Jacqueline's Zucchini Muffins

60 mins (prep 30, cooking 30)
14 ingredients
18 servings
These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well.

Categories:  <-60-mins , quick-breads , muffins , breakfast , breads , carrots , brunch , squash , vegetable , time-to-make ,
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Serving Size (163.08 g)
Servings 18
Amount per Serving
Calories 524.44 Calories from Fat 233.73
% Daily Value *
Total Fat 25.97g 719.06%
Saturated Fat 2.81g 252.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 330.54mg 247.9%
Total Carbohydrate 70.6g 423.61%
Dietary Fiber 3.93 g 282.75%
Sugars 43.23 g %
Protein 6.06g 218.28%
Vitamin A 10253.5IU% Vitamin C 3.88mg%
Calcium 77.45mg% Iron 2.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cloves