins that are perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Whole wheat flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 cup Grated zucchini About 1 medium zucchini
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar Packed
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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