Classic Zucchini Muffins
Discover a delicious way to use up extra zucchini with this easy homemade zucchini muffins recipe. A classic recipe for moist muffins that are freezer friendly and kid-approved!
Servings: 12 muffins
Calories: 171kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup sugar
- 1 cup finely shredded zucchini
- ¼ cup canola oil
- 1 egg
- ¼ teaspoon lemon zest
- ½ cup chopped walnuts
- nonstick cooking spray
Instructions
- Preheat the oven to 350° and spray muffin pan with nonstick spray or line with paper liners.nonstick cooking spray
- Combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg in a medium bowl and set aside.1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground nutmeg
- Combine sugar, zucchini, canola oil, egg, and lemon zest in a large bowl and mix well.1 cup sugar, 1 cup finely shredded zucchini, ¼ cup canola oil, 1 egg, ¼ teaspoon lemon zest
- Add dry mixture to zucchini mixture and stir just until moistened. Batter will be lumpy. Fold in walnuts.½ cup chopped walnuts
- Divide batter between muffin cups and bake for 15-20 minutes.
- Cool in the pan for 5 minutes, run a knife between the edge of the pan and the muffin, then cool on wire rack.
Notes
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Nutritional information is only an estimate and may not be correct for the specific brand of ingredients used.
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Nutrition
Calories: 171kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.05mg | Sodium: 104mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg