California Avocado Green Machine Zucchini Muffins

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Nutritional Highlights (per serving)

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3.5 g
Total Fat
26 g
Total Carbs
4 g
30 mg
 California Avocado Green Machine Zucchini Muffins

These delicious zucchini muffins with 0 g saturated fat and 4 g dietary fiber per muffin use California Avocado instead of butter or shortening!


Serves: 12
2/3  cup  whole wheat flour
2/3  cup  all-purpose flour
2/3  cup  wheat bran
1/4  cup  ground flax seed
tsp.  baking powder
3/4  tsp.  salt
tsp.  ground cinnamon
tsp.  ground allspice
1/2  cup  mashed ripe Fresh California Avocado
2/3  cup  sugar
tsp.  vanilla extract
cups  shredded zucchini

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 325 degrees F and line 12 muffin tins with muffin papers.
  2. In a mixing bowl, mix together flours, wheat bran, flax seed, baking powder, salt, cinnamon and allspice.
  3. In a separate mixing bowl, cream avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.
  4. Gently fold in flour mixture and zucchini, stirring until just mixed.
  5. Spoon batter into prepared muffin tins.
  6. Bake for 40 minutes or until fork inserted into muffin comes out clean.

Serving suggestion:  Serve with California Avocado Fruit and Citrus Bowl for a delicious breakfast or brunch.

Beverage Pairing: Serve with a pot of hot tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 140
Total Fat 3.5 g
Trans Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 1.5 g
Polyunsaturated Fat 1 g
Total Carbs 26 g
Dietary Fiber 4 g
Total Sugar 12 g
Protein 4 g
Cholesterol 30 mg
Sodium 220 mg
Potassium 200 mg

Vitamin A 95 (IU); Vitamin C 3 mg; Calcium 80 mg; Iron 1 mg; Vitamin D 7 (IU); Folate 35 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 8%; Iron 8%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Katie Ferraro

Katie Ferraro, MPH, RDN, CDE is a Registered Dietitian and diabetes educator specializing in child and family nutrition. She is a media spokesperson and an assistant clinical professor of nutrition at the University of San Diego and the University of California, San Francisco. Katie is the author of a number of nutrition books, the mom of seven small children, and a firm believer that good food fuels strong families!

Katie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..

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