Zucchini Bread Muffins

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

24

Total Time

45mins

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-image
    Ingredients

  • All purpose flour icon
    All purpose flour390 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Baking powder icon
    Baking powder½ teaspoon
  • Salt icon
    Salt1 teaspoon
  • Pecan pieces icon
    Pecan pieces130 gtoasted
  • Egg icon
    Egg3
  • Plain yogurt icon
    Plain yogurt120 g
  • Sunflower oil icon
    Sunflower oil120 ml
  • Light brown sugar icon
    Light brown sugar340 g
  • Ground cinnamon icon
    Ground cinnamon5 g
  • Nutmeg icon
    Nutmeg1 pinchfreshly ground
  • Zucchini icon
    Zucchini450 gshredded
  • Orange zest icon
    Orange zest5 g
  • Orange juice icon
    Orange juice12 g
    Method

  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean muffin pans with paper muffin cups
  • 3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
  • 4. Mix in pecan pieces to the dry ingredients and set aside
  • 5. Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
  • 6. Whisk together until combined
  • 7. Add light brown sugar, ground cinnamon, nutmeg, zucchini, orange zest and orange juice to egg-yogurt mixture
  • 8. Fold together until combined
  • 9. Add dry ingredients
  • 10. Mix until well combined
  • 11. Spoon batter into 2 muffin pans
  • 12. Bake until skewer tests clean - 20 min, 175°C
  • 13. Let cool

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