Zucchini Bread Muffins

by

Drop

POSTED April 30, 2020 (LAST UPDATED July 8, 2021)

Serves

24

Total Time

45mins

Calories

205

Sweet cinnamon and nut muffins filled with grated zucchini for a lovely moist texture. Delicious split open and spread with a bit of cream cheese.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    3 cups (about 389 g)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 5 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Pecan pieces icon
    Pecan pieces

    130 g (about 1 cup)toasted

  • Egg icon
    Egg

    3 (about 150 g)

  • Plain yogurt icon
    Plain yogurt

    ½ cup (about 120 g)

  • Sunflower oil icon
    Sunflower oil

    ½ cup (about 120 ml)

  • Light brown sugar icon
    Light brown sugar

    1 ¾ cups (about 340 g)

  • Ground cinnamon icon
    Ground cinnamon

    5 g (about 1 ⅞ teaspoons)

  • Nutmeg icon
    Nutmeg

    1 pinchfreshly ground

  • Zucchini icon
    Zucchini

    450 g (about 2 ⅓)shredded

  • Orange zest icon
    Orange zest

    5 g (about ¼)

  • Orange juice icon
    Orange juice

    12 g (about 2 ⅛ teaspoons)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean muffin pans with paper muffin cups
  • 3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
  • 4. Mix in pecan pieces to the dry ingredients and set aside
  • 5. Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
  • 6. Whisk together until combined
  • 7. Add light brown sugar, ground cinnamon, nutmeg, zucchini, orange zest and orange juice to egg-yogurt mixture
  • 8. Fold together until combined
  • 9. Add dry ingredients
  • 10. Mix until well combined
  • 11. Spoon batter into 2 muffin pans
  • 12. Bake until skewer tests clean - 20 min, 175°C
  • 13. Let cool

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