Zucchini Spice Muffins Recipe

Name: Zucchini Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour, all-purpose; 3/4 cup sugar; 1/2 cup pecans chopped; 1/4 cup rolled oats quick cooking, uncooked; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 2 large eggs; 1 medium zucchini finely shredded; 3/4 cup vegetable oil

Servings: persons

1 1/4 cups flour, all-purpose
3/4 cup sugar
1/2 cup pecans chopped
1/4 cup rolled oats quick cooking, uncooked
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 large eggs
1 medium zucchini finely shredded
3/4 cup vegetable oil

1
Prepare 12 muffin cups.
2
In large bowl mix flour, sugar, nuts, oats, baking powder, salt and spices.
3
In separate bowl beat eggs with fork; stir in zucchini and oil.
4
Pour egg mixture all at once into flour mixture; stir just until moistened.
5
(Batter will be lumpy)
6
Bake 20 minutes at 400.
7
Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of sugar.

875

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 12 ingredients. The key ingredients include: 1 1/4 cups flour, all-purpose, 3/4 cup sugar, 1/2 cup pecans chopped, 1/4 cup rolled oats quick cooking, uncooked, and more.

Yes, Zucchini Spice 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 Spice Muffins

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