Description
Enjoy these delicious and moist Zucchini Bread Muffins, perfect for a quick breakfast or snack. Made with wholesome ingredients like zucchini and walnuts, these muffins are a tasty treat that everyone will love.
Ingredients
Units
Scale
Wet Ingredients:
- 1/2 cup olive oil
- 1/2 cup honey
- 1/3 cup Greek yogurt
- 2 large eggs
- 2 teaspoons lemon zest
- 2 cups shredded zucchini (about one large zucchini)
- 1/2 cup chopped walnuts
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a standard muffin pan with liners.
- Mix Wet Ingredients: In a large bowl, whisk together olive oil, honey, and Greek yogurt until smooth. Add eggs and lemon zest, whisk until smooth. Stir in zucchini and walnuts.
- Combine Dry Ingredients: Gently fold in flour, salt, nutmeg, baking powder, and baking soda until just combined.
- Fill Muffin Pan: Scoop batter into prepared muffin tins, leaving some space at the top.
- Bake: Bake for 20–25 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before serving.
Notes
- Store leftover muffins in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 13g
- Sodium: 205mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg
