Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini muffin. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg. These healthy zucchini muffins are naturally sweetened and made with whole wheat flour!
Zucchini Muffin is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Zucchini Muffin is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have zucchini muffin using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Muffin:
- Prepare 100 g White Flour
- Prepare 50 g Whole Wheat Flour
- Make ready 3 g Cinnamon
- Take 5 g Baking Powder
- Make ready 75 g Vegetable Oil
- Take 50 g Yogurt
- Take 60 g Brown Sugar
- Get 1 Egg
- Get Zucchini (about 1 zucchini) 150g
These Zucchini Muffins are loaded with zucchini and apple and are a perfect muffin for baby-led weaning, for popping in the lunchbox or for enjoying as a mid-day snack. You'll fall in love with these healthy chocolate zucchini muffins that taste like a slice of chocolate cake! Perfectly moist, naturally sweetened and perfect for kids and adults! This Paleo Pumpkin Zucchini Muffins Recipe is a healthy breakfast that's easy to make!
Instructions to make Zucchini Muffin:
- Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Sift the white flour, whole wheat flour, cinnamon and baking powder into a medium bowl.
- Mince the zucchini with a kitchen mixer and set aside until use.
- Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.
- Add the minced zucchini and whisk well.
- Add the flour mixture to the wet mixture and use a rubber spatula to mix well.
- Divide the batter evenly among the lined cups.
- Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.
These muffins are gluten-free, dairy-free and can easily be made into healthy pumpkin zucchini bread! These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! Remember the debate about which you would eat first, the top or the bottom of a muffin? Pumpkin zucchini muffins recipe is easy and the perfect Fall breakfast for sure. You will love these yummy zucchini muffins.
So that is going to wrap it up with this exceptional food zucchini muffin recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
