Strawberry Zucchini Muffin Recipe

Name: Strawberry Zucchini Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded zucchini; 8 eggs; 1/2 cup unsweetened applesauce (or oil); 1/4 cup honey; 1 tsp. vanilla; 1/2 tsp. salt; 3/4 cup coconut flour; 1/2 tsp. baking soda; 1 cup strawberries, cut into small pieces, fresh or frozen; Directions:

Servings: persons

1 cup shredded zucchini
8 eggs
1/2 cup unsweetened applesauce (or oil)
1/4 cup honey
1 tsp. vanilla
1/2 tsp. salt
3/4 cup coconut flour
1/2 tsp. baking soda
1 cup strawberries, cut into small pieces, fresh or frozen
Directions:

1
1. Preheat oven to 350 degrees.
2
2. Combine zucchini, eggs, applesauce (or oil), honey and vanilla in a large bowl. Mix well.
3
3. Add salt, coconut flour, and baking soda to wet ingredients. Mix until there are no coconut flour lumps.
4
4. Gently fold in strawberry pieces.
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5. Fill muffin cups 3/4 of the way full (or more).
6
6. Bake at 350 degrees for 25-28 minutes for regular sized muffins and 15-18 minutes for mini muffins.
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*Makes 12 regular muffins and 6-10 mini muffins depending on how full you fill them.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup shredded zucchini, 8 eggs, 1/2 cup unsweetened applesauce (or oil), 1/4 cup honey, and more.

Yes, Strawberry Zucchini Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Zucchini Muffin

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