Ingredients
12
12 servings
- •1.5 cups all-purpose flour
- •0.5 cup white sugar
- •0.25 cup brown sugar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 cup olive oil
- •0.25 cup milk
- •1 egg
- •1.5 teaspoons vanilla extract
- •1 cup shredded zucchini
- •0.5 cup fresh blueberries
- •0.5 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
- Whisk together olive oil, milk, egg, and vanilla in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold in zucchini, blueberries, and pecans until incorporated. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 227
- Carbohydrate: 26g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
Related Recipes
Blueberry Zucchini Bread
Farm Fresh Zucchini Cranberry Nut Muffins
Chocolate Blueberry Zucchini Bread
Zucchini-Chocolate Chip Muffins
Rice Zucchini Muffins
Chocolate Zucchini Muffins
Moistest Sugar-Free Zucchini Muffins Ever
Lemon Zucchini Muffins
Zucchini Raisin Muffins
Blueberry Muffins I
Super Duper Zucchini Muffins
