Zucchini Muffins
Zucchini muffins are a delicious way to sneak in some vegetables into your breakfast!
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Zucchini Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
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In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Fold in the grated zucchini and chopped walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
