Tuesday, September 22, 2020

Zucchini Muffins

These easy zucchini muffins are tender and flavorful with a light sugar topping. This recipe is quick to make and on the healthier side. 

It's a great way to use up that garden zucchini that seems to never stop growing!


 
zucchini muffins on a platter

ZUCCHINI MUFFINS

This summer our zucchini plants have done really well. I struggle with figuring out new ways to serve it. Please share with me all your zucchini recipes! 

I'm usually more of a fan of turning it into a sweet treat, which is how these muffins came about. 

Zucchini cake and zucchini bread are the other ways I've incorporated the veggie into a sweet dessert.


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Zucchini muffins
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INGREDIENTS NEEDED FOR ZUCCHINI MUFFINS

  • eggs
  • milk
  • oil
  • sugar
  • shredded zucchini
  • flour
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • nutmeg
  • vanilla
  • chopped nuts, optional

HELPFUL KITCHEN TOOLS

HOW TO MAKE EASY ZUCCHINI MUFFINS

The hardest part about these muffins is shredding the zucchini. Once that's done, it takes just a few minutes to mix together the batter. 

I find that the easiest way to shred the zucchini is with a food processor with the grater blade attached. I always grate extra and throw it in the freezer for later use. 

You can always use a regular old cheese grater if needed, but it will take more effort. 

Chop off the ends and grate the zucchini including the skin. Set aside the zucchini - we'll add it to the batter later.

shredded zucchini


In a large bowl, mix together the eggs, milk, oil and sugar. 

eggs, milk, oil and sugar mixed for zucchini muffins

Next add the flour, baking powder, salt, baking soda, spices and vanilla. Mix just until incorporated.

adding  dry ingredients to batter

Next, using a wooden spoon, stir in the zucchini and nuts (if desired).

zucchini muffins batter

Place muffin liners in muffin tin. Spray with cooking spray. Fill each cup about 2/3 full. 

Sprinkle a little sugar over the top of each muffin. 

Bake at 375 for 18-19 minutes or until toothpick comes out clean.

zucchini muffin



MORE MUFFIN RECIPES



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zucchini muffins with sugar topping



Zucchini Muffins
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Zucchini Muffins

Servings: 18
Author: Rachel
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Tender, flavorful zucchini muffins, a great way to use up that garden zucchini!

Ingredients:

  • 2 eggs
  • 1/2 c. milk
  • 1/2 c. vegetable oil
  • 1 c. sugar, plus extra for sprinkling
  • 3 c. flour
  • 1 T. baking powder
  • 1/2 t. baking soda
  • 1 t. salt
  • 1 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1 t. vanilla
  • 2 c. shredded zucchini
  • 1 c. chopped nuts, optional

Instructions:

  1. With a whisk, mix together eggs, milk, oil and sugar in a bowl.
  2. Add flour, baking powder, baking soda, salt, vanilla and spices. Whisk together just until combined.
  3. Using a wooden spoon, stir in the zucchini and the nuts if desired.
  4. Place liners in muffin tins and spray with cooking spray.  Fill each muffin cup 2/3 full of batter.
  5. Sprinkle the top with sugar.
  6. Bake at 375 for 18-19 minutes, or until toothpick comes out clean.
  7. Cool on a wire rack.

Notes:

The easiest way to shred zucchini is to use a food processor with the grater blade attached. A regular cheese grater will also work.

Calories

234.38

Fat (grams)

11.02

Sat. Fat (grams)

1.42

Carbs (grams)

30.07

Fiber (grams)

1.45

Net carbs

28.62

Sugar (grams)

11.95

Protein (grams)

4.86

Sodium (milligrams)

278.45

Cholesterol (grams)

21.21
zucchini muffins, easy zucchini muffins, zucchini muffins recipe, zucchini muffins healthy
Muffins, Breakfast
American
Created using The Recipes Generator

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