Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Blueberry Zucchini Muffins
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 9%
CARBS 31G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 15G50% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender blueberry and zucchini muffins with a hint of lemon brightness. A wholesome breakfast or snack that sneaks vegetables into a classic muffin.
mainamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 large eggs (lightly beaten)
- 1 cup vegetable oil (or canola, sunflower oil etc.)
- 2 teaspoons vanilla extract
- 1 cup white granulated sugar
- 2 teaspoons lemon zest
- 2 cups zucchini (unpeeled and shredded (don't drain or squeeze dry))
- 3 cups all purpose flour (spooned and levelled)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups blueberries (fresh or frozen)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 9%
CARBS 31G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 15G50% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 177mg
- Total sugar
- 14g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.