Zucchini Bread Muffin Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini bread muffins made with Greek yogurt, walnuts, lemon zest, and nutmeg. Lightly sweet and moist, these are an easy breakfast or snack that bake in about 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup olive oil
- ½ cup honey
- ⅓ cup greek yogurt
- 2 large eggs
- 2 teaspoon lemon zest
- 2 cups zucchini (shredded, about one large zucchini)
- ½ cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 215mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.