Zucchini Sweet Potato Muffins Recipe

Name: Zucchini Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Ground Cinnamon; 1 teaspoon Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Sugar; 1/2 cups Brown Sugar; 1/3 cups Vegetable Oil; 3 whole Eggs; 1 teaspoon Vanilla; 2 cups Grated Zucchini (about 2 Large); 2 cups Grated Sweet Potato (about 2 Large); 1 teaspoon Grated Orange Zest; 3/4 cups Chopped Walnuts

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Sugar
1/2 cups Brown Sugar
1/3 cups Vegetable Oil
3 whole Eggs
1 teaspoon Vanilla
2 cups Grated Zucchini (about 2 Large)
2 cups Grated Sweet Potato (about 2 Large)
1 teaspoon Grated Orange Zest
3/4 cups Chopped Walnuts

1
Preheat the oven to 350F.
2
In a smallish bowl, sift together the first 6 ingredients (flour through salt). In a large bowl or the bowl of a mixer, combine the sugars and the oil. Cream together on medium speed until fluffy. With the mixer (or your arm) on low speed, add in the eggs one at a time, mixing to combine after each. Add in the vanilla, vegetables, nuts and zest and mix to combine. Again with the mixer on low speed, gradually add in the dry ingredients. Mix until just barely combined, scraping down the sides of the bowl once or twice (over-mixing leads to a tough muffin).
3
Fill prepared muffin (sprayed with cooking spray) cups 2/3 full with batter and bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into a muffin comes out clean. Cool in tins 10 minutes, then remove and continue cooling on a rack. Whatever you do, make sure you eat one before it cools completely. Preferably with something on it that melts.

974

kcal

Calories

Fat

130

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 15 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 2 teaspoons Ground Cinnamon, 1 teaspoon Baking Soda, and more.

Yes, Zucchini Sweet Potato 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 Sweet Potato Muffins

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