Print

Zucchini Bread Muffins with Walnuts

Zucchini Bread Muffins with Walnuts
Print Recipe

These Zucchini Bread Muffins with Walnuts offer a perfect balance of moistness, crunch, and natural sweetness. Ideal for breakfast, a snack, or a light dessert, they combine tender shredded zucchini and crunchy walnuts in a quick and easy recipe packed with wholesome ingredients.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs (or flax eggs for vegan option)
  • 1/2 cup vegetable oil (or neutral oil for vegan option)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (finely shredded, no need to drain)
  • 1/2 cup chopped walnuts (toasted for extra flavor, optional)

Instructions

  1. Prepare the Zucchini: Wash the zucchini thoroughly and finely shred it. Do not squeeze out the moisture, as it helps keep the muffins moist.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and slightly frothy.
  4. Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently just until combined, avoiding overmixing to keep the muffins tender.
  5. Fold in Zucchini and Walnuts: Gently fold in the grated zucchini and chopped walnuts, ensuring even distribution throughout the batter.
  6. Bake the Muffins: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Spoon the batter into the liners, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Notes

  • Do not overmix the batter to keep muffins tender and fluffy.
  • Finely grate zucchini for better moisture distribution and texture.
  • Use room temperature eggs and oil for smoother batter blending.
  • Start checking muffins a few minutes early to avoid overbaking.
  • Toast walnuts lightly before adding for enhanced flavor.

Nutrition

Keywords: zucchini bread muffins, walnuts, moist muffins, healthy snacks, quick breakfast, gluten free muffin

Find it online: https://elenaglam.com/zucchini-bread-muffins-with-walnuts/