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Zucchini Mini Muffins

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I love these Zucchini Mini Muffins for a quick breakfast with coffee or midday snack with cold milk. They're really moist and delicious!

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Rate this recipe 4.2/5 (10 Votes)

Ingredients

  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2/3 cup zucchini, shredded (about 1 medium zucchini)
  • 3 tablespoons canola oil
  • 2 tablespoons butter, melted
  • 2 tablespoons 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray

Details

Servings 24
Preparation time 10mins
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°F.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk.

Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray.

Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

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