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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 304.2
  • Total Fat: 16.1 g
  • Cholesterol: 42.5 mg
  • Sodium: 205.4 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Zucchini Muffins calories by ingredient
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Zucchini Muffins

Submitted by: SUPERDUPERKERRY

Introduction

I made some zucchini muffins from an old cook book that didn't have the nutritional info listed. After I ate two yesterday and two today, now its time to track it. Oh no! I wish I never ate these! But they were very delicious... I made some zucchini muffins from an old cook book that didn't have the nutritional info listed. After I ate two yesterday and two today, now its time to track it. Oh no! I wish I never ate these! But they were very delicious...
Number of Servings: 10

Ingredients


    1.5 c. Shredded Zucchini
    1/2 c. Canola Oil
    1 c. Granulated Sugar
    2 large Eggs
    2 tsp. Vanilla Extract
    1/2 c. Walnuts, chopped
    1/2 tsp. Baking Soda
    3/4 tsp. Cinnamon, ground
    1/2 tsp. Salt
    1/4 tsp. Baking Powder
    1.5 c. White Flour

    Pam spray

Directions

Preheat oven to 350 degrees. Use Pam to spray your muffin pan so the muffins won't stick.

In a medium bowl, combine shredded zucchini, oil, sugar, eggs, vanilla and walnuts. Stir until combined.

In a large bowl, sift together baking soda, cinnamon, salt, baking powder and flour. Make a well in the center of the dry ingredients.

Add the wet ingredients into the well of the dry ingredients and fold together. Don't over mix!

Using an ice cream scoop, I filled 10 of the 12 muffin holes.

Bake for 15-20 minutes or until a tooth pick comes out clean. Cool in pan for 2-3 minutes, remove muffins and cool on rack. Before storing, make sure you let them cool completely.


Number of Servings: 10

Recipe submitted by SparkPeople user KERRYLEIGH8.





TAGS:  Snacks | Snack | Snacks Snack |

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