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Zucchini Muffins

This healthy recipe comes from NDSU Extension Service.


•    1 c. all-purpose flour
•    1 c. whole-wheat flour
•    2 tsp. baking powder
•    1 tsp. cinnamon
•    1/2 tsp. salt
•    3/4 c. skim milk
•    1/2 c. brown sugar
•    1/4 c. vegetable oil
•    2 large egg whites, lightly beaten
•    1 c. shredded zucchini


•    Heat oven to 375 F. Combine both flours, baking powder, cinnamon and salt in a large bowl. Whisk milk, sugar, oil and egg whites in a bowl until blended. Stir in zucchini. Stir milk mixture into dry ingredients until moistened. Spoon into muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.

Makes 1 dozen muffins or 12 servings.

Per Serving: about 160 calories, 5 grams (g) of fat, 25 g carbohydrate, and 2 g of fiber.

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