Go Back
–+ servings
A zucchini muffin sliced in half
Print Recipe
5 from 1 vote

Zucchini Muffins

Zucchini muffins with lemon zest, cinnamon, nutmeg for a flavor burst of yumminess. Great for breakfast, lunch, or dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Muffins, Snack
Cuisine: Breakfast, snack
Keyword: zucchini
Servings: 10 muffins
Calories: 197kcal
Author: Ellen

Equipment

  • Large Mixing Bowl

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 cups finely shredded zucchini
  • 1 egg
  • 1 cup sugar
  • 1/2 tsp lemon zest
  • 1/4 cup applesauce
  • 1/2 cup chopped pecans or walnuts (optional)
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Farenheit.
  • Grease or line a muffin tin with paper liners
  • In a large mixing bowl, stir together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  • In another mixing bowl, mix together the zucchini, sugar, and egg
  • Add applesauce and lemon zest to the sugar/zucchini mixture and mix well.
  • Stir flour mixture into the zucchini mixture.
  • Fold in the chopped nuts.
  • Using a 1/3 measuring cup, scoop batter into individual muffin liners, fill about 3/4 full.
  • Bake in the oven for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
  • Cool in pan for 5 minutes.
  • Serve warm or remove to cooling rack to serve later.

Nutrition

Calories: 197kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 188mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg