Cinnamon Spiced Zucchini Muffins
These Cinnamon Spiced Zucchini Muffins are an easy summer bake that comes together in about 40 minutes. Flavoured with vanilla, dark brown sugar and a hint of nutmeg, they’re hearty yet moist and fluffy with beautiful flecks of green.
Servings: 12
Ingredients
- 1¾ cups whole wheat or whole wheat all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs room temperature, whisked
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 tablespoons milk sub dairy free
- 1¾ cups grated zucchini, about 1½ medium-sized zucchini, loosely packed
Instructions
- Preheat oven to 350ºC (177ºC) and line a 12-cup muffin pan with muffin liners or spray with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium-sized bowl, whisk together eggs, oil, granulated sugar, dark brown sugar, vanilla extract and milk. Add grated zucchini and mix until just combined. If using any add-ins, fold them in now.
- Scoop batter evenly among the 12 cups and bake for 22-24 minutes until golden and a tester comes out clean. Let cool in pan for 10 minutes so the muffins are easy to remove then transfer to a wire cooling rack.
Notes
To make dairy free: Substitute your favourite plant-based milk.
To make gluten free: Use an equal amount of your favourite good quality whole wheat 1:1 gluten free flour blend.
Zucchini preparation: Shred the zucchini using the large holes on a box grater. There’s no need to blot any excess water from the zucchini once grated.
Variations: This recipe is flexible enough to stir in up to 1 cup (170 grams) chocolate chips, chopped nuts (~100 grams), raisins (145 grams) or seeds (130 grams) to make them your own.
Line your muffin cups: Using muffin liners makes them so much easier to remove from the pan and clean-up is a breeze.
Scoop the batter: Use a medium cookie scoop to transfer the batter into the muffin cups. It’s simpler and tidier than using a spoon.
Storage: Zucchini muffins will keep well in an airtight container on the counter for a few days, in the refrigerator for up to a week or freeze for up to 3 months. Thaw frozen zucchini muffins in the refrigerator overnight then bring to room temperature or warm them in the microwave before serving.