Zucchini Nut Muffins
Elevate your breakfast or snack game with these moist and flavorful Zucchini Nut Muffins—a perfect blend of wholesome zucchini, crunchy walnuts or pecans, and warm, aromatic cinnamon. These easy-to-make muffins come together in just 45 minutes and are crafted with simple pantry staples, making them an ideal choice for busy mornings or meal prep. The grated zucchini keeps the muffins incredibly tender while adding a boost of nutrition, and the combination of granulated and brown sugars lends a beautiful depth of sweetness. Each bite is perfectly spiced and delightfully nutty, making these a go-to recipe for those who love bakery-style treats with a homemade twist. Serve them warm for a cozy breakfast, enjoy them as a quick snack, or freeze extras for convenient grab-and-go indulgence. Perfect for anyone searching for "zucchini recipes," "easy muffin ideas," or "healthy snack options."
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1.5 cups Grated zucchini
- 0.75 cups Chopped walnuts or pecans
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.25 cups Milk
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a medium mixing bowl, beat the eggs until smooth, then stir in the vegetable oil, vanilla extract, and milk until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Gently fold in the grated zucchini and chopped walnuts or pecans until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 400.3 g | 146% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 201.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1871 mg | 40% | |
*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.
