Zucchini Muffins
User Reviews
4.9
Zucchini Muffins
Description
This recipe for Zucchini Muffins combines three flours— all-purpose, whole wheat, and almond—with cinnamon, nutmeg, and salt for seasoning. The wet ingredients include unsweetened almond milk, olive oil, eggs, cane sugar, and vanilla extract, which are mixed before folding in shredded zucchini and chopped walnuts. The use of shredded zucchini adds moisture and a mild vegetal sweetness without requiring squeezing out excess water.
The batter is proportioned into greased muffin tins and baked at a relatively high temperature to encourage a lightly browned, springy muffin top with a moist interior crumb. The spices provide warm undertones that complement the mild zucchini and nutty walnuts for added texture.
Ingredients
- ¾ cup all-purpose flour spooned and leveled, 2 tablespoons
- ¾ cup whole wheat flour spooned and leveled
- ½ cup almond flour spooned and leveled
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt sea salt
- ½ cup almond milk unsweetened
- ¼ cup extra-virgin olive oil plus more for the pan, or neutral oil
- 2 egg large
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups zucchini no need to squeeze out excess water, shredded
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
- In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
User Reviews
Overall Rating
4.9
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