Zucchini Nut Muffins Recipe

Name: Zucchini Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups whole wheat flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ginger; 1 tablespoon cinnamon; 3 eggs; ½ cup milk; ½ cup oil; 1 ½ cups sugar; 3 cups grated zucchini; ½ cup chopped pecans

Servings: persons

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 tablespoon cinnamon
3 eggs
½ cup milk
½ cup oil
1 ½ cups sugar
3 cups grated zucchini
½ cup chopped pecans

1
Preheat oven to 325F.
2
Combine the dry ingredients and stir together, breaking up any lumps.
3
Crack the three eggs into a bowl and whisk together, then add the oil and whisk again.
4
Add milk, vanilla and sugar whisking to combine.
5
Pour the wet mix over the dry and stir gently until almost combined.
6
Add the zucchini and chopped nuts, then mix until all the dry patches of flour disappear.
7
Bake for 30-35 minutes or until a toothpick comes out clean when put through the center of the muffins.

1134

kcal

Calories

Fat

155

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: 1 ½ cups all-purpose flour, 1 ½ cups whole wheat flour, 1 teaspoon salt, 1 teaspoon baking powder, and more.

Yes, Zucchini Nut 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 Nut Muffins

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