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  • Writer's pictureDietitianWhitney

Zucchini Muffins


1/2 cup butter, melted

2 large eggs, beaten

3/4 cup sugar

2 tsp vanilla

3 cups grated zucchini

1 3/4 cup all-purpose flour

1 cup milled flaxseed

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp kosher salt

1 cup raisins or dried cranberries

1 cup walnuts, optional


Pre-heat oven to 350 degrees.

Coat muffin pan with cooking spray or liners.

In a large bowl melt butter, beat eggs, and mix in sugar, vanilla and zucchini.

In a seperate bowl, mix together flour, flaxseed, bakings soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Stir dry ingredients into the zucchini mixture, do not overmix!!

Fold in raisins/dried cranberries and/or walnuts if using.

Use spoon to distribute muffin dough among 12 cups, you can fill cups above surface of muffin tin.

Bake at 350 degress for 22-28 minutes, or until the top of the muffins bounce back when you press them

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