How do you eat zucchini for breakfast? In a muffin of course! If you have extra zucchini lying around (and let’s be honest, we all have that neighbor who showers us from their bounty of zucchini or tomatoes), you must make these Breakfast Zucchini Muffins! They are so delicious and hearty. The combination of flavors of walnuts and zucchini with cinnamon is amazing! It’s nutty and sweet and makes you feel cozy all around. This recipe yields 12 jumbo muffins. If that’s too much feel free to freeze extras and just defrost them in the refrigerator on an as needed basis the night before. Or if you are not a muffin fan, you can easily convert these Breakfast Zucchini Muffins into zucchini bread as well. Just read my notes.
Breakfast Zucchini Muffins
How do you eat zucchini for breakfast? In a muffin of course!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 jumbo muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups sugar
- 3 eggs
- 1 cup melted butter
- 3 tsp vanilla
- 2 cups grated zucchini
- 1 1/2 cups white flour
- 1 1/2 cups wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350F
- Spray muffin pans with cooking spray
- Mix dry ingredients, all except for sugar and set aside.
- Mix wet ingredients with sugar, add dry ingredients, mix until well incorporated.
- Bake at 350F for 18-25 minutes, until toothpick comes out clean.
- Enjoy!
Notes
You can make this in a bread pan, you’ll need two greased loaf pans. Lower the heat to 325F and bake for 1 hour or so, depending on your oven.