Kathie’s Zucchini Muffins
Zucchini is actually a type of summer squash and is a great way to add moisture and nutrients to baked goods.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Zucchini
- 2 cup All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 Egg
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Grate the zucchini and squeeze out any excess moisture.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the egg. Stir in the oil, vanilla extract, and grated zucchini.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.