Zucchini Muffins Cookies Bread
Indulge in the perfect trifecta of flavors and textures with these Zucchini Muffins Cookies Bread—a delightful fusion recipe that combines the moistness of quick bread, the fluffiness of muffins, and the comforting sweetness of cookies. Packed with freshly grated zucchini, a hint of warm spices like cinnamon and nutmeg, and optional add-ins like crunchy walnuts or melty chocolate chips, this recipe is your go-to for a baked treat that’s wholesome yet indulgent. Made with tangy Greek yogurt and a dash of vanilla extract, these muffins are irresistibly tender and flavorful. With a quick 15-minute prep time and simple baking instructions, you’ll have 12 beautifully golden muffins ready to enjoy, perfect for breakfast, snacking, or dessert. Whether enjoyed fresh out of the oven or paired with your morning coffee, these zucchini muffins strike the ultimate balance between healthy and delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Zucchini, grated
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and Greek yogurt. Mix until smooth and well combined.
Add the vanilla extract and eggs to the wet mixture, whisking until fully incorporated.
Gently fold the grated zucchini into the wet mixture.
Gradually add the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Avoid overmixing.
If desired, fold in the chopped nuts and/or chocolate chips for added texture and flavor.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin tin wells, filling each about three-quarters full.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins on their own, or pair them with a warm beverage for a delightful treat!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 27.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
