Zucchini Orange Muffins

baked zucchini muffins cooling on rack

With the entry of a new year, I know we all resolute to eat healthy, right? After a calorie heavy holiday, it’s time to usher in some good and healthy eats! These Zucchini Orange Muffins are just the ticket that are loaded with zucchini and just a touch of fresh orange.

Zucchini is something I have been eating since I was a kid. I love it! Lately, I’ve been on the “Zoodle” kick and find ways to incorporate this awesome veg as a pasta.

First Rememberd

I remember the first time I had zucchini muffins, it was at a steakhouse as these little beauties were placed in the mini bread basket brought to the table before you steak arrived. Totally fell in love with these. I think I ate them all on the spot!! Oh so good!

Digging Up An Old Favorite

Going through an old cookbook I handmade, I rediscovered one of my favorite recipes for these muffins. Perfect timing as I was craving a healthy muffin.

Zucchini Muffins-Recipe Redo

I decided to revamp the recipe just a little to make it healthier by adding fresh orange zest, replacing some of the oil with applesauce, and adding more spices.

baked zucchini muffin

The orange zest just totally makes this recipe. It brings an amazing flavor profile to this spiced treat and such a brightness to your palate. Your mouth will be so happy eating one of these, or maybe two.

inside muffin cut open
You can see the orange zest and fresh zucchini

Also, I added some cake flour to lighten it up. It’s almost like a cupcake muffin. Win-Win!!!

Check out a few other of my favorites:

Print Recipe
Zucchini Orange Muffins
Delicious muffin loaded with zucchini, orange zest, and spices to make this a healthy indulgence.
baked zucchini muffin
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mufffins
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
mufffins
Ingredients
baked zucchini muffin
Instructions
  1. Prepare muffin pan with liners for 6-7 muffin cups. Preheat oven to 350.
  2. In a bowl, combine the flours, spices, baking soda, salt, and orange zest. Mix well to combine.
  3. In a separate bowl, combine the sugars with the egg till combined. Add the oil, vanilla, and applesauce.
  4. Add the dry ingredients to the bowl of the wet ingredients. Mix till combined.
  5. Place the zucchini in a paper towel and squeeze the excess moisture out. Place this in the batter and fold in.
    zucchini added to muffin batter
  6. Scoop into muffin cups 3/4 full. Bake 18-20 minutes. Remove from oven and allow to cool.
    preparing muffin pan for muffins
Recipe Notes

Recipe can easily be doubled to make a dozen muffins.

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