My garden is exploding with zucchini. If you don’t pick them while they ready, like if you wait 2 extra days like I do a little too often, they end up being as big as a Buick. So we have been having a LOT of zucchini bread in our house lately. But out of everything I have made, these muffins are definitely my favorite. Perfectly moist, perfectly sweet and oh so delicious! They puff up beautifully and you cannot resist them the second they come out of the oven. The tops are my favorite, so if you come to my house, you may see a lot of just muffin bottoms lying around.
Zucchini Muffins
makes 12
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2/3 cup butter, melted
1 1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
zest from 1 small lemon (about a 1/2 tablespoon)
3 cups grated, unpeeled zucchini
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. Using a mixer, beat the eggs and sugar until creamy. Add the vanilla, lemon zest and butter. Add in Zucchini. Slowly add the dry ingredients and mix until well incorporated.
**This part is super important. Instead of using non stick spray for your muffin tins, melt a little butter and using pastry brush cover the entire surface of the muffin cups. Distribute the batter evenly between the muffin cups. They will be full, and it’s okay! If you are nervous about that, feel free to use another 2 muffin cups, but mine turned out perfect. Bake at 350 degrees for 25-30 minutes or until cooked through. They will get brown and beautiful. Cool for about 5 minutes and transfer to a cooling rack. These will stay good for a couple of days if stored in some tupperware.
Enjoy!
i absolutely love zucchini in baked goods…i’ve made zucchini bread and CARROT zucchini muffins…next I’ll have to try these!
Maybe I could get one of those zucchini’s and make that tastey recipe.
I have plenty of zucchini–these look yummy!
My zucchini exploded overnight it seemed!! I will enjoy making these for the kids!
i don’t think i usually think a zucchini muffin as cute, but this one featured here? So, Cute!! Adorable.
And I like your signature move… adding lemon
after finding myself in a predicament similar to yourself I started surfing the web for idea on how to tackle the enormous amount of zucchini I picked from my garden, and I stumbled across your website. I went to bake these lovely muffins and half was through I realized I only had a half of a cup of regular sugar and for the rest I had to use brown sugar! I also didn’t have any lemon so i used a little lime juice. Despite these substitutions the muffins came out amazing! They were so moist and dense but still fluffy! I would definitely make these again.
What do you do with the 2/3 cup butter, melted. I assume it is mixed with the eggs, but you would have to be sure it is cooled!
Sorry I just noticed butter is mentioned later, in a different order than the ingredient list. I must have read that recipe 8 times before I saw it.
I hear you on the zucchini!! I am afraid to look at my zucchini plants today because I know I had some ready to pick a couple of days ago…yikes! Despite eating it for nearly every meal for the last week, I still can’t keep on top of it. Definitely going to give these a try!!
I love that this recipe doesn’t include sugar. Are the muffins still moist and sweet?
Now I know what to do with all the extra from the garden this next year. Thanks for sharing.