Crunchy Zucchini Muffins
A delightful recipe for Zucchini Muffins that are bursting with flavor and texture, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prep the zucchini: Grate and squeeze out excess moisture.
- Mix the wet ingredients: Whisk together eggs, vegetable oil, brown sugar, and vanilla extract.
- Combine the dry ingredients: In another bowl, mix the flour, oats, baking powder, baking soda, cinnamon, and salt.
- Incorporate the dry into the wet: Gradually add the dry mixture to the wet and fold gently.
- Fold in the zucchini into the batter.
- Fill the muffin tins about 2/3 full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in the muffin tin for 5 minutes then transfer to a wire rack.
Notes
Feel free to experiment with add-ins like chocolate chips, nuts, or spices.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, baking, snacks, vegetarian, zucchini recipes