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Muffins are a much loved breakfast treat in our home. I usually have at least a few different varieties in the freezer for an easy addition to our breakfasts.
I’ve always loved zucchini muffins, but these are pretty awesome.
With so much squash in the garden, I’m happy to have yet another way to use it. With brown sugar, spices and garden fresh zucchini, I’ve found a new family favorite zucchini muffin.
Ingredients
- 2 small zucchini approx 1 3/4 cup shredded (the smaller the better for great flavor)
- 1 1/8 cup packed dark-brown sugar
- 2/3 cup melted butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- Butter to grease the muffin tins
Instructions
- Preheat oven to 350 degrees. Grease the muffin tins and set aside. Grate zucchini and set aside. Whisk together sugar, butter, vanilla and eggs and set aside. Sift together flour, baking soda, baking powder and the spices. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the grated zucchini.
- Scoop batter into greased muffin cups. Bake at 350 degrees for approximately 18 minutes, or until toothpick inserted into muffin comes out clean.
- * To make a loaf instead, pour into a single loaf pan and bake for 45-55 minutes.
These look delicious! I like to make zucchini bread and muffins too when we get extras from the produce stands. I love that it makes a veggie taste suspisciously like dessert 🙂
I haven't used zucchini in muffins and bread, look so delicious. Love the spices in it. Thanks for sharing.
Thank you for stopping by my blog! I am so glad that you did because it led me to your wonderful blog! I was going to make zucchini bread tomorrow but I think I will be giving these a try instead! Thanks for sharing 🙂
I am always on the lookout for zucchini recipes. It's been overflowing this summer. I will print this and keep for the next baking. thanks, andi
I made these a couple of weeks ago and I was a happy woman everyday going to work! They were tasty and moist! Garlic7girl
I made these several times, and my family kept asking for more.
adding this recipe to my favourites – I made it once as muffins and they were delightful. made it today in a 9 inch square pan. it took about 35 minutes. it smells so good! I did add about a half tsp cardamom and compensated by removing a bit of cinnamon from the recipe. & my zucchini was shredded (2 cups fresh) and the thawed, and I drained off much of the liquid before adding it as my last ingredient when the mixture was almost mixed! just like any quickbread or cake it’s important not to over mix. looking forward to making this again soon.
I’m so glad that you’re enjoying the recipe!
Can’t wait to try this recipe, already have the ingredients! Sounds delicious!
I hope you love the muffins, Kathy.
I never post comments or feed back on recipes but this one deserves it! I have been a professional baker for years and with a recent medical diagnosis for my daughter, have started gluten free baking trials. It’s a whole different ballgame! I converted this recipe using 1 c. Brown rice flour, 1/2 c. Potato starch and 1/4 c. Tapioca starch. I also added 1/2 t. Of xantham gum. They are PERFECT! They stay moist and tender without being crumbly. You absolutely cannot tell they are GF! Thank you for the great GF recipes!!
You’re welcome, Jennifer. Enjoy!
Thanks for your recipes.
I’m glad that you enjoy them, Ida.
This recipe is so good. I will definitely be making the again.
I’m glad you like the muffins, Joanna!