From Chatelaine
The savory seasonal fruit helps balance out the sweetness in the bread batter.
Prep 15 min
Total 40 min
Serves 12
Ingredients
- 2 large zucchini, grated (3 1/2 cups)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp salt
- 2 eggs
- 1/2 cup olive or vegetable oil
- 1/2 cup plain yogurt
- 1 cup granulated sugar
Instructions
- PREHEAT oven to 350F. Spray a 12-cup muffin pan with oil or line with paper liners.
- PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
- WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
- BAKE until a tester inserted in centre comes out clean, 25 to 30 min. Let cool in pan for 10 min. Transfer muffins to a rack and let cool completely.
Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in your zucchini muffins.
Nutrition
- Calories 246
- Protein 5 g
- Carbohydrates 34 g
- Fat 11 g
- Fibre 1 g
- Sodium 368 mg
- Good source of folate
