Description
These easy and healthy baked zucchini muffins are moist, tender, and perfect for a snack or breakfast. Made with whole wheat flour, shredded zucchini, and a touch of sweetness, they are a great way to use up summer squash.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini), squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Stir in the shredded zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in nuts if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, you can add 1/4 cup of applesauce in place of some oil. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Nutrition
- Calories: 180 kcal
- Sugar: 12 g
- Fat: 9 g
- Carbohydrates: 22 g
- Protein: 4 g