Zucchini Muffins Ii

Indulge in the perfect balance of moistness and sweetness with our Zucchini Muffins II recipe, a wholesome treat packed with fresh grated zucchini and a hint of warmth from cinnamon and nutmeg. These easy zucchini muffins come together in just 40 minutes and feature a delightful blend of brown sugar and vanilla for extra richness. With the option to include chopped walnuts or pecans for a nutty crunch, each bite offers a tender texture and a subtle spice that feels like a cozy hug. Perfect for breakfast, snack time, or even dessert, these muffins are a great way to use up zucchini and add a touch of veggie goodness to your day. Bonus: They stay fresh for days and freeze beautifully, making them a practical yet delicious baked good!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 2 pieces Large eggs
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 2 cups Grated zucchini
• 0.5 cup Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the tin lightly with butter or non-stick spray.

Step 2

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

Step 3

In a separate medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil and vanilla extract, and mix until combined.

Step 4

Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.

Step 5

Fold in the grated zucchini and the chopped walnuts or pecans (if using) until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 9

Serve warm or at room temperature, and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition Facts

Serving size	1311 grams (1311.0g)

Amount per serving	% Daily Value*
Calories	3566

Total Fat 158.90g	204%
Saturated Fat 22.70g	114%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 2478mg	108%
Total Carbohydrate 512.10g	186%
Dietary Fiber 16.80g	60%
Total Sugars 311.80g
Protein 52.80g	106%

Vitamin D 80IU	400%
Calcium 322mg	25%
Iron 18mg	98%
Potassium 2061mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 5.7%

Carbs: 55.5%