Zucchini Muffins Recipe

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.

But zucchini is also a wonderful summer vegetable with so many uses. From zucchini bread to sauteed zucchini, there are many reasons to get excited about it being available now.

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!