Go Back

Zucchini Muffins

3.67 from 6 votes
Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients  

  • 1 Cup all purpose flour
  • 1 Cup whole wheat flour
  • 1 Tsp cinnamon
  • 1/2 Tsp baking soda
  • 2 Tsp baking powder
  • 1/2 Tsp kosher salt
  • 2 eggs, whisked
  • 1 Tsp vanilla
  • 1/3 Cup vegetable or canola oil
  • 2/3 Cup honey or agave nectar
  • 1 1/2 Cups Zucchini, shredded (about 2 small zucchini)

Instructions 

  • Preheat oven to 350 degrees.
  • Place the first 6 ingredients in a large bowl and whisk to combine.
  • Place the remaining ingredients in a separate bowl and whisk to combine.
  • Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
  • Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
  • Bake 15 minutes for small muffins and 20 minutes for large ones.
  • Cool and serve.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Sodium: 240mg | Fiber: 2g | Sugar: 16g
Did you make this recipe?Mention @Weelicious or tag #weelicious!