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Zucchini Muffins
Perfectly soft and fresh zucchini muffins, made healthier with whole wheat flour.
Course
Bread & Muffins
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
14
Calories
92
kcal
Author
Kristine Underwood
Ingredients
▢
1-1/2
cups
grated fresh zucchini
▢
1/4
cup
melted butter or coconut oil
▢
1/2
cup
sugar
▢
1
egg
▢
2
tsp
vanilla
▢
1
tsp
baking soda
▢
1/4
tsp
sea salt
▢
1-1/4
cup
white whole wheat flour
▢
1
tsp
cinnamon
▢
1/4
tsp
ginger
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine sugar, melted butter, egg, and vanilla.
Add spices, salt, and baking soda and mix well.
Fold in the grated zucchini until fully incorporated.
Slowly add flour and mix well.
Spoon batter into prepared muffin tin and fill 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Store in an airtight container or freeze.
Nutrition
Serving:
1
muffin
|
Calories:
92
kcal
|
Carbohydrates:
13.7
g
|
Protein:
1.7
g
|
Fat:
3.7
g
|
Saturated Fat:
2.2
g
|
Cholesterol:
20
mg
|
Sodium:
154
mg
|
Potassium:
60
mg
|
Fiber:
1
g
|
Sugar:
7.7
g
|
Iron:
0.4
mg