Zucchini Muffins
These Zucchini Muffins are moist, healthy, and make the perfect snack or breakfast treat!
Foto: Spend With Pennies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ⅓ cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ½ cup chopped walnuts (optional)
- ¼ cup mini chocolate chips (optional)
Steps
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Preheat the oven to 350°F. Line muffin wells with paper liners or spray with cooking spray.
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Shred the zucchini using the larger side of a box grater.
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Combine flour, cinnamon, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
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In a separate bowl, combine sugar, egg, oil, milk, and vanilla.
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Fold the wet mixture into the dry mixture just until combined (do not over-mix). Fold in walnuts and chocolate chips. Fold in zucchini.
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Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.
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Remove from the pan and cool on a wire rack.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 1 cup | - | - |
| cinnamon | 1 teaspoon | - | - |
| baking soda | 0.75 teaspoon | Rp 8.000/100g | Rp 300 |
| salt | 0.5 teaspoon | - | - |
| granulated sugar | 0.5 cup | - | - |
| large egg | 1 | - | - |
| vegetable oil | 0.333 cup | - | - |
| milk | 3 tablespoons | - | - |
| vanilla extract | 1 teaspoon | - | - |
| shredded zucchini | 1 cup | - | - |
| chopped walnuts | 0.5 cup | - | - |
| mini chocolate chips | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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