Zucchini Muffins

3 from 1 vote

This easy zucchini muffins recipe is naturally dairy free and makes perfectly fluffy, moist muffins. They’re a great way to use up all your summer zucchini.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: dairy free, dairy free breakfast, dairy free muffin recipe, dairy free muffins, healthy zucchini muffins, muffins with zucchini, muffins zucchinis, zucchini bread muffins, zucchini muffins, zucchini muffins healthy, zucchini muffins recipe

Servings: muffins

Calories: 190kcal

Author: Melissa Belanger

Ingredients

3 cups shredded zucchini about 3 medium zucchini
1 1/2 cups sugar
2/3 cup canola oil
1 1/2 teaspoons vanilla extract
4 large eggs
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups all-purpose flour
1/2 cup chopped pecans or walnuts

Instructions

Preheat oven to 350˚F and line a muffin pan with paper liners.
In a large bowl, mix together the shredded zucchini, sugar, oil, vanilla extract and eggs. Stir until evenly combined.
Add baking soda, baking powder, salt, cinnamon and cloves.
Add flour, 1 cup at a time, stirring until each addition is combined. With the last addition of flour, stir in the pecans.
Fill each paper line with about 1/4 - 1/3 cup of batter, until the mixture has been divided equally between cups.
Portion the batter equally between paper liners (about 2/3 – 3/4 full).
Bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.
Remove from oven and allow muffins to cool for about 10 minutes before transferring to a cooling rack.

Nutrition