Week 18: Zucchini Muffins
After I made zucchini bread at the start of my blog, I wanted to make it in the form of muffins.
Muffins are great because they can be eaten for breakfast or an afternoon snack. There is nothing better than a warm, fresh batch of these zucchini treats!
You can make them with add-ins or toppings. My favorites are chocolate chips or serve the muffins with a peanut butter drizzle.
These are easy to make and don't require much work. I warn you, each batch gets devoured so quickly!
RECIPES:
INGREDIENTS:
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/4 cup oil
1 cup zucchini, shredded
STEPS:
Preheat your oven to 350 degrees F, and line a cupcake pan with muffin liners.
In a large bowl, combine all your ingredients. With a cookie scoop, divide the batter into your six muffin liners.
Bake for 25 minutes and serve.
Enjoy!
- The Bored Baker 👩🏽🍳