Moistest Sugar Free Zucchini Muffins Ever Food

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI NUT MUFFINS

Zucchini Nut Muffins image

This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Provided by clw721

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped

Steps:

Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake at 325°F for 20 minutes.

BEST EVER ZUCCHINI MUFFINS

Best Ever Zucchini Muffins image

I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!

Provided by personiussarah

Categories Breads

Time 40m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 14

Ingredients

4 cups flour (I used spelt flour from Whole Foods, but you could use all-purpose or wheat flour )
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 teaspoons cinnamon
2 eggs
2 tablespoons flax seeds
6 tablespoons water
2 cups sugar (I used demira or raw sugar)
3/4 cup oil
3/4 cup applesauce (no sugar added )
3 cups zucchini, grated
1 1/2 cups raisins
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
Mix first 5 ingrediants ( flour - cinnemon ).
In a seperate bowl, mix remaining ingrediants.
Add the flour mixture and stir just until combined.
Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy! :).

Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Moistest Sugar-Free Zucchini Muffins Ever image

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

Provided by rplouse29

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 14

Ingredients

cooking spray
1 ripe banana, mashed
¼ cup unsalted butter, melted
1 egg
1 tablespoon coconut oil, melted
2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash salt
¼ cup milk
2 tablespoons brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g

LOW-FAT SUGAR-FREE ZUCCHINI BREAD/MUFFINS

Low-Fat Sugar-Free Zucchini Bread/Muffins image

Make and share this Low-Fat Sugar-Free Zucchini Bread/Muffins recipe from Food.com.

Provided by Karen Anne Newton RN

Categories Quick Breads

Time 25m

Yield 24 cupcakes

Number Of Ingredients 12

Ingredients

2 cups Equal sugar substitute or 2 cups Splenda granular
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
1/2 cup chopped walnuts
3 eggs
2 cups finely grated zucchini
1/4 cup oil
3/4 cup applesauce
1 tablespoon pure vanilla extract

Steps:

Mix dry ingredients in large bowl.
Then mix other ingredients in smaller bowl.
Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
Spoon into cupcake liners in pan.
Bake about 15-18 minutes at 400°F degrees.
(Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).

Nutrition Facts : Calories 163.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 23.2, Sodium 92.8, Carbohydrate 27, Fiber 1, Sugar 11.8, Protein 3.2

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