Zucchini Muffins

Zucchini Bread (Muffins)

zucchinimuffinsbyjuliebeyerfortheicdietproject(from Confident Choices: A Cookbook for Interstitial Cystitis and Overactive Bladder)


  • 3 eggs
  • ¾ c. oil or ¾ c.
  • 1 ½ c. sugar
  • 1 tsp. vanilla
  • 2 c. peeled and grated zucchini
  • 3 c. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ t. baking powder
  • ½ to 1 c. chopped nuts

Preheat oven to 325°F.  Beat eggs; blend in oil, sugar, and vanilla. Add shredded zucchini. Sift flour with dry ingredients. Beat into egg and oil mixture. Fold in nuts. For bread, pour batter into two 8 inch loaf pans. Bake for 60 to 75 minutes. For muffins, fill standard size muffin tins to ⅔ full. Bake 12 to 14 minutes. Makes two loaves or about 18 medium muffins.

By | 2017-07-14T18:08:02+00:00 June 30th, 2016|Baked Goods, Breakfast|Comments Off on Zucchini Muffins

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com