Zucchini Nut Muffins

The side view of a zucchini muffin on a white plate with a napkin under the plate.

Zucchini Nut Muffins moist muffins that are perfect for a quick breakfast or an afternoon snack. The zucchini keeps these muffins moist and delicious.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Zucchini nut muffins, zucchini muffins

Prep Time: 10

Cook Time: 15

Servings: muffins

Calories: 225kcal

Author: Dawn

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans
1 large egg
1/2 cup vegetable oil
1/4 cup milk
1 1/2 cups shredded zucchini
1 teaspoon vanilla

Instructions

Preheat the oven to 400 degrees F. Grease or line the muffin tins with paper liners.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and pecans.
In a medium bowl beat the egg. Add the oil, milk, zucchini, and vanilla and mix to combine.
Add the wet ingredients to the dry ingredients and mix just until combined.
Fill the prepared muffin cups about 3/4 full. Place in the preheated oven and bake for 13 to 15 minutes or until a wooden pick inserted in the center comes out clean or a few moist crumbs
Cool the muffins in the tins for about 5 minutes before removing them to a wire rack to cool.

Notes

Use a box grater for shredding the zucchini. It is easy to use and easy to clean.
Don't remove any of the liquid from the zucchini. The liquid from the zucchini will help keep the muffins moist.
Don't over-mix the muffin batter. Over mixing will result in tough muffins.
These muffins freeze well. Place in an airtight container for freezing.
The easiest way to thaw frozen muffins is to put them in the microwave. Use the defrost setting on the microwave for best results.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition