By Rizzigan
Loaded Zucchini Bread Muffins
7 steps
Prep:25minCook:20min
Updated at: Thu, 17 Aug 2023 05:07:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories260.7 kcal (13%)
Total Fat14.9 g (21%)
Carbs29.6 g (11%)
Sugars16.4 g (18%)
Protein4.3 g (9%)
Sodium195.3 mg (10%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
370 gramszucchini
grated
2eggs
large
160mlavocado oil
95 gramsdark brown sugar
100 gramsgranulated sugar
1 ¼ tspground cinnamon
⅛ tspground nutmeg
¾ tspbaking soda
½ tspbaking powder
260 gramsall-purpose flour
60 gramspeanut butter chips
60 gramssemi-sweet chocolate chips
112 gramswalnuts
halved, crushed
50 gramsraisins
1 tspvanilla extract
1 tspsalt
Instructions
Step 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (I use cupcake liners, makes it easier to transport later.)
Step 2
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.
Step 3
Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined.
Step 4
Add flour and mix until just combined.
Step 5
Add-in peanutbutter chips, semi-sweet chocolate chips, walnut halves and raisins. Mix until just evenly distributed.
Step 6
Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
Step 7
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
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