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What You'll Need for Zucchini Muffins?

Zucchini Muffins

Amy
These zucchini muffins are a delightful way to sneak in some veggies while indulging in a sweet treat. Ready in just over 30 minutes, they’re a quick and satisfying bake that will fill your kitchen with irresistible aromas.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings 12

Ingredients
  

  • ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • ½ cup + 2 tablespoons almond flour, spooned and leveled
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ½ cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil or neutral oil, plus more for the pan
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, no need to squeeze out excess water
  • ½ cup chopped walnuts

Instructions
 

  • Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
  • In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts.
  • Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
  • Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.
  • Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Keyword baking, gluten-free, healthy snacks, muffins, zucchini
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