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Ingredients

1 ½ cups all-purpose flour ½ cup white sugar ¼ cup brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ½ cup olive oil ¼ cup milk 1 egg 1 ½ teaspoons vanilla extract 1 cup shredded zucchini ½ cup fresh blueberries ½ cup chopped pecans

Nutrition Info

227.2 calories carbohydrate: 25.6 g cholesterol: 15.9 mg fat: 13 g fiber: 1.2 g protein: 2.9 g saturatedFat: 1.7 g servingSize: - sodium: 212.2 mg sugar: 12.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth, stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

12 muffins

Moist and delicious muffins that are great for breakfast or snacks.