Moist Orange Zucchini Muffins
Made with the juice and zest, these Moist Orange Zucchini Muffins have hints of spice to take their flavor to another level. Perfect for breakfast
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- 1/2 teaspoon Nutmeg
- 3 Large Vital Farms Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Elmhurst Milked Nut
- 2 teaspoons Orange Zest
- 1/4 cup Orange Juice
- 1 1/2 cups Shredded Zucchini Drained
- 1/2 cup Pecans chopped
Instructions
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Preheat oven to 350 degrees F
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Line the muffin tin with paper
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In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
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In another bowl, mix the oil, orange zest, orange juice and eggs
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Slowly incorporate the wet ingredients into the dry. Do not overmix
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Add the chopped pecans and the zucchini. Combine with the spatula
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Fill the muffin tins 3/4 full
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Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
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Cool in a wire rack and enjoy
Recipe Notes
-You may use any type of milk for this recipe.
-2 medium zucchinis will yield approximately 1 1/2 cups after draining
-You may make the batter in advance and bake off when needed
- Muffins can be frozen up to 3 months. Leave in room temp to thaw