Zucchini Bread Muffins

Zucchini Bread Muffins are a perfect answer to all of the zucchini taking over gardens and farmers markets in the summer. I've added maple candied pecans and chocolate chips for extra amazing flavor. These little cuties are also handheld for an easy breakfast on the go!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 423kcal

Author: Ruth Truett

Equipment

Ingredients

2 tablespoon maple syrup
1 cup pecans, chopped
2-3 teaspoon flaky sea salt
½ cup butter, softened
1 cup brown sugar
2 teaspoon vanilla
2 eggs
2 cups zucchini, grated don't squeeze out any of the moisture
¼ cup avocado oil
2 cups all-purpose flour
2 teaspoon cinnamon
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup semi-sweet chocolate chips
turbinado sugar, for topping

Instructions

Add pecan pieces and maple syrup to a cast iron skillet over medium high heat. Cook for a few minutes, stirring often, until maple syrup thickens and becomes very sticky. Transfer the pecans to a plate or cutting board and sprinkle with a little flaky sea salt. Set them aside.
Cream the butter and sugar together in bowl. Add the eggs, one at a time and thoroughly combine. Mix in the vanilla, grated zucchini, and avocado oil until combined.
Add all of the dry ingredients to a separate bowl, whisk to combine.
Slowly fold in the dry ingredients to the wet ingredients. Fold in the candied pecans and chocolate chips until just combined. Don't overmix.
Using an ice cream scoop, fill a lined muffin tin with the batter. Sprinkle the unbaked cupcakes with a little turbinado sugar. Bake in a preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.
Remove from the oven. If you can, let the muffins cool slightly. Slather with butter and enjoy!

Nutrition

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