Strawberry Zucchini Muffins: A Healthy Delight You’ll Love!
Delicious and healthy strawberry zucchini muffins that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup chopped strawberries
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini and chopped strawberries.
- In another bowl, mix the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the zucchini and strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For added flavor, consider adding a teaspoon of cinnamon.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute the strawberries with other berries if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg