Description

These Zucchini Muffins are a delightful treat packed with flavor. With a blend of whole wheat flour, sweet zucchini, and warm spices, they’re easy to make and ideal for breakfast or a snack.

Ingredients

Scale

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil or vegetable oil
1/4 cup unsalted butter melted and cooled
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs room temperature
2 teaspoons vanilla
2 cups grated zucchini
Coarse sugar for sprinkling on top of the muffins (optional)

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Instructions

Preheat the oven to 425°F. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
In a large mixing bowl, whisk the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice together.
In another bowl, combine the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini, whisking until well combined.
Pour the wet ingredients into the dry mix. Fold with a rubber spatula until just combined, ensuring no flour streaks remain.
Evenly scoop the muffin batter into the muffin pan. Sprinkle with coarse sugar if desired. Bake on the middle rack for 5 minutes, then reduce the heat to 350°F and continue baking for 12-15 minutes, or until a toothpick inserted into a muffin comes out with a few crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or freeze for later.

Notes

For added flavor, you can include nuts or chocolate chips in the batter.
Make sure to squeeze excess moisture from the grated zucchini for best results.
These muffins can be stored in an airtight container for up to one week.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg