Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Grated Zucchini; 1/2 cups Light Brown Sugar; 1/2 cups White Sugar; 1/2 cups Canola Oil; 2 whole Egg Whites; 1 whole Egg Yolk; 1-1/2 cup All-purpose Flour; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/2 teaspoon Ground Cinnamon; 1/4 teaspoons Vanilla Bean Paste Or Extract

Servings: persons

1 cup Grated Zucchini
1/2 cups Light Brown Sugar
1/2 cups White Sugar
1/2 cups Canola Oil
2 whole Egg Whites
1 whole Egg Yolk
1-1/2 cup All-purpose Flour
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/2 teaspoon Ground Cinnamon
1/4 teaspoons Vanilla Bean Paste Or Extract

1
Preheat the oven to 350 degrees (F).
2
In a medium sized bowl combine the zucchini, brown sugar, white sugar, canola oil, egg whites and egg yolk. Stir until combined.
3
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until all the dry ingredients are evenly incorporated.
4
Add the dry ingredients to the wet ingredients and stir to combine. Fold in the vanilla bean paste with a spatula.
5
Spoon the batter into lined or greased muffin pan about 3/4 full and bake for 20 minutes. Allow to cool for 10 minutes before enjoying them.

738

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Grated Zucchini, 1/2 cups Light Brown Sugar, 1/2 cups White Sugar, 1/2 cups Canola Oil, 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