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Zucchini Muffins

kristineskitchenblog.com
These delicious Zucchini Muffins are quick and easy to make in one bowl. These healthy muffins are one of the best ways to enjoy fresh zucchini!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 12 muffins
Calories: 162kcal

Ingredients

  • 2 cups shredded fresh zucchini* about 2 medium zucchini
  • 4 tablespoons unsalted butter
  • ½ cup mashed ripe banana or applesauce
  • ½ cup honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups white whole wheat flour or all-purpose flour
  • ½ cup chocolate chips or chopped nuts optional

Instructions

  • Preheat oven to 350° F. Spray a muffin pan with cooking spray and set it aside.
  • Wrap the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
  • Place the butter in a large microwave-safe mixing bowl and melt it in the microwave. (Or, you can melt the butter in a pan on the stove.)
  • To the bowl with the butter, add the mashed banana (or applesauce), honey (or pure maple syrup), vanilla and eggs. Whisk until well combined.
  • Add the cinnamon, baking power, baking soda and salt. Whisk until very well combined, making sure there are no clumps of baking soda or baking powder in the batter. Add the white whole wheat flour and mix it in using a rubber spatula until just combined. Stir in the zucchini (and chocolate chips or nuts, if using), being careful to not over-mix the batter.
  • Scoop the batter into the muffin pan, dividing it evenly between the 12 muffin wells. Bake muffins fro 16 to 18 minutes, or until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.

Notes

  • I use a box grater to shred the zucchini. I like to run a knife through the zucchini a few times after shredding it to chop it a bit smaller.
  • You can make mini muffins in a mini muffin pan. Bake mini muffins for 10 to 13 minutes, or until a tester comes out clean. Recipe will make about 36 mini muffins.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 158mg | Potassium: 207mg | Fiber: 3g | Sugar: 14g | Vitamin A: 241IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com