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recipe image Zucchini Muffins

Zucchini Muffins

Zucchini Muffins

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  • Prep time15 min
  • Cooking time20 min
  • PortionsPortions 18

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup Country Crock® Spread
  • 3/4 cup sugar
  • 2 eggs
  • 1 container (6 oz.) nonfat vanilla yogurt
  • 2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside.
  2. In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside.
  3. In large bowl, with electric mixer, beat Country Crock® Spread with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until combined. Evenly pour into prepared muffin pan.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar.

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