Got it. Keep an eye on your inbox!
Something went wrong. try again or emaIl me.
Breads & Donuts

Sugar Coated Zucchini Muffins

BY
Sarah Biegel
TOTAL TIME:
35 mins
YIELD
24 muffins

Sugar Coated Zucchini Muffins

TOTAL TIME:
35 mins
YIELD:
24 muffins
Ingredients
  • 3 eggs
  • 2 cups sugar
  • 1 large zucchini, shredded (or 2 cups)
  • 1 cup canola oil
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1/2 cup chopped walnuts
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
INSTRUCTIONS
  1. In a bowl, beat eggs until foamy.
  2. Stir in zucchini, oil, sugar and vanilla.
  3. Add flour, walnuts, salt, soda, powder and spices.
  4. Mix together ingredients until just combined.
  5. Bake at 325 for 25-30 mins. Rotate muffin tins halfway through.
  6. Edges of muffins should be lightly golden brown and a toothpick should come out clean.
  7. Let muffins cool.
  8. Lightly coat each muffin in coconut oil or melted butter and gently place in a bowl of sugar, making sure all sides are covered.
* NOTES

Overview

We're getting toward the end of August and I find myself wanting a good zucchini bread, but craving those fall sugar coated apple cider donuts.

So, I blended that together to create these sugar coated zucchini muffins and let me tell you, they are a 10/10.

The zucchini bread offers just a hint of those warm fall spices, while the sugar coating takes you right to the pumpkin patch.

You can absolutely get by making these during the warm, summer months or they fit right in to the fall dessert category.

More from Sarah Biegel
Contact
AdvertiseContact Us
Newsletter