Description
Indulge in the warmth of freshly baked zucchini muffins, a perfect blend of moist texture and wholesome ingredients. These delightful treats are not only packed with flavor but also sneak in nutritious veggies, making them an ideal choice for breakfast or a quick snack. With hints of cinnamon and the option to enhance with nuts or chocolate chips, these muffins will brighten your mornings and please even the pickiest eaters!
Ingredients
Scale
- 1 medium zucchini (about 200g), grated and drained
- 1 cup whole wheat flour (120g)
- 1/2 cup brown sugar (100g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- 1/4 cup vanilla extract (60ml)
- 1/2 cup walnuts or chocolate chips (optional) (75g)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- Grate zucchini and squeeze out excess moisture using a clean towel.
- In a bowl, mix whole wheat flour, baking powder, brown sugar, and cinnamon until combined.
- In another bowl, whisk together eggs and vanilla extract until frothy.
- Combine wet and dry ingredients gently; fold in grated zucchini and any optional ingredients like nuts or chocolate chips.
- Fill muffin tins three-quarters full with batter and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added sweetness, swap some brown sugar for honey or maple syrup. - Incorporate other vegetables like shredded carrots for extra nutrition. - Store leftovers in an airtight container for up to three days or freeze for later enjoyment.