Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. whole wheat flour; 1 c. all-purpose flour; 1 Tbsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 3/4 c. skim milk; 1/2 c. firmly packed brown sugar; 1/4 c. vegetable oil; 2 large egg whites, lightly beaten; 1 c. shredded zucchini

Servings: persons

1 c. whole wheat flour
1 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. skim milk
1/2 c. firmly packed brown sugar
1/4 c. vegetable oil
2 large egg whites, lightly beaten
1 c. shredded zucchini

1
Heat oven to 375u00b0.
2
Coat 12 muffin pan cups with vegetable cooking spray.
3
Combine both flours, baking powder, cinnamon and salt in large bowl.
4
Whisk milk, sugar, oil and egg whites in bowl until blended.
5
Stir in zucchini.
6
Stir milk mixture into dry ingredients just until moistened.
7
Spoon into muffin cups.
8
Bake 18 to 22 minutes, until toothpick inserted in center of a muffin comes out clean.
9
Makes one dozen.

773

kcal

Calories

Fat

126

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 c. whole wheat flour, 1 c. all-purpose flour, 1 Tbsp. baking powder, 1 tsp. cinnamon, and more.

Yes, Zucchini 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 Muffins

How did you like this recipe?

Frequently Asked Questions