Ultimate Zucchini Muffins
368
- Prep Time15 min
- Total Time40 min
- Makes12 servings
Photo, Erik Putz.
The savoury seasonal fruit helps balance out the sweetness in the bread batter.
Ingredients
2 large zucchini, grated (3 1/2 cups)
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp cinnamon
3/4 tsp salt
2 eggs
1/2 cup olive or vegetable oil
1/2 cup plain yogurt
1 cup granulated sugar
Instructions
PREHEAT oven to 350F. Spray a 12-cup muffin pan with oil or line with paper liners.
PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
BAKE until a tester inserted in centre comes out clean, 25 to 30 min. Let cool in pan for 10 min. Transfer muffins to a rack and let cool completely.
Nutrition (per serving)
Calories 246, Protein 5g, Carbohydrates 34g, Fat 11g, Fibre 1g, Sodium 368mg.
Good source of folate.
Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in your zucchini muffins.
Get more easy muffin recipes.
Get more of our best zucchini recipes.
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