Description
These delightful Zucchini Muffins are a perfect blend of health and flavor, making them an excellent choice for breakfast or a satisfying snack. Bursting with moisture and tenderness, these muffins are easy to prepare in one bowl, using wholesome ingredients like applesauce or mashed banana for natural sweetness. Customizable with chocolate chips or nuts, they cater to everyone’s taste buds, ensuring they will be a hit at brunches or bake sales. Whether enjoyed warm from the oven or as part of a lunchbox treat, these muffins offer a delicious way to incorporate vegetables into your diet.
Ingredients
Scale
- 2 cups shredded fresh 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)
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 425°F and grease a muffin pan.
- Squeeze excess moisture from shredded zucchini and set aside.
- Melt butter in a mixing bowl; then add applesauce, honey, eggs, and vanilla. Whisk until combined.
- Mix in cinnamon, baking powder, baking soda, and salt until smooth.
- Fold in the flour gently with a spatula before adding zucchini and optional mix-ins.
- Fill muffin cups evenly with batter and bake for 5 minutes at 425°F; reduce temperature to 350°F for another 11–13 minutes until a toothpick comes out clean.
- Cool muffins in the pan for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg