'Tis the season. 'Tis the zucchini season that is. Farmer's Markets and grocery stores seem to have an abundance of them now. Which means it's the perfect time to make some delicious, moist, crunchy topped, lightly spiced Zucchini Muffins! And, if by chance you are someone who happens to love zucchini, has a bit of a sweet tooth, and have convinced yourself that a muffin made with zucchini it's healthier, today is your lucky day. While on an epic, road trip adventure out west this summer, my friend Karen brought some of her homemade zucchini muffins to sustain us on our hikes. In just one bite, I knew I needed to have her recipe. Years back she had the brilliant idea of turning her mother's zucchini bread recipe into muffins. What is not to love about being able to freeze a batch of zucchini muffins to enjoy whenever your crave one? Or to throw a few in a bag and bring them along on hike? Or to start your day with one?
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As much as I love a good thick slice of zucchini bread or any quick bread for that matter, I am beginning to think I need to start turning every one of my 'bread' recipes into muffins!
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On a flavor continuum, these Zucchini Muffins are a 9+! On the beauty pageant scale, they fall somewhere between a 6 and 8. I made this muffin recipe twice to try and get them to have the kind of swoonworthy eye candy look that would compel you to make them. But after the second attempt, I decided there are times when flavor trumps everything. And in all seriousness, you need these insanely scrumptious, amazingly flavorful Zucchini Muffins in your life.
The recipe makes somewhere between 18-20 muffins. Which makes their freezability factor a big plus! Especially if you happen to live alone or in a very small household. Filling the muffin cups closer to the 2/3's full versus the 3/4's full amount will help prevent your muffins of 'overspilling' during the baking process (trust me I learned this lesson). In a preheated 350 degree (F) oven, baking time for the zucchini muffins ranges somewhere between 28-32 minutes.
The baked, slightly cooled muffins have the perfect muffin texture. A slightly crunchy top and a soft, moist, perfect crumbed center. The cinnamon in the batter is one of the factors sending the flavor of these muffins over the top! The only changes I made to Karen's recipe were to add some Kosher salt and squeeze out some of the liquid of the shredded zucchini. Other than those minor changes, I stayed true to her recipe. But in all likelihood, eliminating some of the moisture from the zucchini was probably one of those 'assumes everyone knows' steps on thirty year old handwritten recipe cards.
If there were any important takeaways from making these Zucchini Muffins it was the reminder of the importance of always 'eating deliciously'. Coming from me this may seem like a slight departure from my usual 'eat beautifully' mantra. Call it wisdom, a moment of irrationality, or sage advice. Whatever you call it I'm going on record saying never ever pass up a muffin having a 9+ rating on the flavor continuum.
Recipe
Zucchini Muffins
Makes 18-20 incredibly delicious muffins
Ingredients
1 cup vegetable oil or canola oil
2 1/2 cups (500g) granulated sugar
3 large eggs
1 teaspoon vanilla
3 cups (396g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon cinnamon
1/2 teaspoon Kosher salt
2 cups (300g) unpeeled, coarsely shredded zucchini (see notes)
Directions
1. Preheat the oven to 350 degrees (F). Line a cupcake pan with cupcake papers.
2. Sift the flour, baking soda, baking powder, cinnamon and Kosher salt. Set aside.
3. In the bowl of standing mixer fitted with a paddle attachment, briefly mix together the sugar and oil (about 15-20 seconds).
4. Add in the eggs and beat until well blended (about 30-40 seconds).
5. Mix in the vanilla.
6. Add in the dry ingredients. Mix until blended (the batter will be very thick).
7. Add in the zucchini and mix just until fully incorporated.
8. Using an ice cream scoop, fill the cupcake tin 2/3's full. Place the cupcake tin on a large baking sheet and bake for 28-32 minutes or until the muffins spring back when lightly pressed.
9. Remove from the oven. Let cool for about 5 minutes in the pan. Then remove and transfer to a cooling rack.
10. Repeat the baking process using the remaining batter.
11. Serve the muffins warm or at room temperature. Store any leftover muffins in a freezer ziplock bag.
Notes: (1) If measuring the zucchini using measuring cups, press down in the same kind of manner as you measure brown sugar. Ideally, weigh out the shredded zucchini. Before mixing the shredded zucchini into the batter, transfer to a colander and squeeze out much of the liquid. (2) Some of the baked muffins might have a slight dimple in the center. Not to worry, they are still really delicious. (3) If you love the flavor of zucchini, there are eight other zucchini recipes on the blog!
The Badlands, South Dakota (August 2022)
