This recipe for Easy Zucchini Muffins uses whole wheat flour, brown sugar and fresh zucchini
We have a long standing joke in our family about zucchini. It grows so prolifically in many gardens that everyone should keep their doors locked at church so they don’t end up getting gifted a bushel of zucchini!
Zucchini has so many great uses. I like it sautéed with a little butter and salt. I like to grill it and enjoy it as a great summer side dish. Adding zucchini to yellow squash, onions and tomatoes and then stir frying is great also.
So why use zucchini in muffins?
- A few reasons why: Because there is just so much of it from the garden and you need to find a way to use it!
- It is a great way to get your kids to eat vegetables and they don’t know it.
- It adds great flavor and moisture to muffins
Can you freeze zucchini muffins?
Absolutely! I make up a batch and then put several in a ziptop bag and put it in the freezer
When we want to enjoy a homemade muffin we pull one out of the bag and microwave it for 30 seconds and then enjoy.
How do you make the best zucchini muffins?
Line 24 muffin tins with paper liners
In a large mixing bowl mix together the flours, salt, baking soda, baking powder, cinnamon, nutmeg and sugars
Add the eggs, vanilla and oil to the bowl and mix well until all is combined. The batter will be a little stiff until the zucchini is added
Add the zucchini and mix well. To easily “grate” the zucchini, I place zucchini chunks in a food processor and then pulse until everything is cut into little bits.
Fill each muffin tin 2/3 full with the batter. If you fill them more than this it will take much longer to bake
Bake for 20 minutes or until a toothpick placed in the center of a muffin comes out clean
Can I make chocolate zucchini muffins?
Adding a cup of chocolate chips to the batter would be the best way to add chocolate. You could also add a cup of your favorite chopped nuts.
If you like this easy muffin recipe I am sure you will like:
Easy Zucchini Muffins
brown sugar, spices and whole wheat flour lend great flavor to this incredibly moist muffins
Ingredients
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 TBL cinnamon
- 1 tsp nutmeg
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup vegetable oil
- 2 tsp vanilla
- 2 cups grated zucchini
Instructions
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Preheat Oven to 325 degrees
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Line 24 muffin tins with paper liners
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In a large mixing bowl mix together the flours, salt, baking soda, baking powder, cinnamon, nutmeg and sugars
-
Add the eggs, vanilla and oil to the bowl and mix well until all is combined. The batter will be a little stiff until the zucchini is added
-
Add the zucchini and mix well
-
fill each muffin tin 2/3 full with the batter
-
bake for 20 minutes or until a toothpick placed in the center of a muffin comes out clean
Don’t forget to pin to pinterest
These Muffins are a must try. They look so moist and delicious. Love the healthy version of Zucchini added to it. Flavors amazing. Thanks
I usually make spinach muffins for my little girl…theu come our bright green! I’ll have to try some zucchini muffins and she how adding spinach to these works out….it would be a great way to get some extra veggie into her…the muffins look delicious!