Zucchini Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
18 Muffins
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Course
Snacks, Baked Goods
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Cuisine
Canadian
Zucchini Muffins
Description
The Zucchini Muffins recipe combines spelt and all-purpose flour with baking powder, baking soda, salt, cinnamon, and nutmeg for a mildly spiced base. Shredded zucchini is incorporated after gently squeezing out excess moisture, contributing moisture and a tender crumb to the muffins.
The wet ingredients include brown sugar, eggs, yogurt, vegetable oil, and vanilla extract, which are mixed and then combined with the dry ingredients to form the batter. Some versions add chocolate chips or finely diced apple for extra flavor and texture. Muffins are baked at 375°F until a toothpick comes out clean, resulting in soft, moist muffins with a delicate crumb and pleasant aromatic spices.
The muffins are suitable for breakfast, teatime, or as snacks. Cooling briefly in the tin before transfer helps maintain their shape and texture.
Ingredients
- 1 c spelt flour
- 1.5 c all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ tsp cinnamon each
- ¼ tsp nutmeg each
- 2 c zucchini shredded and moisture gently squeezed out
- 1 c brown sugar
- 3 egg
- 1 c yogurt plain, low fat
- ¼ c vegetable oil Olive Oil works just as well
- 1 teaspoon vanilla extract
- chocolate chips optional, or finely diced apple
Instructions
- Preheat oven to 375'F and line muffin tins with 18 large or 24 small muffin liners.
- Mix first 6 ingredients (the dry ingredients) well.
- In a separate bowl, mix remaining 6 ingredients (the wet ingredients) and then combine with dry, mixing gently until incorporated. Stir optional ingredients if using and spoon equally into muffin liners.
- Bake at 375'F 25-30 minutes or until toothpick inserted comes out clean. Cool 5 minutes in the tin and then remove to cooling racks.
User Reviews
Overall Rating
5
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