Spiced zucchini muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.3
  • Total Fat: 5.5 g
  • Cholesterol: 23.5 mg
  • Sodium: 210.9 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Spiced zucchini muffins calories by ingredient
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Number of Servings: 12


    2 cups (500 mL) whole wheat flour
    2 cups (500 mL) shredded, unpeeled zucchini,
    ½ cup (125 mL) lightly packed brown sugar
    1 tsp (5 mL) baking powder
    1 tsp baking soda
    1 tsp (5 mL) cinnamon
    ½ tsp (2 mL) ground ginger
    ¼ tsp (1 mL) each ground nutmeg and mace
    ½ tsp (2 mL) salt
    1 egg
    ½ cup (175 mL) full fat ricotta
    ½ cup (50 mL) 2% milk
    ½ chopped walnuts


Preheat oven to 350F (180C). Lightly coat a nonstick muffin tin with vegetable oil or fill cups with paper liners.

Mix flour with zucchini, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, mace and salt.

Whisk egg with ricotta and milk. Pour over flour mixture and stir just until moistened. Fold in walnuts.

Spoon batter into prepared pans and bake in preheated oven for 25 minutes or until tops are golden and firm to the touch. Cool pan on a rack. Muffins keep for 2 days at room temperature or up to 2 weeks in the freezer.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGABOMB.

TAGS:  Side Items |

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