Tender, lightly sweetened and full of flavor, these Zucchini Muffins are a must-make during summertime. You can also freeze some for later.
We planted zucchini this year — a first for us, though I have grown other squash in the past. It’s one I never thought I’d want to plant. But when it came time to order seeds, I decided to.
Zucchini has a reputation, you see. It grows with abandon, overwhelming the grower. First, they kindly offer the excess zucchini to friends and family. Then they resort to secret porch drop-offs to distribute the abundance of squash.
Maybe that will be me soon. Fortunately, I know lots of people in my neighborhood to secretly gift it to.
I count these Zucchini Muffins as one of those reasons. The zucchini in the muffins makes them perfectly tender and moist. The lightly sweetened crumb with a hint of cinnamon makes them so pleasantly flavored. And the easy one-bowl preparation makes them a cinch to make.
Yes, there’s a lot to love about these muffins.
How to make Zucchini Muffins
Start with fresh zucchini. Buy it from the farmers market or pluck it from your garden or pick one up at the grocery store. However you get it, you need one. And it doesn’t have to be huge either.
This calls for a half-cup of shredded zucchini so choose accordingly.
Once you have that, it’s an easy one-bowl process.
Mix together the egg, milk and oil. Add the flour, baking powder, light brown sugar and cinnamon. Mix well. Let the batter rest — the batter will puff up. And then stir in the zucchini.
Finally, divide the batter evenly among lined muffin cups. Sprinkle them with coarse sugar and bake.
And that’s it. Your fresh, flavorful Zucchini Muffins are ready to be enjoyed. And enjoy them you will — I am sure of it!
- 1 large egg
- 1 cup milk
- ½ cup olive oil
- 2 cups all-purpose flour
- ¼ cup light brown sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ cup shredded zucchini (about 1 small zucchini)
- coarse sugar (optional)
- Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
- In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder and cinnamon. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Stir in the shredded zucchini.
- Divide the batter evenly among the 12 muffin liners. If desired, sprinkle the tops with coarse sugar.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
- Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.