With the abundance of fresh zucchini now, why not make these easy Vanilla Zucchini Muffins. With a sweet vanilla flavour and the moistness that zucchini brings, they are a sure fire hit. A great treat for anytime.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Bread, Breakfast, Brunch, Snack
Cuisine: North American
Keyword: muffins, zucchini
Servings: 15Muffins
Calories: 141kcal
Author: Julia Pinney
Ingredients
2cupsflour
1 tspbaking powder
1/2tsp salt
1cupsugar
1cup vegetable oil
3eggs
1tspvanilla
1large zucchiniApproximately 2 cups of grated zucchini
Preheat oven to 350 degrees F/180 C. Place the rack in the middle of the oven. Grease or line 15 medium sized muffin tins.
Peel, de seed and grate the zucchini. Place in a clean tea towel and squeeze out the excess water. Unroll and transfer to a bowl.
In a medium bowl combine the flour, baking powder and salt. Stir to combine.
In a large mixing bowl, whisk together the eggs, oil and vanilla. Whisk for just one minute.
Add the flour and stir until it just comes together, about one minute. Fold in the zucchini.
Evenly pour the batter into the prepared muffin tins.
Bake for 15 - 18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place the muffin tin on a cooling rack. Leave to cool for about 10 minutes then take them out of the tray and place them on the cooling rack to cool completely.
Will keep for up to three days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Vanilla Zucchini Muffins
Amount Per Serving (1 Muffin)
Calories 141Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 33mg11%
Sodium 124mg5%
Potassium 64mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 74IU1%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.