Zucchini Muffins make a great breakfast or snack. The batter needs to be prepared in 6 minutes, and the muffins should be baked in 15 to 18 minutes. You’ll love the hint of caramel from the brown sugar and vanilla, and I promise you won’t taste the zucchini!
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WHY YOU SHOULD MAKE ZUCCHINI MUFFINS
- They are easy to make. 6 minutes to prepare and 15 minutes to bake them.
- With the addition of honey and zucchini, these muffins are good for you.
- No hand mixer, no stand mixer, a bowl, and a whisk are all you need.
- It stays moist for a long time and freezes well.
- The zucchini is not detectable.
- The variations I suggest below are amazing.
ZUCCHINI MUFFIN'S INGREDIENTS
All-purpose flour – I like to use all-purpose flour when making all my muffin recipes. You can use gluten-free flour in this recipe, keeping the flour ratio the same.
Brown sugar – I love the light caramel flavor brown sugar adds to the zucchini muffins. It also keeps the muffins fluffy.
Oil – I have used sunflower oil, but you can go for light olive oil, coconut oil, vegetable oil, or canola oil.
Honey – I cut the brown sugar and replaced it with honey instead of adding more sugar to balance the sweetness.
Pecans – Toasted and chopped pecans take these beautiful zucchini muffins to another level. You can replace pecans with walnuts and almonds, but make pecans your first choice; it makes a huge difference in flavor. You should try my carrot cupcake recipe If you love nuts in pastries.
Zucchini – Zucchini is our star, and I have used a medium size zucchini. I didn’t peel it or squeeze it after grating it.
HOW TO MAKE IT STEP-BY-STEP
Below are the main steps to make zucchini muffins. They are straightforward; as I mentioned earlier, you only need a whisk.
Step 1
Preheat the oven to 180C/350F. Line the muffin pan with muffin liners (Use medium muffin cups).
Step 2
Add the egg, honey, milk, vanilla, brown sugar, and oil in a large bowl. Beat until combined.
Step 3
Add the grated zucchini and mix well.
Step 4
Sift the flour with salt, baking powder, and baking soda. Add it to the wet ingredients and mix for a few seconds. Add the toasted and chopped pecans and fold them in the batter.
Step 5
Scoop the batter in the previously prepared muffin liners, gently tap the pan twice on the counter and bake for 15 to 18 minutes.
Step 6
Place the pan on a wire rack for 6 minutes, then remove the muffin from the pan and place them on a wire rack to cool completely.
MUNA’S TIPS
- You don’t have to squeeze the zucchini after grating it.
- Preheat the oven to 20 to 30 minutes before baking.
- Measure the flour correctly. Scoop the flour into the measuring cup without shaking the cup. Level the flour with the back of a butter knife.
- Overmixing the batter after adding the flour will make the muffins change texture to dense and dry.
- It’s best to use room-temperature ingredients. It will help the batter to bake evenly.
- Check the muffins 15 minutes after placing them in the oven. If the toothpick comes out clean, remove the muffins from the oven.
💬 FREQUENTLY ASKED QUESTIONS
After washing and drying the zucchini, cut the head and the bottom. Use a Box Grater. I have used the medium shred without peeling the zucchini.
I have made this recipe a few times and never faced this issue. The amount of flour in the recipe will not make the muffins soggy.
You will not taste the zucchini at all. That’s why it is a great recipe for kids.
Yes, you can use whole wheat flour, but it’s better to use half wheat and half all-purpose flour. Otherwise, the muffins may turn out slightly dry.
You can make zucchini bread by using an 8x4.5" loaf pan. I have a delicious banana bread recipe that you should give a try.
DELICIOUS VARIATIONS
Add different nuts – Instead of pecans, use toasted walnuts, almonds, or pistachios.
Chocolate – Zucchini muffins go well with chocolate. Add ⅓ cup of chocolate chips to the batter.
Spices – You can make these muffins for the Holidays; add cinnamon, nutmeg, or ginger powder to the batter.
Butter – For more flavor, you can go for half oil and half melted butter.
Raisins and Dry Cranberries – Add ⅓ cup raisins or dried cranberries to the batter.
🍲 MORE MUFFIN RECIPES
🌡️ STORING ZUCCHINI MUFFINS
Zucchini muffins are great when you serve them warm with a chilled glass of milk, but they store really well!
On the kitchen counter – Allow the muffins to cool and place them in an airtight container, and they will keep well for two days on the kitchen counter at room temperature.
Refrigerate – You can refrigerate the zucchini muffins in an airtight container for up to one week. You can warm them in the microwave for a few seconds.
Freezing and thawing the muffins – Place the muffins in a freezer bag, which will keep for up to 2 to 3 months. To thaw the muffins, place them overnight in the fridge, or microwave them for 20 to 30 seconds while frozen. You can also place the muffins at room temperature for 2 to 3 hours to thaw.
Please Review and Rate
If you have tried this Zucchini Muffins recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Easy And Delicious Zucchini Muffins
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup packed dark-brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup oil
- 1 large egg
- ⅓ cup milk
- 3 tablespoon honey
- ¼ cup toasted and chopped pecans
- 1 cup grated zucchini
Instructions
- Preheat the oven to 180C/350F. Line the muffin tin with paper liners and keep it aside.
- Add the egg, honey, milk, vanilla, brown sugar, and oil in a medium bowl. Beat until combined.
- Add the shredded zucchini and mix well.
- Sift the flour with salt, baking powder, and baking soda. Add the dry ingredients to the wet and mix for a few seconds. Add the toasted and chopped pecans and fold them in the batter. Do not overmix the batter, or the muffins will come out dense.
- Scoop the batter in the previously prepared muffin liners, gently tap the pan twice on the counter and bake for 15 to 18 minutes.
- Place the pan on a wire rack for 6 minutes, then remove the muffin from the pan and place on a wire rack to cool completely.
Video
Notes
- It’s best to use ingredients that are at room temperature. It will help the batter bake evenly.
- Instead of honey, you can stir in maple syrup or white sugar.
- Use nuts other than pecans if you wish but toast them first.
- Do not peel the zucchini before grating.
- Make it a gluten-free muffin using the same ratio as the all-purpose flour.
- For a dairy free version, use almond or soy milk.
- Do not refrigerate the muffins for long, or they will lose moisture.
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