By The recipe Sunday was one-bowl zucchini muffins from the last of the summer zucchini. Grated zucchini squeezed dry, mixed with oil, eggs, brown sugar, vanilla, flour, baking soda, cinnamon, walnuts. All in one bowl. Two dozen muffins.
The recipe is below.
One Bowl Zucchini Muffins
Prep Time: 10 min | Cook Time: 22 min | Total Time: 32 min | Servings: 12 muffins
Ingredients
- 1 cup finely grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Instructions
- Preheat oven. Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease lightly with cooking spray.
- Prep the zucchini. Grate the zucchini on the fine side of a box grater. Wrap in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible. Set aside.
- Mix wet ingredients. In a large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until combined.
- Add dry ingredients. Add the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt directly to the same bowl. Stir until just combined — do not overmix.
- Fold in zucchini. Gently fold the squeezed zucchini into the batter until evenly distributed.
- Fill and bake. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool before serving. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. For babies, allow to cool completely and cut into small pieces appropriate for age and stage.
Nutrition (per serving)
Calories: 158 | Protein: 3g | Fat: 7g | Carbs: 22g | Fiber: 1g | Sodium: 148mg