Description
These Zucchini Bread Muffins are a delightful twist on traditional zucchini bread. Moist and flavorful, with a hint of lemon zest and crunchy walnuts, these muffins are perfect for breakfast or a snack.
Ingredients
Units
Scale
- 1/2 cup olive oil
- 1/2 cup honey
- 1/3 cup Greek yogurt
- 2 large eggs
- 2 teaspoon lemon zest
- 2 cups zucchini, shredded (about one large zucchini)
- 1/2 cup chopped walnuts
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients:
Dry Ingredients:
Instructions
- Preheat Oven: Preheat oven to 350°F. Line 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.
- Add Dry Ingredients: Gently fold in flour, salt, nutmeg, baking powder, and baking soda until just combined.
- Fill Muffin Tins: Scoop batter into muffin tins, leaving space at the top.
- Bake: Bake for 20–25 minutes until a toothpick comes out clean. Cool for 15 minutes before serving.
Notes
- Storage: 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
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg
