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Nutella Swirled Zucchini Muffins

These Nutella Swirled Zucchini Bread Muffins are the perfect early fall brunch recipe that will also make your home smell amazing.

5 from 1 reviews

These Nutella Swirled Zucchini Muffins are the perfect early fall brunch recipe that will also make your home smell amazing.

Scale

Ingredients

Instructions

  1. First, preheat your oven to 325 degrees Fahrenheit & line your muffin pan with cupcake liners
  2. Mix the 3 eggs, 2 cups of sugar, 3 teaspoons vanilla, & 1 cup of sour cream in a large bowl.
  3. Then add the 2 cups of grated zucchini, 3 cups all-purpose flour,  1 teaspoon salt, 3 teaspoons cinnamon, & 1 & 1/2 teaspoons baking soda. Mix until combined.
  4. Fill each muffin tin 3/4 full with zucchini bread batter & swirl in about 1/2 tablespoon Nutella into each muffin top.
  5. Bake your Nutella Swirled Zucchini Muffins for 18-20 minutes, or until a toothpick comes out clean. 
  6. Let cool & enjoy.

Notes

  1. If your zucchini is extra wet while packing/measuring you can squeeze out some of the liquid or pat it down with a towel.
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