Yield: 18-24 muffins

Zucchini Muffins

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 1 minute
Total Time 25 minutes

I've got a freezer full of these Zucchini Muffins. Try them and you'll understand why they will become your new family favorite! Easy to make, moist texture, and a hint of cinnamon and allspice.

Ingredients

  • 2 cups finely shredded zucchini
  • ⅓ cup vegetable oil
  • ¼ cup unsalted butter, melted
  • ¼ cup milk (I use skim)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon allspice

Instructions

  1. Preheat oven to 400F. Spray a 12 cup muffin tin with baking spray. Set aside.
  2. In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.
  3. Using a large scoop, fill muffin tins about ⅔ full. Bake for 12-14 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.

Notes

  • Recipe adapted from Dinners, Dishes, and Desserts
  • Store muffins in airtight container, or freeze until later use.
  • Batter may be very dry when it first is mixed together. Let it sit for about 10 minutes to allow the zucchini to release some liquid. Once it's more moist, stir and add to muffin tin or bread pan.
  • See blog post for recipes tips and tricks and including details on how to make bread.

Nutrition Information:

Yield:

20

Serving Size:

1 muffin

Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 124mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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