Zucchini Muffins

If you're looking for a sweet treat that is also a source of good nutrition, look no further than these Zucchini Muffins. Not only do I love them, but my kids are big fans as well! There are a lot of zucchini bread recipes out there loaded with white or brown sugar, so I decided to make mine using agave nectar instead. I also opted to bake them in muffin cups instead of a loaf shape so it’s more kid friendly. Zucchini is a good supplier of potassium and vitamin A and it has a consistency that makes for a deliciously moist bread.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 servings

Calories: 212 kcal per serving

Ingredients

1 cup - all purpose flour
1 cup - whole wheat flour
1 tsp - cinnamon
½ tsp - baking soda
2 teaspoons - baking powder
½ tsp - kosher salt
2 - eggs
1 tsp - vanilla
⅓ cups - vegetable or canola oil
⅔ cups - honey or agave nectar
1 ½ cups - Zucchini

Instructions

Preheat oven to 350 degrees.
Place the first 6 ingredients in a large bowl and whisk to combine.
Place the remaining ingredients in a separate bowl and whisk to combine.
Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
Bake 15 minutes for small muffins and 20 minutes for large ones.
Cool and serve.

Nutrition