My Baking Addiction · by Jamie★ 4.6 (12)
Zucchini Muffins
NUTRITION · PER SERVING47M COOK
CAL 10%·PRO 6%
CARBS 25G50% OF CAL
2G FIBER9G OTHER14G TOTAL SUGAR
FAT 10G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist zucchini muffins with a cinnamon-sugar crumb and crunchy topping. A great way to use summer zucchini and sneak vegetables into a sweet treat.
dessertamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar (lightly packed)
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini (no need to wring out)
- coarse sugar (optional, for topping)
At a glance
PER SERVING · TIME 47M
CAL 10%·PRO 6%
CARBS 25G50% OF CAL
2G FIBER9G OTHER14G TOTAL SUGAR
FAT 10G46% OF CAL
2G SAT9G 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
- 27m
- Sodium
- 134mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 22mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.