Crazy for Crust · by Dorothy Kern★ 4.9 (66)
Zucchini Muffins Recipe
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 4%
CARBS 19G52% OF CAL
1G FIBER11G SUGAR6G OTHER
FAT 7G43% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist muffins made with shredded zucchini, warm spices, and optional mix-ins like nuts or chocolate chips. A great way to use summer zucchini for breakfast or snacking.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 18- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup mix-ins (optional, see notes)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 4%
CARBS 19G52% OF CAL
1G FIBER11G SUGAR6G OTHER
FAT 7G43% 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
- 15m
- Cook
- 25m
- Sodium
- 109mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 18mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.