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Zucchini Muffins

Zucchini Muffins


 INGREDIENTS 


2 eggs
2/3 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups grated unpeeled zucchini

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts or pecans

 DIRECTIONS 


  1. Grease 12 count muffin pan. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts. Set aside.
  3. In larger bowl, beat the eggs, then add brown sugar, oil, milk and vanilla. Add zucchini. Mix well.
  4. Combine wet and dry mixtures and fold together gently until just mixed.
  5. Spoon into prepared pan. Bake at 400 degrees for 20 to 25 minutes. Remove from pan and cool on rack.



Zucchini Muffins
Nutrition Information
Zucchini Muffins
Serving Size:
Amount Per Serving
Calories 2808.06
Calories from Fat 1398.18
Total Fat
163.0g
Saturated Fat
16.2g
Trans Fat
0.0g
Cholesterol
437.5mg
Sodium
2884.5mg
Total Carbohydrate
306.5g
Dietary Fiber
11.4g
Sugars
149.9g
Protein
45.4g
Vitamin A 21%
Vitamin C 54%
Calcium 37%
Iron 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 2303.3mg
Change serving size to get new nutritional values
Serving Size: 
 
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Zucchini Benefits
Pumpkins
  • Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.

  • The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.