Amazing Zucchini Muffins!

12
Servings
20m
Prep Time
17m
Cook Time
37m
Ready In


"These are very quick, easy, and absolutely fabulous! If you're using giant muffin pans then I found that 23-25 minutes is perfect."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (107.3 g)
  • Calories 259
  • Total Fat - 8.1 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 34.7 mg
  • Sodium - 251.1 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 26.1 g
  • Protein - 4 g
  • Calcium - 53.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0 mg

Step 1

Shred the zucchini and place in a colander with small holes or a sieve and squeeze the moisture out of it... not all of the moisture needs to be removed, but you should get a fair amount out.

Step 2

Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.

Step 3

Whisk sugar, yogurt, eggs, vinegar, and oil in bowl until combined.

Step 4

Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined.

Step 5

Fill the muffin cups 3/4 full.

Step 6

Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, (around 17 minutes).

Step 7

Cool for 10 minutes, then turn out onto wire rack to cool.

Tips & Variations


No special items needed.

Related

ImPat

I scaled back for 6 muffins and got 10, I used a 1/3 cup capacity muffin tin which I lined with muffin liners (makes for easy clean up and they come out smoothly every time). I baked at 175C and thought they would take less time since I got 10 from the mix but they still took the 17 minutes, this could partially be due to the fact I did not have yoghurt and substituted heavy cream. The end result was a moist light muffin which we all enjoyed though I personally found it a little sweet for my taste but that is not unusual. Thank you Manadoo, made for the Alphabet Soup tag game.

review by:
(8 Mar 2015)