Zucchini Bread Muffins
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- Total Time
- 45mins
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- Serves
- 24
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- Calories
- 205
Sweet cinnamon and nut muffins filled with grated zucchini for a lovely moist texture. Delicious split open and spread with a bit of cream cheese.
recipe updated Nov 17, 2021
Ingredients
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- All purpose flour
- 390 g
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- Baking soda
- 1 teaspoon
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- Baking powder
- ½ teaspoon
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- Salt
- 1 teaspoon
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- Pecan pieces
- 130 g
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- Egg
- 3
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- Plain yogurt
- 115 g
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- Sunflower oil
- 120 ml
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- Light brown sugar
- 340 g
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- Ground cinnamon
- 5 g
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- Nutmeg
- 1 pinch
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- Zucchini
- 450 g
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- Orange zest
- 5 g
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- Orange juice
- 12 g
Tools
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Spatula
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Oven
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Whisk
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Muffin pan - 12-hole
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Large mixing bowl
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Step preview
- Pre-heat oven - 175°C
- Line 2 clean muffin pans with paper muffin cups
- Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
- Mix in pecan pieces to the dry ingredients and set aside
- Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
- Whisk together until combined
- Add light brown sugar, ground cinnamon, nutmeg, zucchini, orange zest and orange juice to egg-yogurt mixture
- Fold together until combined
- Add dry ingredients
- Mix until well combined
- Spoon batter into 2 muffin pans
- Bake until skewer tests clean - 20 min, 175°C
- Let cool