Okay Friends! I’m am very excited to share some of the MOST AMAZING zucchini muffins with you today!! These muffins are super moist and chocked full of zucchini! It’s a great way to use up your garden zucchini if any of you have an overabundance (like I wish I had!). Luckily, my mother’s garden is overflowing with them so I thankfully get to reap some of her bounty by default!

These quickly became a family favorite! Even my incredibly picky toddler now 5-year old still loves them! In fact we started calling the muffins by his name because when he was younger he couldn’t say zucchini muffins, but he knew they were HIS muffins! So we changed the name for a bit until he could pronounce them. Now he just asks grandma if she has any extra zucchini so that Mommy can make the muffins. He’s proactive to say the least!

This recipe was given to us by a dear family friend who was known for her amazing recipes! I love making the recipe as-is, but will occasionally use honey instead of sugar and some whole wheat flour instead of using all all-purpose flour, and will share that in the recipe for those interested in doing the same. 

What are some of your other favorite zucchini recipes?

Zucchini Muffins

2018-10-02 22:11:06

Yields 15

A moist zucchini muffin, with just enough sweetness to keep you coming back for more!

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Cook Time

20 min

Cook Time

20 min

Ingredients

1. 2 cups shredded zucchini
2. 2 eggs
3. 1/2 cup oil
4. 1 teaspoon vanilla extract
5. 1 1/4 cup sugar or 1 cup honey
6. 2 cups all-purpose flour (I like to substitute 1 cup of whole wheat flour in place of one of the cups of all-purpose flour) (See below for high altitude conversions)*
7. 1 1/2 teaspoon cinnamon
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon soda
10. 1/2 teaspoon salt (I use sea salt)
11. 1/2 teaspoon nutmeg
12. 1/4 teaspoon cloves
13. 1/2 cup nuts, chopped (optional)

Instructions

1. Preheat oven to 375ºF. Prepare 12-15 muffin tins (this will vary based on how high you fill your muffin tins).
2. Whisk the zucchini, eggs, oil, vanilla, and sugar or honey in a bowl until combined.
3. Add the dry ingredients and stir until well combined.
4. Fill muffin tins 1/2 to 3/4 full (see below for baking time variations). (In the pictures, they were filled 3/4 full, but when I'm trying to stretch them out I'll often fill them 1/2 full-or if I have enough zucchini I'll double the batch!).
5. Bake for 15-20 minutes or until toothpick comes out clean. (If I fill my tins 1/2 full-They are done after 16 minutes. If I fill them 3/4 full they are done after 18 minutes. I am also in higher altitude so test with a tooth pick and add extra time if needed).

Notes

1. *For high altitude, REDUCE the sugar by 1 Tablespoon (I just measure what it calls for and then take out a tablespoon from that), and ADD an additional 1Tablespoon of flour. We live at an altitude of around 4,500 feet, so if you are higher, you may need to adjust accordingly.

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