Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups Spelt Flour; 2 Zucchini (Shredded); 2 Eggs; 1/3 cup Avocado (Ripe); 1/4 cup Honey; 1/2 teaspoon Salt; 1 teaspoon Baking Powder; 1 teaspoon Vanilla Extract; 2 teaspoons Butter Extract; 2 teaspoons Ground Cinnamon; 1/4 teaspoon Nutmeg; 1/8 teaspoon Allspice; 1/3 cup Walnuts (Chopped)

Servings: persons

1 1/2 cups Spelt Flour
2 Zucchini (Shredded)
2 Eggs
1/3 cup Avocado (Ripe)
1/4 cup Honey
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 teaspoons Butter Extract
2 teaspoons Ground Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Allspice
1/3 cup Walnuts (Chopped)

1
Preheat oven to 375. With a cheese grater, grate two large zucchinis. Set aside.
2
Mix together all of the dry ingredients into a large mixing bowl (except walnuts). In a small bowl mix together all of the wet ingredients.
3
Slowly begin to incorporate the wet ingredients into the dry ingredients. Once fully incorporated, fold in the shredded zucchini and chopped walnuts.
4
In a pam sprayed muffin tin ladle batter into 9 to 10 muffin slots. Bake at 375 for 15 to 20 minutes, or until you can insert a toothpick and it comes out clean.

No nutrition data on file — estimate from the ingredient list.

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: 1 1/2 cups Spelt Flour, 2 Zucchini (Shredded), 2 Eggs, 1/3 cup Avocado (Ripe), 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

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