Description

These Zucchini Muffins are moist, flavorful, and packed with nutrition. Made with whole wheat flour, fresh zucchini, and warm spices, they’re perfect for breakfast or a snack!

Ingredients

Scale

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil or vegetable oil
1/4 cup unsalted butter melted and cooled
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs room temperature
2 teaspoons vanilla
2 cups grated zucchini
Coarse sugar for sprinkling on top of the muffins optional

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Instructions

Preheat your oven to 425° F and line a 12-cup muffin pan with parchment paper liners or grease it with cooking spray.
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
In another bowl, whisk together the avocado oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until smooth.
Combine the wet mixture with the dry ingredients using a rubber spatula until no flour streaks remain.
Distribute the batter evenly into the muffin pan and sprinkle with coarse sugar, if using.
Bake for 5 minutes at 425° F, then reduce the temperature to 350° F and continue baking for 12-15 minutes, checking with a toothpick until crumbs cling to it.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or allow to cool completely before freezing.

Notes

You can substitute regular vegetable oil for avocado oil if needed.
These muffins are great for freezing; store them in an airtight container for easy snacks later!
Adjust the amount of sugar based on your sweetness preference.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg