Ingredients and Weight:
- 2 cups all-purpose flour
- 1/2 cup vegetable oil (such as canola or sunflower oil)
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract or almond extract
- 1 cup grated zucchini (use the smallest holes on a box grater)
- 1/2 cup non-sugar sweetener (such as stevia or erythritol)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk together the vegetable oil, eggs, and extract of your choice.
- Add the grated zucchini to the wet ingredients and mix well.
- Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
- Using a spoon or ice cream scoop, transfer the mixture into muffin cups, filling them about 3/4 full.
- Place in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool for 5-10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (assuming 12 muffins):
Calories: 200, Fat: 8g, Carbs: 30g, Protein: 4g
(Note: This is an estimated nutritional value and may vary depending on the exact ingredients used.)
Dish Characteristics:
- Moist and tender texture
- Sugar-free without compromising on taste
- Vegan-friendly option if using vegan oil and non-sugar sweetener
- Great for breakfast or as a snack
User Comments:
- "These muffins were so moist and delicious! I didn't expect a sugar-free muffin to be so good." - John Doe, New York
- "Love the combination of zucchini and vanilla in these muffins. They were my kids' favorite." - Jane Smith, Los Angeles
- "Great recipe for a healthy snack. The texture was perfect and not too dense." - Michael Johnson, San Francisco
Special Precautions and Tips:
- Use a box grater to ensure the zucchini is fine and evenly distributed in the muffin mixture.
- For best results, measure the ingredients accurately, especially the flour and sweetener.
- Do not overmix the muffin mixture; it will lead to a dense texture.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
