Zucchini Muffins(From The Parsonage Kitchen)
Moist and flavorful zucchini muffins with nuts and vanilla, perfect for breakfast or snacks. A crowd-pleasing treat that combines wholesome ingredients with sweet, nutty goodness.
Ingredients
Instructions
- Gently mix together the beaten eggs, oil, and brown sugar.
- Combine the flour, salt, and baking soda in a separate bowl.
- Stir gently the egg mixture, flour mixture, grated zucchini, vanilla, and nuts until just combined.
- Spoon the batter into well-greased muffin pans or cupcake liners.
- Bake at 350°F (175°C) for about 20 minutes.
- Do not overbake the muffins.
- Remove from pans and allow to cool.
Tips & Substitutions
For a lighter texture, consider substituting half the oil with unsweetened applesauce. If you want to reduce sugar, use 1 1/2 cups of brown sugar instead of 2 cups. Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins. Adding spices like cinnamon or nutmeg can also enhance the flavor, similar to those found in traditional American recipes.
Serving Suggestions
These zucchini muffins are perfect for breakfast or as a snack. They pair beautifully with a cup of coffee or tea. Consider serving them with cream cheese or butter spread on top for added richness. They also make a great addition to brunch alongside dishes like Company Corn Pudding or Hot Brownies With Brandy-Ice Cream Sauce.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Muffins(From The Parsonage Kitchen) contains roughly 244 calories, with 1g protein, 38g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 559mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, you can substitute grated carrots or even mashed bananas for a different flavor profile. Keep in mind that the moisture content may vary, so adjust the amount of flour accordingly.
How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour for added fiber. Reducing the amount of sugar or using honey or maple syrup as a natural sweetener are also great alternatives to make them healthier.
What type of nuts work best in these muffins?
Chopped walnuts or pecans are classic choices, but you can also use almonds or even chocolate chips for a sweeter twist. Just ensure that the nuts are chopped finely for even distribution throughout the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).