Zucchini Muffins

Don’t let the word “muffin” fool you. These muffins are made with whole wheat flour and more than 3 cups of fresh veggies. Flavored with cinnamon and vanilla, you’ll want to gobble them up for breakfast, snack, and dessert – they’ll even have your kids begging for more zucchini!

Ingredients

Zucchini muffin ingredients

  • 1 ¾ c. sugar
  • 1 c. vegetable oil
  • 3 tsp. vanilla extract
  • 3 eggs
  • 1 c. chopped walnuts
  • 3 c. whole wheat flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 c. shredded zucchini, squeezed dry (About 3 zucchinis)
  • ½ c. shredded carrot
  • 1 ½ tsp. cinnamon

Directions:

Zucchini Carrot Muffins

  1. Preheat your oven to 350°. Mix the sugar, oil, and vanilla in a mixer until combined.
  2. Beat three eggs well and add to the mixture.
  3. Add all other ingredients, except for the zucchini.
  4. Shred your zucchini over a large bowl and squeeze it dry over the sink. Then add the dried zucchini to the muffin batter, mixing until combined.
  5. Fill your muffin tins 2/3 of the way full. Bake them for 12 minutes or until an inserted toothpick comes out clean.

Zucchini Muffins

Serve and enjoy! These muffins freeze well, so you can make a batch and have a healthy breakfast at the ready all month long!

zucchini muffins

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