Best Zucchini Muffins with Pecans
Dense, delicious zucchini muffins made with chopped pecans, grated zucchini, cinnamon, sour cream, and brown sugar.
Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar For a less sweet muffin, you can get away with only using half a cup.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 cups grated zucchini ~ 2 small zucchinis, drained
- 1 cup roughly chopped pecans
- 2 large beaten eggs
- 1/2 cup vegetable oil substitution: melted butter
- 1 cup sour cream substitution: plain greek yogurt
- 2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
- Wash and grate two small zucchinis.
- Remove excess water using a dry clean tea towel. Place the grated zucchini in the center of a towel, fold the towel in half over the zucchini and wring out the excess water.
- Add the zucchini to the flour mixture and toss to ensure the zucchini is well coated.
- Stir in the chopped pecans.
- In a medium mixing bowl, beat eggs.
- Whisk in oil, sour cream and vanilla until smooth and well combined.
- Fold the egg mixture into the flour mixture. Stir until well combined (the batter will seem thick, but not to worry, these muffins will turn out super moist).
- Spoon into parchment-lined muffin tins and bake at 400 for 20-25 minutes — until golden and a fork comes out clean.
Notes
Depending on the size of your scoops, you'll get between 12-14 muffins.