Avocado Zucchini Muffins

Avocado Zucchini Muffins

Ripe avocado replaces butter for tender, moist muffins studded with fresh zucchini.

Total 35 min Makes 12 muffins Calories 185/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Kosher

Allergens

Eggs, Tree nuts, Wheat

Mashed avocado keeps these muffins soft and rich while shredded zucchini adds moisture without heaviness. A touch of cinnamon and brown sugar rounds out the flavor, making these suited for breakfast, lunchboxes, or an afternoon snack.

Ingredients

  • 1 cup ripe avocado, mashed
  • 1 cup zucchini, shredded and squeezed dry
  • 2/3 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. Shred the zucchini, place it in a clean towel, and squeeze out excess moisture.

  3. In a large bowl, whisk the mashed avocado, brown sugar, eggs, and vanilla extract until smooth and well combined.

  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

  5. Add the dry ingredients to the avocado mixture and stir just until combined, being careful not to overmix.

  6. Fold in the shredded zucchini and chopped walnuts until evenly distributed.

  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.1 (1)

Avocado Zucchini Muffins

Mashed avocado keeps these muffins soft and rich while shredded zucchini adds moisture without heaviness. A touch of cinnamon and brown sugar rounds out the flavor, making these suited for breakfast, lunchboxes, or an afternoon snack.

35 min 12 muffins 185 cal

Ingredients

  • 1 cup ripe avocado, mashed
  • 1 cup zucchini, shredded and squeezed dry
  • 2/3 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped

Method

  1. 1

    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease well.

  2. 2

    Shred the zucchini, place it in a clean towel, and squeeze out excess moisture.

  3. 3

    In a large bowl, whisk the mashed avocado, brown sugar, eggs, and vanilla extract until smooth and well combined.

  4. 4

    In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

  5. 5

    Add the dry ingredients to the avocado mixture and stir just until combined, being careful not to overmix.

  6. 6

    Fold in the shredded zucchini and chopped walnuts until evenly distributed.

  7. 7

    Divide the batter evenly among the muffin cups, filling each about three-quarters full.

  8. 8

    Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. 9

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.