Zucchini Muffins

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4.60 from 10 reviews

Eileen Gray

Shredded zucchini adds lots of moisture and nutrition to these muffins. They couldn't be easier to make

Prep Time30

Bake Time15

Total Time45

Servings:12 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

This recipe will also make 8 jumbo muffins or one 9"x5" loaf. Adjust the baking times as needed.

Nutrition