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.

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.