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Zucchini Walnut Muffins
Prep Time:
20
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
12
muffins
Author:
Nick Evans
A great way to use extra zucchini is to throw it in a delicious muffin. Walnuts and flax seed add some great texture to these.
Equipment
1
Muffin Pan
Ingredients
2 ½
Cups
all-purpose flour
½
Cup
ground flax seed
1
Cup
unsalted butter
,
melted
1 ¼
Cup
brown sugar
2
large eggs
2
Teaspoons
vanilla
2
Teaspoons
baking soda
½
Teaspoon
salt
2
Teaspoons
cinnamon
1
Teaspoon
nutmeg
1
Cup
Walnuts
2
small zucchini
,
grated
Instructions
Melt butter and add to a bowl along with brown sugar, salt, cinnamon, vanilla, and nutmeg. Stir until combined well.
Add flour, baking soda and flax to the batter and stir until mixed well. Try not to over-mix the batter though.
Fold in shredded zucchini and walnuts.
Butter (or spray with nonstick spray) muffin tins.
Fill tins to the top with batter.
Bake muffins at 350 degrees for 25-30 minutes until they are lightly browned and a tester comes out clean.
Let cool for a few minutes before serving.
Notes
Substitution: If you leave out the ground flax, add an extra 3 tablespoons of flour.
Nutrition
Serving:
1
muffin
|
Calories:
437
kcal
|
Carbohydrates:
47
g
|
Protein:
7
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
304
mg
|
Potassium:
258
mg
|
Fiber:
4
g
|
Sugar:
24
g
|
Vitamin A:
581
IU
|
Vitamin C:
6
mg
|
Calcium:
67
mg
|
Iron:
2
mg