Spend with Pennies · by Holly Nilsson★ 5.0 (43)
Zucchini Muffins
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 4%
CARBS 16G47% OF CAL
1G FIBER6G OTHER8G TOTAL SUGAR
FAT 7G48% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist zucchini muffins studded with walnuts and chocolate chips. These tender, vegetable-forward treats work as a breakfast pastry or anytime snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ⅓ cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ½ cup chopped walnuts (optional)
- ¼ cup mini chocolate chips (optional)
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 4%
CARBS 16G47% OF CAL
1G FIBER6G OTHER8G TOTAL SUGAR
FAT 7G48% OF CAL
1G SAT6G 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
- 20m
- Cook
- 25m
- Sodium
- 183mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 15mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.