Description

These zucchini muffins are moist, flavorful, and made with wholesome ingredients. Perfect for breakfast or a snack, they combine the goodness of zucchini with warm spices for an unforgettable treat.

Ingredients

Scale

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil or vegetable oil
1/4 cup unsalted butter melted and cooled
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs room temperature
2 teaspoons vanilla
2 cups grated zucchini
Coarse sugar for sprinkling on top of the muffins optional

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Instructions

Preheat the oven to 425°F and prepare a muffin pan with liners or cooking spray.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and allspice.
In another bowl, mix the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until well combined.
Combine the wet and dry ingredients, folding gently until no flour streaks remain.
Scoop the batter into the muffin pan, sprinkle with coarse sugar if desired, and bake for 5 minutes at 425°F.
Lower the temperature to 350°F and continue baking for 12-15 minutes, checking for doneness with a toothpick.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or allow to cool completely before freezing.

Notes

Make sure to use room temperature eggs for better mixing.
You can use melted coconut oil instead of avocado oil or vegetable oil if desired.
For extra flavor, consider adding nuts or chocolate chips.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg