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

Course Breads, Breakfast, Brunch

Cuisine American

Keyword muffins, moist muffins, lemon zucchini muffins, orange muffins

Prep Time 20

Cook Time 20

Servings muffins

Calories 191kcal

Author Tiffany bendayan

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees F
Line the muffin tin with paper
In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
In another bowl, mix the oil, orange zest, orange juice and eggs
Slowly incorporate the wet ingredients into the dry. Do not overmix
Add the chopped pecans and the zucchini. Combine with the spatula
Fill the muffin tins 3/4 full
Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
Cool in a wire rack and enjoy

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

Nutrition