Healthy Zucchini Bread Muffins

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 cups of all-purpose flour; 2 large egg; 1/4 cup of sunflower oil; 1/4 cup of unsalted butter; 1 1/3 cup of brown sugar; 3 cups of grated zucchini; 1/2 teaspoon of baking powder; 1/2 teaspoon of baking soda; 1 teaspoon of cinnamon; 1/4 teaspoon of nutmeg; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1 cup of walnut; 1 cup of dried cranberry

Moist and delicious Zucchini Muffins are an easy and nutritious option for breakfast or brunch.

American Cuisine

July 10, 2022

Difficulty Easy

Servings 8 people

Preparation 15 mins

Cooking 25 mins

Total 40 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 cups of all-purpose flour
2 large egg
1/4 cup of sunflower oil
1/4 cup of unsalted butter
1 1/3 cup of brown sugar
3 cups of grated zucchini
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of walnut
1 cup of dried cranberry

Directions

Preheat the oven to 350 ˚F (175 ˚C).
Crack two eggs in a large bowl and whisk well until no whites remain. Add the sugar and vanilla extract. Mix well until the sugar is completely dissolved.
Grate the zucchini. Pat the zucchini dry with a paper towel to remove excess water.
Add the melted butter and shredded zucchini to the mixture. Mix all the ingredients thoroughly.
In a separate bowl, add flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Mix dry ingredients with a whisk or fork.
Combine dry and wet ingredients in a mixing bowl with the help of a spatula.
Add walnuts, raisins or cranberries to the mixture. Fold in all the ingredients.
Grease the muffin tin or line it with parchment paper.
Using a spoon, pour an equal amount of muffin batter into each mold. Do not fill the molds completely.
Bake muffins in the preheated oven until golden brown, about 25 minutes.
After removing the muffins from the oven, transfer them to the wire rack and leave them to cool for 5 minutes.
Then remove the muffins from the molds. Serve it hot or at room temperature.

Nutrition Facts

Serving Size 1 Zucchini Muffins

Serves 8

Amount Per Serving

Calories325

% Daily Value*

Total Fat 15.5 g19.9%

Cholesterol 41 mg13.7%

Sodium 196 mg8.5%

Protein 6.2 g12.4%

Potassium 214 mg4.6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Grate the zucchini. Use the smaller side of the grater. In this way, the zucchini pieces will not be visible in the muffin.
You can peel the skins of the zucchini or use them without peeling them.
Squeeze the zucchini after grating it. It has a high water content. Drain some of the excess water from the zucchini with a paper towel or colander. Do not strain completely. Otherwise, the muffins will be dry.
Use ingredients at room temperature. Take the eggs, butter, and milk-based ingredients out of the refrigerator at least an hour before to bring them to room temperature. In this way, the cake will have an even texture.
Use a neutral oil such as sunflower oil, grapeseed oil, or coconut oil.
Sift the dry ingredients. In this way, there will be no lumps in the cake. Also, mix the ingredients with a whisk or fork to prevent clumping.
Use a kitchen scale to accurately weigh dry and wet ingredients every time, and measuring spoons to accurately measure quantities.
Do not overmix the dough. Excessive mixing can result in a hard and dry cake texture. While combining the wet ingredients with the dry ingredients, fold in with the spatula to keep the dough light and fluffy.
Grease the muffin tin or line it with parchment paper. In this way, the muffins will come out of the mold easily after baking.
Put the muffin batter into the muffin molds using a spoon or an ice cream scoop.
You can use honey, maple syrup, or agave syrup instead of sugar.
You can add ingredients like cardamom, cinnamon, or applesauce.
You can insert a toothpick to check if the muffins are cooked. If the toothpick comes out clean, the cakes are done.
You can use applesauce or flaxseed eggs instead of eggs to make the recipe vegan. Also, use vegan butter.
To make this recipe gluten-free, you can use gluten free flour.
If you have a nut allergy, you can use dried fruit or chocolate chips instead of walnuts.

Rate This Recipe

These Zucchini Bread Muffins contain a lot of flavor with grated zucchini, walnuts, dried fruits, and spices. Enjoy fluffy and moist muffins during coffee or tea breaks.

If you don't like to eat zucchini, try this zucchini muffin recipe. Learn how to make this cake that you can't get enough of with its mouth-watering flavor.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Baking Set

Grater

What Are Zucchini Muffins?

Zucchini muffins, or zucchini bread muffins, are prepared with grated zucchini. It is usually consumed for breakfast. Ingredients such as raisins, cranberries, or chocolate can be used to add a sweet flavor to this recipe.

What To Serve with Zucchini Bread Muffins?

Here are our delicious recipes that you can serve with Zucchini Muffins:

How To Store Zucchini Muffins?

The safest way to store these homemade zucchini muffins is to keep them in an airtight container in a cool, dark place. Because it contains eggs, it can produce bacteria in hot or humid environments. To avoid this, it is best to store it in the refrigerator.

These homemade muffins can be stored in the refrigerator for up to 3 days. But, allow the zucchini muffins to cool completely before placing them in the refrigerator. Then store it in an airtight container or wrapped in cling film. You can reheat these muffins. To reheat, bake at 150 ˚C (300 ˚F).

Recipe byPetite Gourmets