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Zucchini Muffins

These zucchini muffins are nutty with hints of cinnamon, perfect for a snack or even as breakfast. Add chocolate chips and nuts as a treat!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24
Calories 213kcal
Author David & Debbie Spivey

Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup unsalted butter melted
  • 2 cups zucchini grated
  • 3 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup pecans chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Melt butter and brush the cups of the muffin pan, to prevent sticking.
  • Whisk together the eggs, sugar, melted butter and zucchini in a large bowl.
  • In a separate medium-sized bowl, sift together the dry ingredients. Gradually stir the dry mixture into the wet mixture until well blended.
  • Add nuts and stir them into the mixture with a spoon.
  • Using a scoop, drop the batter into buttered muffin pans.
  • Bake 30 to 40 minutes, or until a toothpick comes out clean when inserted into the muffins.

Notes

EASY CLEAN UP: Use paper liners for less clean up, instead of buttering the cups.
If you wanted to add in any dried fruits or chocolate chips, add them when adding in the nuts.
Recipe adapted from Community Church Cookbook

Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 107mg | Potassium: 78mg | Sugar: 17g | Vitamin A: 285IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.9mg
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