Zucchini Muffins
Moist, cake-like Zucchini Muffins. This zucchini muffin recipe is a crowd-pleaser! I like to make them healthy by using whole wheat flour, but toddlers will gobble these up with a cream cheese frosting, no problem. They freeze well and are the perfect way to use zucchini in abundance.
Ingredients
- 2 cups organic cane sugar
- 1 cup sunflower oil ((or avocado oil))
- 3 eggs
- 2 cups all-purpose flour ((**see notes on whole wheat flour))
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups zucchini (grated )
- 1/2 cup carrots (grated )
Instructions
- 1
--- Directions: ---
- 2
Prep oven and muffin pans. Combine dry ingredients: Preheat the oven to 350°F (176°C). Line 20 muffin tins with paper liners. Set aside. Combine all the dry ingredients in a medium bowl (flour, cinnamon, salt, baking powder, and baking soda).
- 3
make muffin batter: Beat the sugar and oil until fluffy. Mix in the eggs one at a time. Add the dry ingredients and mix until combined.
- 4
fold in grated zucchini and carrots: Fold in the shredded zucchini and carrots.
- 5
scoop batter into muffin pans: Scoop the batter using a cookie scoop into the prepared muffin cups 3/4 full.
- 6
bake zucchini muffins: Bake in the preheated oven for 20-25 minutes.
Cook it from the original
This recipe comes from alyonascooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on alyonascooking.com