Zucchini Muffins
Moist, cake-like Zucchini Muffins. This zucchini muffin recipe is a crowd-pleaser! I like to make them healthy by using whole wheat flour, but toddlers will gobble these up with a cream cheese frosting, no problem. They freeze well and are the perfect way to use zucchini in abundance.
Equipment
- 2 12-count muffin pans, (with cupcake liners)
- 2 cooling racks
Ingredients
Ingredients:
- 2 cups organic cane sugar
- 1 cup sunflower oil, (or avocado oil)
- 3 eggs
- 2 cups all-purpose flour, (**see notes on whole wheat flour)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups zucchini , grated
- 1/2 cup carrots, grated
Instructions
Directions:
- Preheat the oven to 350°F (176°C). Line 20 muffin tins with paper liners. Set aside. Combine all the dry ingredients in a medium bowl (flour, cinnamon, salt, baking powder, and baking soda).
- Beat the sugar and oil until fluffy. Mix in the eggs one at a time. Add the dry ingredients and mix until combined.
- Fold in the shredded zucchini and carrots.
- Scoop the batter using a cookie scoop into the prepared muffin cups 3/4 full.
- Bake in the preheated oven for 20-25 minutes.
Notes
Notes:
- **Use 2 2/3 cup of freshly ground soft white wheat or use two cups of whole wheat flour from the store.
- If using frozen shredded zucchini use with the liquid too.
- Make a crumb topping or a cream cheese frosting for extra flavor.
Nutrition Facts
Zucchini Muffins
Serving Size
1 muffin
Amount per Serving
Calories
232
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
25
mg
8
%
Sodium
126
mg
5
%
Potassium
86
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
2
g
4
%
Vitamin A
595
IU
12
%
Vitamin C
2
mg
2
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
