Recipe Details
Ingredients
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1 ½cupsall-purpose flour
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½cupwhite sugar
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¼cupbrown sugar
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1teaspoonbaking soda
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1teaspoonground cinnamon
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½teaspoonsalt
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½cupolive oil
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¼cupmilk
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1largeegg
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1 ½teaspoonsvanilla extract
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1cupshredded zucchini
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½cupfresh blueberries
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½cupchopped pecans
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
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Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
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Whisk together olive oil, milk, egg, and vanilla in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold in zucchini, blueberries, and pecans until incorporated. Spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories227 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
9% |
| Cholesterol 16mg |
5% |
| Sodium 212mg |
9% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 1g |
4% |
| Total Sugars 13g |
|
| Protein 3g |
6% |
| Vitamin C 2mg |
3% |
| Calcium 20mg |
2% |
| Iron 1mg |
6% |
| Potassium 86mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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