Zucchini Muffins
from kristineskitchenblog.comThese 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!
Servings: 12 muffins
Calories: 166kcal
Ingredients
- 2 cups shredded fresh zucchini* about 2 medium zucchini
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce or mashed ripe banana
- ½ cup honey or pure maple syrup
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour or white whole wheat flour
- ½ cup chocolate chips, chopped walnuts or chopped pecans optional
Instructions
- Preheat oven to 425° 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 and then pour it into your mixing bowl.)
- To the bowl with the melted butter, add the applesauce (or mashed banana), honey (or pure maple syrup), eggs and vanilla. 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 flour and mix it in using a rubber spatula until almost 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 greased muffin pan, dividing it evenly between the 12 muffin wells. Tap the muffin pan on the countertop a few times (I place a folded kitchen towel underneath to protect the counter) to even out the tops of the muffins.
- Bake muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 11-13 more minutes, or until a toothpick 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.
- You can make mini muffins in a mini muffin pan. Bake mini muffins at 350°F 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: 166kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 158mg | Potassium: 184mg | Fiber: 1g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
