Zucchini Muffins
Total Time
33 mins
Prep Time
15 mins
Cook Time
18 mins
Rating
4.91 out of 5 stars
(40)
Ingredients
12 servings
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil or neutral oil, plus more for the pan
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, no need to squeeze out excess water
- ½ cup chopped walnuts
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Preparation
Step 1
Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
Step 2
In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
Step 3
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
Step 4
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts.
Step 5
Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
Step 6
Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.
Step 7
Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Step 8
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Chef's notes
Don't wring out the zucchini for this recipe to maintain moisture.
Freeze muffins for later use. They can be thawed overnight in the fridge or microwaved for about 30 seconds.
Change up the mix-ins by replacing walnuts with chopped pecans, dried cranberries, or chocolate chips.
