Zucchini Muffins – Modern Honey

The best zucchini muffins are made with fresh zucchini which makes the muffins moister! You won’t even know there’s zucchini in these muffins because they taste so good.

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

if you read my Homemade zucchini bread recipe For years, I tried both the zucchini bread recipe to perfect the recipe.

I wanted a group of picky 12 year olds to try zucchini bread for the first time and they were very suspicious. They were very open about their disdain for any green vegetables, so they definitely didn’t want to try a zucchini baked good! But after some positive pressure from one of the girls, they all tried.

Luckily, EVERYONE loved it and came back for seconds! The zucchini bread was devoured in the blink of an eye.

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

I wanted to turn zucchini bread into zucchini muffins because of the portability factor. When my kids were little, I would make zucchini muffins all the time for them. I kept them in the freezer, so when we were headed to the zoo, a children’s museum, or running errands, I’d pull the Homemade Zucchini Muffins out of the freezer, pop them in Ziploc bags and they were perfect for them. to eat. I loved making muffins more nutritious than the ones you can find at the grocery store!

While we’re on the subject, one of my favorite healthy breakfasts to feed my four children is my HEALTHY PANCAKES homemade recipe, which are naturally gluten and dairy free. I can’t tell you how many parents have told me they feed these to their two and three year olds every day. I love knowing that the kids love them!

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

What makes these the best zucchini muffins out there? I have used butter and oil on my zucchini rolls and have found that the oil creates the moistest rolls. I also use a mixture of brown sugar and sugar which helps create a chewy texture and the sugar helps create a sugary coating.

This homemade zucchini muffins recipe calls for a mixture of cinnamon and nutmeg. Some people really like the spice in their zucchini bread. I prefer it lightly spiced, so if you’re a cinnamon lover, feel free to add more! The pure vanilla extract really makes a difference in the flavor of this zucchini bread.

I use a box grater to grate the zucchini and leave the skin on. I just wash the zucchini and give it a good scrubbing to make sure any dirt and pesticides are removed. Cut off the ends and grate the rest of the zucchini. I would suggest trying to remove some of the moisture from the zucchini by soaking it with a paper towel or using cheesecloth to squeeze out some of the moisture.

I bake my zucchini muffins in this aluminum muffin tinand helps cook them evenly. This is a one bowl zucchini muffin recipe, so you can throw everything in a bowl and just stir it up. It doesn’t get any easier than that!

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

TIPS AND TRICKS FOR MAKING THE BEST ZUCCHINI MUFFINS:

  • Start by grating the courgettes. Give it a good wash and scrub to remove dirt and pesticides. Grate the zucchini, making sure to press the zucchini firmly into the measuring cup to get an accurate measurement. Try to remove some (but not all) of the moisture from the zucchini by squeezing them on a paper towel or cheesecloth.
  • Use your favorite type of oil. I generally look for canola oil as it has a very neutral flavor profile and doesn’t compete with other flavors. You can also use vegetable oil or possibly extra virgin olive oil. EVOO can offer a stronger flavor to muffins, especially if it’s not super fresh.
  • Bake for 18-22 minutes depending on the size of the muffins. If the muffins are browning too quickly, I usually cover the foil to allow the muffins to continue cooking on the inside without over browning. The tent foil allows them to rise in the center. For a sugary topping, during the last 10 minutes of baking, carefully sprinkle sugar all over the muffins. You can also do this ahead of time, before you put the muffins in the oven.
  • Let cool to room temperature before removing from pan.. To speed up the cooling, I will put the muffins in the freezer for about 10 minutes to harden. Serve Zucchini Bread Muffins with Sweet Cream Butter.

POPULAR ZUCCHINI RECIPES:

ZUCCHINI BREAD

THE ZUCCHINI CHOCOLATE BREAD

ZUCCHINI CAKE WITH FRESH CHOCOLATE

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

The best zucchini muffins are made with fresh zucchini which makes the muffins moister!  You won't even know there's zucchini in these muffins because they taste so good.

Zucchini Muffins

Modern Honey® – www.modernhoney.com

The best zucchini muffins are made with fresh zucchini which makes the muffins moister! You won’t even know there’s zucchini in these muffins because they taste so good.

preparation time twenty minutes

Time to cook twenty minutes

Grade Breakfast, Breakfast Breads

Kitchen American

Ingredients

  • two cups grated zucchini (about 2 courgettes)
  • ¾ Bowl Oil (like canola)
  • ¾ Bowl brown sugar
  • ½ Bowl Sugar
  • two length Eggs
  • two teaspoons Vanilla
  • two cups Flour
  • ¾ teaspoon Sodium bicarbonate
  • ½ teaspoon baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • teaspoon Nutmeg

Instructions

  • Preheat oven to 350 degrees. Wash the zucchini well and rub it to remove dirt and pesticides. Grate the courgettes with a box grater. Squeeze out any excess liquid with a paper towel or gauze pad. Be sure to press the zucchini firmly into the measuring cup to get an accurate measurement.

  • In a large bowl, add oil, brown sugar, sugar, eggs, and vanilla. Stir until everything is mixed. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  • Spray a 12-cup nonstick muffin pan with nonstick cooking spray or use cupcake pans. Pour the batter into each well filling ¾ of its capacity. Dust each muffin with sparkling sugar or granulated sugar.

  • Bake for about 18-22 minutes or until the center of the muffin (when tested with a toothpick) comes out clean. Let it cool before removing it from the pan to allow it to settle. Serve with sweet buttercream.

Keyword zucchini bread muffins, zucchini muffins

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