Zucchini Muffins Recipe Healthy Food

ZUCCHINI MUFFINS

2022-08-06

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients:

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

HEALTHY CARROT ZUCCHINI MUFFINS

2022-08-06

Healthy Carrot Zucchini Muffins image

I think this came from allrecipes.com, but I don't remember for sure. This is yet another recipe I haven't tried, but plan to whenever I get a food processor to shred the carrots.

Provided by qotw13

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients:

1/4 cup canola oil
1/2 cup brown sugar
1 egg
3/4 cup applesauce
1 cup carrot, grated
1 cup zucchini, grated
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Steps:

Preheat oven to 400*.
In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.

KATHIE'S ZUCCHINI MUFFINS

2022-08-06

Kathie's Zucchini Muffins image

I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!

Provided by rsnelling42

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 14

Ingredients:

1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini (drained)
1/2 cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 400.
Combine first 7 ingredients in large bowl (through salt); stir with whisk.
Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
Bake at 400 for 15 minutes (start checking on them by 12 min).
Remove from pans immediately; cool on a wire rack. Enjoy!

Nutrition Facts : Calories 139.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 15.7, Sodium 150.6, Carbohydrate 26.1, Fiber 1.6, Sugar 13.2, Protein 3.1

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