Recipe for zucchini muffins
Recipe for quick and very simple muffins baked with grated zucchini
Today I invite you to try amazing zucchini muffins. These muffins are incredibly simple and quick to prepare – even without using a mixer! Just mix the ingredients with a spoon and they’re ready to bake. Thanks to the addition of grated zucchini to the batter, the muffins are incredibly moist and stay fresh for a long time. Be sure to check out my recipe with preparation photos and a short video, and bake these zucchini muffins for your loved ones.
Table of content
Zucchini muffins recipe step by step
If you’re looking for an express recipe for a sweet zucchini bake, then you absolutely must try this recipe!
Zucchini muffins recipe with video
Wyposażenie
- Muffin baking pan, or sturdy paper liners.
Składniki
ingredients for zucchini muffins
- 210-250 g zucchini
- 225 g wheat flour – all-purpose (1.5 cups)
- 2 teaspoons baking powder
- 1.5 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 150 g sugar (3/4 cup)
- 2 eggs (size L – at room temperature)
- 2 tablespoons milk
- 120 ml oil
- a little cane sugar
Instrukcja
How to make zucchini muffins
- Preheat the oven to 220 degrees Celsius in top/bottom heating mode.
- Wash the zucchini and grate it on a coarse grater (with the skin) – you don’t need to drain it additionally.210-250 g zucchini
- In a large bowl, mix the flour, baking powder, and spices.225 g wheat flour – all-purpose, 2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1.5 teaspoons cinnamon
- In a second bowl, mix the sugar with oil, eggs, and milk.150 g sugar, 2 eggs, 2 tablespoons milk, 120 ml oil
- Add the wet ingredients to the dry ones and mix with a spoon.
- Add the grated zucchini and mix with the batter.
- Spoon portions of the batter into the prepared paper liners – up to about 3/4 full.
- Lightly sprinkle the tops of the muffins with cane sugar.a little cane sugar
- Place the muffins in the preheated oven and bake for 5 minutes.
- After this time, lower the temperature to 180 degrees Celsius and bake for another approximately 15 minutes – until a toothpick comes out clean.
- After baking, let the muffins cool.
Film
Uwagi
Wartości Odżywcze
Zucchini muffins – notes
I found today’s zucchini muffins on Sally’s blog and immediately felt like making them (I’m sharing the recipe with my small changes). I love such very simple and quick recipes that are ready in about 30 minutes. And if you can also use fresh vegetables, that’s a bonus for me! On the blog, you’ll find plenty of delicious and very interesting recipes for sweet bakes with vegetables. I must admit that adding them to my cakes and other baked goods gives me as much joy as baking fruit cakes. This was especially useful when my children were younger and weren’t very keen on eating certain vegetables. This way, I could sneak pumpkin, zucchini, or spinach into their diet more unnoticed :) If you also love using vegetables in your cooking this way, then be sure to bake these express muffins with grated zucchini!
What ingredients are essential for baking zucchini muffins?
To bake the muffins, you will need a few basic ingredients – easily available in any store. Below is a shortened list of products I used and possible substitutes.
- zucchini – use a fresh, medium zucchini here – mine is green zucchini, but it can also be yellow. Do not peel it, just grate it whole on a coarse grater.
- oil – for the muffins, you will need half a cup of oil – I used rapeseed oil, you can also use any other oil, or even melted coconut oil
- sugar – for me, it’s regular sugar added to the muffins, and a little brown sugar for sprinkling on top of the muffins. If you want to make a slightly healthier version, you can replace sugar with xylitol or erythritol.
- flour – for me, it’s regular wheat flour (type 500), if you want to make a healthier version, you can replace part of it with whole wheat flour. You can also use oat flour or another type of flour instead of wheat flour – with heavier flours, the batter might be thicker – in that case, add more milk.
- milk – I added two tablespoons of milk to the muffins – regular cow’s milk, you can replace it with plant-based milk
- cinnamon and nutmeg – zucchini muffins taste excellent with the addition of warming spices; if you don’t have nutmeg at home, use more cinnamon
What other additions can be added to zucchini muffins?
If you want to diversify the taste of your muffins, you can add some chopped chocolate to the batter – dark or milk – depending on how sweet you like your baked goods. Sally also recommends adding dried fruits and nuts – such as raisins or chopped nuts. After baking, you can additionally drizzle the muffins with a little icing – if you prefer sweeter baked goods. To make icing for the muffins, simply add milk gradually to powdered sugar, and when you get a slightly liquid icing, drizzle it over the zucchini muffins.
How to store zucchini muffins?
These zucchini muffins do not need to be stored in the refrigerator. A kitchen counter is perfectly sufficient. If they are not eaten on the first day, it is worth transferring them to a container with a lid, or covering them with foil or a cake dome. This way, they will stay fresh for a long time and won’t dry out. For me, under such conditions, they were perfect even after 4 days of baking.
You can also freeze the muffins for about 3 months.
I hope you like the zucchini muffin recipe and will enjoy baking them. If so, I would be very happy if you share your opinion in the comments under the recipe :)
Recommended zucchini cake recipes
Be sure to try my other recipes for delicious cakes made with zucchini (on the blog you will also find other sweets with this delicious vegetable). Here I recommend, among others, these three recipes, and many more on the blog. You are warmly invited.
Popularne Przepisy
Polecane przepisy
Zucchini Muffins Recipe
A recipe for super-fast and incredibly simple muffins baked with freshly grated green zucchini. You can whip up these zucchini muffins without even touching a mixer! A bowl and a spoon are all you need to make the best moist muffins, packed with shredded zucchini and aromatic cinnamon.
Be sure to check out my simple step-by-step recipe, complete with preparation photos and a short video showing exactly how I make them. With my help, baking the perfect zucchini muffins will be a guaranteed success for everyone!
