Perfect Zucchini Muffins – SHK

These delightful zucchini muffins are moist, tender, spiced, very easy and absolutely delicious. They have soared to the top of my “All Zucchini” list!

Why We Love These Amazing Zucchini Mixes

I love that zucchini works in recipes for a whole year, but in the summer, when my garden explodes and it feels like an endless stream of pumpkins, I have to be more creative (or groaning). Thankfully, I have a few recipes and nobody tires on my sleeves.

These zucchini are one of them. Easy to make, perfectly spice-free and has a proper amount of sweetness. They are soft and moist, everything you want in the muffin. They freeze the great ones-if they last that long. They never do it in our house! It’s easy to swallow the whole batch all day long. They are a modest little muffin with no lots of bells and whistles… but they do taste great.

You need the ingredients you need to make these zucchini muffins

• squash– These muffins require about 2 medium zucchini. Extrude the liquid before measuring!
• flour– Regular AP flour is great here. You can also use whole wheat or half. Whole wheat will bring you a denser but still delicious muffin.
• baking soda & baking powder– These will be used together to provide you with an incredible relaxing pie.
• Salt– Remember, sweet recipes also require salt! We used sea salt.
• Cinnamon &nutmeg– These add a perfect, mild spice to our muffins.
• White &brown sugar– We love the combination of sweeteners here, but you can complete any combination of the two.
• Avocado oil– Coconut oil will work, too, but we don’t want the coconut flavor to drown the muffin.
• Vanilla extract– Added delicious flavor. You can also try almond extract!
• Regular Greek Yogurt– Greek yogurt will produce a moist texture.
• egg– Tie the muffins together.

How to Make the Perfect Zucchini Muffins:

1. Stir the ingredients together. In a medium bowl, add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir to combine and set aside.
2. Grat zucchini. Using a box grater, grind the zucchini. You can use a regular stove or a fine stove or you can. Place the ground zucchini on a clean bowl or paper towel and squeeze out the excess moisture.
3. Stir the wet ingredients. In a separate bowl, whisk the oil, sugar, eggs, yogurt and vanilla extract well until well combined. Gently stir the ground zucchini.
4. Stir everything together. Add the dry ingredients to the wet ingredients and stir until combined.
5. bake. Pour the batter into a greased or lined muffin pan. Bake at 350 degrees for 20-22 minutes or until golden and the toothpick inserted in the middle has only a few damp debris.
6. Serve. Enjoy something fresh or cool from the oven. Store at room temperature for up to 2 days or freeze for 2 months.

Tips and suggestions:

Mixed ideas

While we think these muffins are great in their own right, some of the mixes have never hurt them either! Chopped nuts, chocolate chips or blueberries are all delicious choices.

replace

We made these with coconut oil and avocado oil and they were all delicious. If you use coconut oil, you will get a coconut flavor. Any mildly seasoned oil will work here.

We haven’t tried the gluten-free version, but a good all-around gluten-free flour should work properly.

Replace zucchini with ground carrots, or use half and half!

Try using maple syrup or honey as a sweetener, or try replacing only granulated sugar with honey. Or a combination of any of them!

Can you freeze zucchini muffins?

You can definitely! Place the muffins on cookie paper in the refrigerator until solid and place in a resealable refrigerator bag. You can also wrap the muffins individually in plastic wrap before putting them in freezer bags. Your zucchini muffin will last in the refrigerator for 2 months.

More amazing vegetarian muffin recipes: