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–+ servings

Zucchini Bread Muffins

Deliciously moist and flavorful zucchini bread muffins, 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: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Whole wheat flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Zucchini, grated About 1 medium zucchini
  • 1/2 cup Vegetable oil
  • 1 cup Sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
Optional Add-ins
  • 1/2 cup Chopped walnuts Optional
  • 1/2 cup Chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in any optional add-ins if desired.
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: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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