Zucchini Muffins

Zucchini Muffins (2)

These muffins are literally bursting with zucchini, so you can feel good about packing one for a school snack, or handing one over after a day back at school!


  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 Ener-G eggs
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  1. In a bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
  2. In a second bowl, whisk together the Ener-G eggs, oil, sugar, and vanilla. Add the zucchini, stirring to combine.
  3. Add the dry ingredients to the wet ingredients, stirring just until combined. Divide the batter evenly among 12 muffin cups coated with oil.
  4. Bake at 375 degrees F for 22 minutes. Cool on a wire rack before serving.

Zucchini Muffins (1)

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