Zucchini Muffins

These anti-inflammatory zucchini muffins are a great way to fuel your day, and they freeze ahead of time wonderfully.

Zucchini Muffins

Category: Editor's Picks, Featured Recipes, Food & Drinks, Food Recipes, Weddings

Zucchini Muffins


  • 1 1/2 cups AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup maple syrup
  • 1 large egg
  • 1 stick + 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 2 large zucchini, finely grated


  1. Preheat oven to 350, and prepare a 12-cup muffin tin with grease or cupcake liners.
  2. Wash zucchini and cut off ends and blemishes. Cut in half, lengthwise, and use a spoon to remove large seeds.
  3. Finely grate the zucchini, and squeeze out all excess liquid using a cheesecloth; set aside for later.
  4. Use a mixer to combine all wet ingredients.
  5. In a medium bowl, combine all dry ingredients. Add the dry to the wet ingredients, and stir until just combined. Use a rubber spatula to stir in the zucchini until just combined.
  6. Evenly disperse the batter in the muffin tin.
  7. Bake for 18-10 minutes, or until a toothpick comes out clean.


To freeze: Cool completely to prevent condensation, and wrap individually in saran wrap and place in a freezer bag, then put in the freezer up to two weeks ahead of time. Thaw the night before, or pop in the microwave for 15-second intervals until warm.

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