Description
Indulge in the delightful experience of these soft and moist zucchini muffins, perfect for breakfast or a quick snack. Bursting with flavor, this easy-to-make recipe combines fresh zucchini with wholesome ingredients, offering a nutritious twist that even kids will love. With options to customize using applesauce or mashed bananas, and the addition of chocolate chips or nuts, these muffins cater to various tastes while sneaking in some extra veggies.
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, chopped walnuts, or chopped pecans
Instructions
- Preheat your oven to 425°F and spray a muffin pan with cooking spray.
- Squeeze excess moisture from shredded zucchini using a kitchen towel and set aside.
- Melt butter in a microwave-safe bowl; add applesauce (or banana), honey (or syrup), eggs, and vanilla. Whisk until smooth.
- Mix dry ingredients—cinnamon, baking powder, baking soda, and salt—into wet mixture until combined. Gently fold in flour and zucchini (plus any optional mix-ins).
- Fill muffin wells evenly with batter and tap gently to level.
- Bake for 5 minutes at 425°F; reduce heat to 350°F and bake for an additional 11–13 minutes until a toothpick comes out clean.
- Cool 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: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg