Zucchini Bread Muffins

by

Fresco

Posted 5 April 2022 (Last updated 5 April 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 yogurt115 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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