Whole Wheat Zucchini Muffins

These whole wheat zucchini muffins are moist and delicious. They are flavored with cinnamon, and get an amazing outer crust when baked. Make them for a snack or a quick grab and go breakfast.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 265kcal

Author: Jessica and Merissa

Equipment

Ingredients

1 cup (128 grams) Whole white wheat flour or whole wheat pastry flour
¼ teaspoon Baking Soda
¼ teaspoon Salt
⅛ teaspoon Baking powder
1 teaspoon Cinnamon
¼ cup + 2 tablespoons Avocado oil or oil of choice
¼ cup (52 grams) Packed brown sugar
¼ cup (52 grams) Cane sugar
1 large Egg
½ teaspoon Vanilla extract
1 cup Packed shredded zucchini 1 medium zucchini

Instructions

Preheat oven to 400° F
In a small mixing bowl stir the dry ingredients together.
1 cup (128 grams) Whole white wheat flour, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, ⅛ teaspoon Baking powder, 1 teaspoon Cinnamon
In a large mixing bowl whisk together the oil, sugars, eggs and vanilla extract. Then using a rubber spatula fold the zucchini in.
¼ cup + 2 tablespoons Avocado oil, ¼ cup (52 grams) Packed brown sugar, ¼ cup (52 grams) Cane sugar, 1 large Egg, ½ teaspoon Vanilla extract, 1 cup Packed shredded zucchini
Add the dry ingredients to the wet ingredients and fold/gently stir until combined and no pockets of flour remain.
Divide the batter between 6 greased standard size muffin cups (they will be quite full). Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for a couple minutes. Then remove them from the pan and place on a wire rack to cool.

Notes

We don’t recommend using paper liners because it prohibits them from forming that glorious crust around the outsides. If that’s not a big deal to you then go for it.

If you’re using fresh milled soft white wheat you will need 1¼ cups (150 grams) of flour.

Nutrition