I’m excited to share this quick and easy Zucchini muffin recipe today. If you’re having trouble growing squash, that will change once you learn how to hand-pollinate the flowers on the plants! If you missed my sable paintbrush trick, you’ll want to go to this post: How to Grow Squash. And yes, these zucchini muffins are moist, light, and fluffy; they’re sure to please any palate. I particularly like the moisture in the muffin texture and the delightful flavor.
It was frustrating at first because I couldn’t figure out why I couldn’t grow zucchini. We all have tons to give away, right? Well, not me about ten years ago. Plus, because bees were almost non-existent in my Southern Utah neighborhood, they weren’t pollinating.
Here’s the deal: we had very few bees in Southern Utah, so my plants were not getting pollinated. So, I learned how to do it with a sable paintbrush. It was a cartwheel moment for me! I was overjoyed.
Zucchini Muffins
Do you love zucchini muffins or bread as much as I do? I think zucchini tastes even better when added to other vegetables or fruit. It may be my imagination, but I’m going with that! I have used grated carrots and even drained crushed pineapple in some of my zucchini recipes.
I love to make zucchini bread, and I posted my newsletter about it earlier this month. It’s a little more complicated to finish off a loaf these days with just the two of us. So, today, I grated the zucchini and went to work to make these yummy zucchini muffins. They are so easy, and I’ve missed having the almost-free zucchini from my garden.
Related: Pumpkin Muffin Recipe-2 Ingredients
How to Make Zucchini Muffins
Whenever I think of Zucchini Muffins, I think of delivering some to my neighbors. Every neighbor has that one food they are good at making and sharing. I love Zucchini Bread, but there is something even more amazing about muffins. Maybe it’s the fact that muffins are so easy to share. I’m not sure! Either way, you’ll catch me making these muffins whenever I have Zucchini, and then I’ll share a bunch.
Step One: Shred/Grate the Zucchini
I used my Bosch shredder after I cut off the ends of each zucchini. In years past, I’d use my old box grater. We grated all that we had harvested today. We had enough to freeze two 4-cup bags, in addition to what I needed for this batch of zucchini muffins. I made a huge batch to take some to neighbors and freeze some for another day.
Step Two: Combine The Ingredients
By now, you know I’m a dumper when I make things, so I dumped or added all of the wet ingredients and dry ingredients, except the grated zucchini, into the bowl. Today I used my Bosch bread mixer, but a KitchenAid Mixer would work, or with a large bowl and strong arms, you could mix this recipe using a large whisk.
Step Three: Add The Shredded Zucchini
When the mixture was thoroughly mixed, I folded in the grated zucchini. I wonder why I don’t make these more often on days like today.
Step Four: Fill The Greased Muffin Pans/Tins
When making muffins, I prefer greasing the muffin pans over using paper liners, but I’m sure they would work. Preheat the oven to 350°F (176°C). Grease the pans and bake for 20-30 minutes or until a toothpick comes out clean. Cool on a cooling wire rack. These zucchini muffins freeze well. These are similar to the muffin tins I have: Muffin Tins.
Zucchini Muffins Recipe
Zucchini Muffins Recipe
Ingredients
- 2 cups sugar
- 1 cup oil (I use vegetable oil)
- 3 eggs
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 2 cups grated zucchini (drain if needed)
- 3 cups bread flour (white flour)
Instructions
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Preheat the oven to (350°F) = (176°C) degrees.
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Cream the eggs, sugar, and oil.
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Add the rest of the ingredients except the zucchini into the bowl of eggs, sugar, and oil.
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Thoroughly mix and fold in the zucchini.
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Bake at 350°F (176°C) in greased muffin tins for 20-30 minutes or until a toothpick comes out clean.
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These freeze well in freezer bags.
Should I peel the Zucchini for muffins?
I leave this up to your discretion. Some people don’t like the way the peel tastes in their muffins. You don’t have to peel the Zucchini for the muffins unless you prefer to. Think about it and decide what you want; there’s no right or wrong here.
What is the point of Zucchini Muffins?
The point of baking is to enjoy a treat here and there. I love to bake for those I love and to melt away stress. These muffins bring back good memories for me, and I hope to pass these good memories on to those I love with this fantastic recipe!
How do you know when the Zucchini Muffins are done?
Like most other baked goods, you can tell when it’s done by sticking a toothpick or fork in the center. They’re not done if you take the fork out and there is still batter. If you find more batter on the spoon or toothpick, let it cook for a bit longer.
What can I eat on top of these muffins?
I like to spread a little melted butter on top of the muffins. You can add jelly or jam if you want, but I guarantee these muffins will taste just as delicious without anything!
How to freeze Zucchini Muffins
Just like any other yummy dessert, these muffins are very freezer-friendly. I freeze mine individually, so I wrap them in Saran Wrap twice. Then, I place them in the freezer until I start craving one of the delicious muffins. This makes it easy for grandkids to grab, too!
How Should I Store These Muffins?
I mentioned freezing the muffins above, but you could put them in airtight containers and leave them out at room temperature for a few days. Please don’t leave them out for too long, as they don’t have any preservatives. One thing you’ll notice is that they will actually have more of a moist texture the following day than the day you make them. The same applies to my zucchini bread and homemade banana bread.
Are There Other Ingredients You Can Include to Enhance the Flavor?
I love to try new things to change and enhance the flavor of various recipes. You might add chocolate chips and chopped nuts like walnuts and pecans. Add them as you mix the ingredients, or sprinkle them on top before baking.
Regarding the ingredients, I wanted to mention that I listed bread flour in the recipe. You can use all-purpose flour, but I prefer baking with bread flour when recipes call for it. You can also use gluten-free flour, which is necessary for family members who need it.
I also find that I get better results when using large or extra-large eggs. The results don’t seem as desirable when I use smaller eggs.
Final Word
My gut tells me to print out all my recipes and organize my cookbooks. These zucchini muffins will be a bonus if we lose power after a natural disaster. Please manage all your recipes; you may need them sooner than you think. If we don’t have access to the internet, we must be prepared to cook from scratch. We can do this, I promise. May God bless this world, Linda
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