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Olive Oil Zucchini Muffins

These super-soft zucchini muffins are make with heart-healthy olive oil, and just enough brown sugar to taste delectable, without being overpoweringly sweet.
Prep Time10 minutes
Cook Time22 minutes
Course: Breakfast
Servings: 12
Calories: 204kcal
Author: Anna Chesley

Equipment

  • stand mixer or mixing bowl
  • muffin tin

Ingredients

  • 2 eggs
  • ½ cup olive oil
  • 1 cup shredded zucchini
  • ½ cup brown sugar
  • 2 cups einkorn flour, or all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 teaspoon baking powder

Instructions

  • Prehead oven to 325° F. Thoroughly grease muffin tin. (This recipe makes 12 standard sized muffins, or 6 jumbo muffins)
  • Dump ALL ingredients into a stand mixer, in the order listed. Mix on low speed until throroughly mixed.
    To mix by hand:
    Add wet ingredients to a large mixing bowl, and beat well. Add dry ingredients to a small mixing bowl, and stir until well blended. Add dry mixture to wet mixture, and stir until well mixed.
  • Spoon batter into muffin tins.
  • Bake for 22-25 minutes, or until centers are just set and edges are becoming golden brown. (30-35 minutes for jumbo sized muffins)
  • Let cool slightly, and serve.

Nutrition

Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg