Cinnamon Spiced Zucchini Muffins
These Cinnamon Spiced Zucchini Muffins are an easy summer bake that comes together in about 40 minutes. Made with whole wheat flour and flavoured with vanilla, dark brown sugar and a hint of nutmeg, they’re hearty yet moist and fluffy with beautiful flecks of green.
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 olive oil
- ½ cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 tablespoons milk sub dairy free
- 2 teaspoons vanilla
- 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 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.