Zucchini Muffins
Use up all that zucchini you’ve got in the fridge to make Zucchini Muffins. Shredded zucchini adds lots of moisture and nutrition to the muffins. They’re so good you won’t even notice the healthy veggies in the mix.
Why these are the best Zucchini Muffins
- Zucchini muffin batter can only hold so much water. If you add too much water to the batter the muffins will become gummy. Blotting the shredded zucchini with paper towels wicks away some of the moisture.
- Less water in the zucchini means more overall zucchini with the same amount of water in the batter. By removing excess moisture we can add more zucchini to the recipe.
- This is how we get a whole pound of zucchini into a dozen muffins.
- A hint of spice and orange zest rounds out the flavor of the muffins.
Ingredients
How to make Zucchini Muffins
See the recipe card for detailed measurements and instructions.
- Layer the shredded zucchini between paper towels while you prepare the other ingredients.
- Combine the wet ingredients in one bowl and the dry ingredients in another bowl.
- Add the wet ingredients to the dry ingredients.
- Mix until the flour is absorbed.
- Fill the muffin pans about 2/3 full.
- Bake until lightly browned and the middle springs back when pressed.
Want more muffin recipes? Raspberry/White Chocolate Muffins, Bacon & Egg Muffins, Blueberry Cornbread Muffins, Cranberry Muffins, Sunflower Muffins, Bran Muffins, Squash & Poppyseed Muffins, Bran Muffins, Lemon Blueberry Muffins.
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Zucchini Muffins
Ingredients
- 1 pound zucchini (2-3 medium)
- 10 oz all-purpose flour (2 cups, see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 oz brown sugar (1 cup)
- 1 ¾ oz vegetable oil (¼ cup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange (zest very finely grated)
Instructions
- Preheat the oven to 350 °F. Butter and flour a 12 cup muffin pan (or 8 jumbo muffins) or line with paper cupcake liners.
- Use the large holes of a box grater or the large grating disc of a food processor to shred 1 pound zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let it sit while you mix the batter.
- Combine 10 oz all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt and 8 oz brown sugar in a mixing bowl and whisk to combine.
- In another bowl, whisk together 1 ¾ oz vegetable oil, 3 large eggs and 1 teaspoon vanilla extract. Stir the zucchini and orange zest into the wet ingredients.
- Add the wet ingredients to the dry ingredients all at once and stir just until combined. It will seem too dry at first, but it will moisten as the zucchini absorbs the flour.
- Use a scooper or 1/4 cup measure to portion the batter into the prepared pan. Bake until the muffins spring back when lightly pressed in the middle, 12-15 minutes
- Cool the muffins in the pan for 5 minutes then turn out onto a cooling rack.
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