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Zucchini Muffins
Moist, Sweet and Delicious. Zucchini Muffins are a wonderful Summer Muffin for Breakfast or a snack. Hide those veggies in this wonderful and easy Muffin Recipe.
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Course:
Breakfast
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Servings:
6
Calories:
360
kcal
Ingredients
1 ½
Cup
All Purpose Flour
¾
Cup
Sugar
Dixie Crystals Sugar
2
teaspoon
Baking Powder
½
teaspoon
Salt
¼
teaspoon
Cinnamon
1
Egg
½
Cup
Milk
⅓
Cup
Vegetable Oil
1 ½
teaspoon
Vanilla
⅔
Cup
Zucchini
Shredded
⅛
Cup
Sugar
Optional for Sweet Flakey Top
Instructions
Preheat Oven to 375 Degrees
In a bowl combine dry ingredients and mix. (Flour, Sugar, Baking Powder, Salt, and Cinnamon)
Add Milk, Vegetable Oil, Egg, and Vanilla to dry ingredients
With a spoon, mix ingredients together until just combined
Add shredded zucchini and stir to combined. Zucchini can be full of liquid, squeeze excess liquid from shredded zucchini.
Spray Muffin Tin or use paper liners. Recipe will make 6 Jumbo Muffins, 12 Regular Muffins, or about 24 Mini Muffins
Fill muffin tins ½ way full.
Optional - Sprinkle Sugar on top of each muffin prior to baking to create a sweet flakey top
Bake Jumbo Muffins: 20-24 Mins
Regular Muffins: 15-18 Mins
Mini Muffins: 9-12 Minutes
Notes
Muffin Tin Size
Baking Times
Mini Muffins
9-12 Minutes
Regular Muffins
15-18 Minutes
Jumbo Muffins
20-24 Minutes
Nutrition
Serving:
6
g
|
Calories:
360
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
356
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
31
g
|
Vitamin A:
100
IU
|
Vitamin C:
2
mg
|
Calcium:
114
mg
|
Iron:
2
mg