Zucchini and Apricot Muffins Recipe

Name: Zucchini and Apricot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams (about 2 cups) whole-wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 75 grams (1/3 cup) canola or sunflower oil; 180 grams (3 extra-large) eggs; 75 grams (1/3 cup) raw brown sugar or muscovado sugar; 50 grams (1/4 cup) milk; 2 teaspoons vanilla; 250 grams (1/2 pound) zucchini, grated (about 2 cups); 100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

Servings: persons

250 grams (about 2 cups) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
75 grams (1/3 cup) canola or sunflower oil
180 grams (3 extra-large) eggs
75 grams (1/3 cup) raw brown sugar or muscovado sugar
50 grams (1/4 cup) milk
2 teaspoons vanilla
250 grams (1/2 pound) zucchini, grated (about 2 cups)
100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

1
Preheat the oven to 375 degrees.
2
Oil muffin tins.
3
The recipe makes about 14 1/2-cup muffins.
4
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
5
In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla.
6
Quickly whisk in the sifted dry ingredients.
7
Fold in the grated zucchini and the dried apricots.
8
Fill muffin tins about 3/4 full.
9
Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean.
10
Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

507

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 13 ingredients. The key ingredients include: 250 grams (about 2 cups) whole-wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Zucchini and Apricot Muffins 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.

Zucchini and Apricot Muffins

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