Shugary Sweets · by Aimee Shugarman
Zucchini Muffins
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 7%
CARBS 26G55% OF CAL
2G FIBER12G OTHER11G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist zucchini muffins with a hint of cinnamon and allspice. A tender, cake-like breakfast treat that's easy to make.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups finely shredded zucchini
- 1/3 cup vegetable oil
- 1/4 cup unsalted butter (melted)
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 cup light brown sugar (packed)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon allspice
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 7%
CARBS 26G55% OF CAL
2G FIBER12G OTHER11G TOTAL SUGAR
FAT 8G38% OF CAL
2G 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
- 10m
- Cook
- 14m
- Sodium
- 107mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 23mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.