Zucchini Muffins Zucchini Muffins

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Enjoy everything you love about zucchini bread in the form of a muffin that’s perfect for a quick breakfast or after school snack. 

  • Prep time 20 minutes
  • Total time 50 minutes

Ingredients

Method

Preheat oven to 375°F. Mist 12-cup muffin pan with cooking spray or line with paper liners.

Squeeze zucchini by handfuls over colander set in sink to remove water.

In bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl, whisk together eggs, yogurt, oil, brown sugar, granulated sugar and vanilla until smooth. Stir in zucchini, reserving 1/4 cup. Stir in flour mixture just until combined; stir in walnuts (if using).

Divide batter among prepared muffin cups. Sprinkle reserved 1/4 cup zucchini over top. Bake until tops are golden brown and cake tester inserted in centres comes out clean, about 28 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

Test Kitchen Make-Ahead: These muffins freeze well. Transfer to resealable plastic bags; freeze for up to two weeks.

Makes 12 muffins.

Nutritional facts PER MUFFIN: about

  • Fibre 1 g
  • Sodium 305 mg
  • Sugars 19 g
  • Protein 4 g
  • Calories 222
  • Total fat 7 g
  • Potassium 147 mg
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 35 g

%RDI

  • Iron 10
  • Folate 23
  • Calcium 7
  • Vitamin A 2
  • Vitamin C 10
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Baking & Desserts

Zucchini Muffins

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