Golden Zucchini Bread Muffins

Golden Zucchini Bread Muffins


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Zucchini muffins are the perfect breakfast item or a wonderful on-the-go snack. Smearing a little butter on these muffins fresh from the oven makes these sweet treats divine.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

20 servings


  • 1/2 C. sugar
  • 2 T. canola oil
  • 1/2 tsp. salt
  • 1 large egg
  • 1 C. grated zucchini
  • 1 C. grated carrots
  • 1/4 C. chopped pecans, toasted
  • 1 C. white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

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Preheat oven to 375˚F.
Line a standard muffin pan with paper liners or spray with non-stick cooking oil.
In a large bowl, whisk together the sugar, oil, salt, and egg.
Add zucchini, carrots, and pecans.
In a separate bowl, whisk together dry ingredients in a separate bowl.
Slowly add dry ingredients to wet ingredients, stirring until just combined.
Pour the batter evenly into the prepared muffin pan.
Let the muffins rest for 10 minutes before placing them into the oven.
Bake the muffins 18 to 25 minutes until the edges are lightly browned. A toothpick inserted into the center of a muffin should come out clean.
Cool muffins in the pan for 10 minutes. Transfer to a rack. Cool completely.

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