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–+ servings
What You'll Need for Zucchini Muffins?
Amy

Zucchini Muffins

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 Method

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

Method
 

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