Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in your zucchini muffins.
Ultimate Zucchini Muffins
By Chatelaine268
PREP TIME
15 min
TOTAL TIME
40 min
Serves
12
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.
Chatelaine Quickies: How to make zucchini-feta cakes
Nutrition (per serving)
- Calories
- 246,
- Protein
- 5 g,
- Carbohydrates
- 34 g,
- Fat
- 11 g,
- Fibre
- 1 g,
- Sodium
- 368 mg.
- Good source of
- folate
