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    You are in: Home / Recipes / Whole Wheat Zucchini Muffins Recipe
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    Whole Wheat Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    tiffaniwin's Note:

    Great Breakfast or snack!

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    Ingredients:

    Serves: 14

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
    2. 2
      2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
    3. 3
      Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

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    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Zucchini Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 269.4
     
    Calories from Fat 106
    39%
    Total Fat 11.8 g
    18%
    Saturated Fat 9.3 g
    46%
    Cholesterol 26.5 mg
    8%
    Sodium 209.2 mg
    8%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 3.2 g
    12%
    Sugars 19.9 g
    79%
    Protein 4.6 g
    9%

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