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Greatest plates · Breakfast
Zucchini Muffins
Soft, moist, and warmly spiced muffins packed with grated zucchini, walnuts, and cinnamon. A delicious breakfast or snack made in just 30 minutes.
Serves 12Prep 15 minCook 15 minBreakfast
Containsdairy · egg · gluten · nuts
Inspired by a recipe from Love and Lemons ↗
Protein 7%Carbs 46%Fat 47%
About 245 kcal a serve — 4 g protein, 28 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Prep the oven and tin
200°CPreheat the oven to 200°C and grease a 12-cup muffin tin or line it with paper liners.
Whisk the dry ingredients
Mix allIn a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt until evenly combined.
In the bowlWhisk dry →
Combine the wet ingredients
Stir in zucchiniIn a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Stir in the grated zucchini.
In the bowlWhisk wet →
Bring the batter together
Don't overmixAdd the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts, being careful not to overmix.
In the bowlFold in →
Fill the cups
DivideEvenly divide the batter among the prepared muffin cups, adding about a scant ⅓ cup to each one.
Bake
BakeBake for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean.
Cool
CoolAllow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 min
Cook's noteDon't press or squeeze the grated zucchini — the extra moisture keeps the muffins soft and tender.
Estimated per serve
245 kcal · 4 g protein · 28 g carbs · 13 g fatestimates, within ~10%
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