Zucchini Bread Muffins
These simple to make healthy zucchini bread muffins are a delicious treat the whole family will love. Perfectly fluffy and quick to make in one bowl.
Servings 12 muffins
- ½ cup olive oil
- ½ cup honey
- ⅓ cup plain yogurt
- 2 large eggs
- 2 teaspoon lemon zest
- 2 cups shredded zucchini about one large zucchini
- ½ cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Preheat oven to 350°F. Prepare a standard muffin pan with liners.
In a large bowl, whisk together olive oil, honey and yogurt. Add eggs and lemon zests, whisking until smooth. Stir in shredded zucchini and chopped walnuts.
Gently fold in flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated – a few lumps are ok. Do not over mix.
Scoop batter into prepared muffin tins. They can be filled to about ½” from top.
Bake for 20-25 minutes, until a toothpick inserted in one of the center muffins comes out clean or with just a couple small crumbs. Allow to cool in pan for at least 15 minutes before serving.
Storage: Store leftover muffins in an airtight container in the fridge for up to 5 days.
Freezing Instructions: It's best to freeze them solid on a baking sheet before transferring them to a freezer bag or safe container. They will keep well for up to 3 months.
The muffins can be thawed at room temperature or you can microwave the frozen muffins in 20 second increments until they are warmed through.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. The nutrition label is for 1 muffin.
Calories: 240kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg