Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 126.5
- Total Fat: 5.0 g
- Cholesterol: 31.0 mg
- Sodium: 149.8 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
View full nutritional breakdown of Zucchini Muffins calories by ingredient
Introduction
Most fabulous zucchini muffins ever. I like to add a sprinkle of chopped walnuts, brown sugar and oatmeal flakes on top as a kind of crumble. Seriously delicious! Most fabulous zucchini muffins ever. I like to add a sprinkle of chopped walnuts, brown sugar and oatmeal flakes on top as a kind of crumble. Seriously delicious!Number of Servings: 18
Ingredients
-
2 cups grated zucchini (grate on large holes on cheese grater)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
16 tsp olive oil
16 tsp low fat greek or vanilla yogurt
1/2 cup splenda or stevia
1/2 cup white sugar
3 large eggs
Tips
I like to add a sprinkle of chopped walnuts, brown sugar and oatmeal flakes on top as a kind of crumble. Seriously delicious! Can also be made into 2 loaves - baking time is approx. 60 mins for loaves.
Directions
In separate bowl, mix flour, baking soda, baking powder salt and cinnamon. Stir to combine.
In another bowl, beat 3 eggs, oil, yogurt and sugar/splenda together. Add wet ingredients to dry ingredients, just mixing to combine. Fold in grated zucchini.
Place in muffin cups.
Bake at 350 degrees Fahrenheit for 20 to 25 mins or until top is springy.
Serving Size: 18 large or 24 smallish muffins
In another bowl, beat 3 eggs, oil, yogurt and sugar/splenda together. Add wet ingredients to dry ingredients, just mixing to combine. Fold in grated zucchini.
Place in muffin cups.
Bake at 350 degrees Fahrenheit for 20 to 25 mins or until top is springy.
Serving Size: 18 large or 24 smallish muffins