Zucchini Muffins Recipe – Love and Lemons

These wholesome zucchini muffins are fluffy, moist, and warmly spiced with cinnamon. Simple and scrumptious, they’re the proper breakfast or snack!

I hope you’re nonetheless bringing dwelling tons of zucchini out of your backyard, the farmers market, or the shop, as a result of these zucchini muffins are simply too good to overlook! They’re moist, puffy, and stuffed with heat taste from nutmeg and cinnamon. All that, they usually’re good for you, too! I make these wholesome zucchini muffins with entire wheat flour, olive oil as a substitute of melted butter, and (in fact) a lot of zucchini. Serve one with a cup of espresso or tea, and also you’ll have the proper breakfast or snack.

Zucchini Muffin Recipe Substances

Right here’s what you’ll have to make this zucchini muffin recipe:

• Zucchini, in fact! You’ll want 2 cups shredded zucchini, from about 2 small-medium squash.
• All-purpose flour, entire wheat flour, and almond flour – I like this mix as a result of it’s healthful, but it surely nonetheless yields fluffy, moist, and tender muffins.
• Baking powder and eggs – To assist the muffins rise as they bake.
• Almond milk – For moisture. Be happy to swap in one other milk should you desire. My homemade oat milk would work properly right here too.
• Further-virgin olive oil – It provides richness and enhances these muffins’ wonderful moist texture. In the event you don’t like baking with olive oil, substitute a neutral-tasting oil, equivalent to vegetable oil or avocado oil.
• Cane sugar – For sweetness.
• Cinnamon, nutmeg, and vanilla – They fill the zucchini muffins with heat, spiced taste.
• Walnuts – For crunch! Additionally they add nutty taste and wholesome fat.
• And sea salt – To make all of the flavors pop!

Discover the entire recipe with measurements beneath.

Learn how to Make Zucchini Muffins

This zucchini muffin recipe is tremendous straightforward to make! Right here’s the way it goes:

First, whisk collectively the dry substances in a single bowl and the moist substances in one other. Add the grated zucchini to the bowl of moist substances.

Then, mix them. Pour the dry substances into the bowl of moist substances…

…and fold till simply mixed. Cautious to not overmix!

Lastly, fold within the walnuts, and bake! Divide the batter right into a greased 12-cup muffin pan and bake at 400°F for about 18 minutes, or till the muffin tops spring again to the contact and a toothpick inserted comes out clear.

Permit the muffins to chill for 10 minutes within the pan earlier than transferring them to a wire rack to chill fully. Take pleasure in!

Greatest Zucchini Muffins Ideas

• Don’t wring out the zucchini. Many zucchini bread and muffin recipes inform you to squeeze the moisture out of the zucchini. Not this one! Right here, we would like all that moisture to enter the muffins, making them actually comfortable and tender. Yum!
• Freeze some for later. Saved in an hermetic container at room temperature, these zucchini muffins will hold properly for about 3 days. If you wish to have them round for longer than that, I like to recommend freezing them. Thaw frozen muffins in a single day within the fridge, or pop them within the microwave for proper round 30 seconds. I like to hold a stash readily available for fast breakfasts on busy mornings!
• Change up the mix-ins. Not a fan of walnuts? That’s okay! Exchange them with chopped pecans, dried cranberries, or chocolate chips.

Extra Favourite Fast Bread and Muffin Recipes

In the event you love these wholesome zucchini muffins, attempt one among these fast bread or muffin recipes subsequent:

On the lookout for extra zucchini recipes? Find 35 of my favorites here!

Zucchini Muffins

Prep Time: 15 minutes

Prepare dinner Time: 18 minutes

Serves 12

Moist and flavorful, these wholesome zucchini muffins are a scrumptious breakfast or snack! Make them when you might have a lot of backyard zucchini readily available, or everytime you’re craving a tasty, but healthful, deal with.

• ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
• ¾ cup entire wheat flour, spooned and leveled
• ½ cup + 2 tablespoons almond flour, spooned and leveled
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• 1/2 cup unsweetened almond milk
• ¼ cup extra-virgin olive oil or impartial oil
• 2 massive eggs
• ½ cup cane sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini, no have to squeeze out extra water
• ½ cup chopped walnuts

• Preheat the oven to 400°F and grease a 12-cup muffin tin.

• In a medium bowl, mix the flours, baking powder, cinnamon, nutmeg, and salt.

• In a big bowl, vigorously whisk collectively the almond milk, olive oil, eggs, sugar, and vanilla. Stir within the zucchini.

• Pour the dry substances into the bowl of moist substances and stir to mix. Fold within the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to twenty minutes, or till the muffin tops spring again to the contact. Let cool for 10 minutes, after which switch to a wire rack to chill fully.