Zucchini Muffins

Zucchini Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 8.8 g
  • Cholesterol: 35.4 mg
  • Sodium: 309.4 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Zucchini Muffins calories by ingredient


Introduction

These zucchini muffins may look and sound a little odd, but they are delicious, healthy and a snap to make. In our family, we always like to keep a bunch of healthy muffins on hand as a grab-n-go breakfast or snack, and these are always around when zucchinis are in season.

Great for college students and busy families. These zucchini muffins may look and sound a little odd, but they are delicious, healthy and a snap to make. In our family, we always like to keep a bunch of healthy muffins on hand as a grab-n-go breakfast or snack, and these are always around when zucchinis are in season.

Great for college students and busy families.
Number of Servings: 12

Ingredients

    Dry:
    1 3/4 cups flour
    1 cup sugar
    1 teaspoon cinnamon
    1/2 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt

    Wet:
    1/2 cup margarine, melted (or 1/2 cup applesauce)
    2 eggs
    1 teaspoon vanilla
    2 cups coarse-shredded zucchini (the outside greenest part is best)

Directions

Combine dry ingredients in a large bowl stirring until cinnamon, soda, baking powder and salt are very evenly distributed, then make a well in center of mixture. In another bowl combine melted margarine (or applesauce), eggs, vanilla, and zucchini. Add to dry ingredients, stirring just until moistened. Spoon into 12 muffin cups, greased or with cupcake liners.

Bake in greased/lined muffin cups about 20 minutes at 350 degrees.

Makes 12 muffins.

Note: the nutrition facts have been calculated at one muffin per serving, made with margarine (not applesauce).

Number of Servings: 12

Recipe submitted by SparkPeople user V.LIZZY.W.