Zucchini and Walnut Muffins
I needed to make an after-school snack, and after looking through the refrigerator, I decided to make this easy recipe for zucchini and walnut muffins so I could use up the last bit of zucchini I had. This easy zucchini muffin recipe was a fun and easy project to do with my son, and he loved mixing all the ingredients. These zucchini nut muffins turned out moist and delicious–the perfect after-school snack. Both of my kids devoured theirs and asked for seconds. They also made terrific breakfast muffins the following morning.
Zucchini and Walnut Muffins
Ingredients:Â
- 3 cups of flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp pumpkin pie spice
- ½ cup of brown sugar
- ¼ cup of white sugar
- 2 eggs
- ¼ cup vegetable oil (melted butter or coconut oil also works)
- ¾ cup milk
- 1 tsp vanilla
- 1½ cups zucchini, grated
- 1 cup walnuts, chopped
How to Make Zucchini and Walnut Muffins:
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
Combine the flour, baking powder, cinnamon, salt, and pumpkin pie spice in a small bowl.
In a separate bowl, combine the sugars, eggs, oil, milk, and vanilla.
Slowly combine the dry ingredients with the wet ingredients.
Once the mixture is well combined, fold in the grated zucchini and chopped walnuts.
Spoon the mixture into the prepared muffin tray.
Place in the oven and bake for 18-20 minutes, or until a tester inserted into the center of the muffins comes out clean.
Let cool on a wire cooling rack for 10 minutes.
Serve plain or slathered with butter. Enjoy.
Equipment
Ingredients
- 3 cups of flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp pumpkin pie spice
- ½ cup of brown sugar
- ¼ cup of white sugar
- 2 eggs
- ¼ cup vegetable oil melted butter or coconut oil also works
- ¾ cup milk
- 1 tsp vanilla
- 1½ cups zucchini grated
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
- Combine the flour, baking powder, cinnamon, salt, and pumpkin pie spice in a small bowl.
- In a separate bowl, combine the sugars, eggs, oil, milk, and vanilla.
- Slowly combine the dry ingredients with the wet ingredients.
- Once the mixture is well combined, fold in the grated zucchini and chopped walnuts.
- Spoon the mixture into the prepared muffin tray.
- Place in the oven and bake for 18-20 minutes, or until a tester inserted into the center of the muffins comes out clean.
- Let cool on a wire cooling rack for 10 minutes.
- Serve plain or slathered with butter. Enjoy.
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