Recipe – Classic Zucchini Muffins

Classic Zucchini Muffins are an excellent way to use up any zucchini in your kitchen. They are delicious, and zucchini also provides beneficial fiber and B vitamins. So why not make some?

These delicious muffins make a delicious breakfast or afternoon snack, as they’re high in fiber and low in sugar. A healthier choice for everyone!

Baking Tips

Zucchini is an amazing summer vegetable that can be used in many recipes. Add it to soups, stews, stir-fries, casseroles, and baked treats like cakes, breads, and muffins for an added twist!

One of our favorite ways to use zucchini is in a recipe with chocolate chips. These dark chocolate zucchini muffins make an indulgent breakfast or dessert; their moist and tender interiors boast an irresistibly crunchy top sure to please any sweet tooth.

To make this recipe, start by grating the zucchini using either a box grater or a shredder blade in your food processor. Doing this helps the zucchini melt into the batter, making it less likely to be dry – leading to an easier muffin texture.

Grated zucchini is blended with granulated sugar, eggs, oil, and vanilla before being mixed in with the flour, baking powder, and salt. For additional flavor, you can add raisins or nuts.

This recipe is ideal for using up those extra zucchini lurking in your refrigerator and pantry. It would also make an excellent snack for kids, who will surely enjoy its flavor and texture.

You can transform these muffins into a loaf by increasing the cooking time to 50-60 minutes. This will yield an ideal firm bread that pairs perfectly with cheese or coffee.

To add flavor, stir some Italian pesto into the batter before baking. Not only does it give the bread an attractive sheen, but it also keeps them moist without needing additional liquid.

For an added crunch, sprinkle the muffins with some grated parmesan before baking. This helps absorb moisture from the zucchini and gives these muffins a satisfying bite.

These easy recipes make a delicious and nutritious breakfast or a quick snack. Enjoy them with your morning coffee or tea to keep your day upbeat!

Why Bake Zucchini Muffins

Zucchini muffins are an ideal way to utilize fresh zucchini and make a delicious, nutritious treat. Plus, they’re super convenient – simply store them in your fridge or freezer and grab them when you need something on the go!

They’re light and moist, sweetened just enough to satisfy without overpowering your taste buds. Furthermore, fresh zucchini provides all of its beneficial nutrients – making them an excellent way to get more vitamins and minerals into your diet.

These delicious cheese-laden zucchini muffins make a delicious breakfast or midday snack, and they’re an ideal low-carb alternative to pasta.

These muffins boast a delicious cheese, chives, and chili flavor that pairs perfectly with the shredded zucchini. Plus, the batter is easy to make – you can customize it according to your individual needs!

These muffins have a tender texture thanks to shredded zucchini, plus they stay fresh longer due to their high fiber and potassium content. Not only that but these nutritious treats also have been known to lower blood pressure and reduce the risk of heart disease.

To make these muffins, grate the zucchini using a box grater. Start at the bottom and work your way up; it may take some effort to get all of it out, but the results will be worth it for an incredibly tender, delicious muffin!

This recipe is so quick and effortless that it’s the perfect way to use up any extra shredded zucchini you may have on hand. Plus, you can double it for larger batches!

They’re ideal for those with diabetes, as they provide a low-carb alternative that helps maintain blood sugar levels. Furthermore, these snacks contain few calories, cholesterol, and carbs while being an excellent potassium and vitamin A source.

They’re an ideal snack for those with a sweet tooth and a love of chocolate. Moist and rich with oats, yogurt, and dark chocolate chips make for a nutritious start to the day or midday pick-me-up! Additionally, these gluten-free or grain-free treats make perfect additions to any diet.

Storage

Zucchini is one of our go-to summer vegetables and is an impressive addition to many dishes. This versatile veggie can be enjoyed raw in salads, cooked in stews and soups, or baked into muffins!

If you’re a big fan of zucchini and have plenty of fresh produce, why not freeze some for later use? This is an efficient way to save both time and money by keeping your food at optimal temperatures for longer.

When freezing zucchini, following some basic storage guidelines is essential so your frozen slices of zucchini maintain their shape and integrity during storage. First and foremost, blanching is key; this helps remove excess moisture and prevents freezer burn.

Once your zucchini slices have been prepared, transferring them to airtight containers or freezer-safe bags is important. Be sure to label each container with its contents and date.

You can also wrap containers or bags in saran wrap before freezing them for extra protection from air and moisture. Once frozen, you can quickly defrost and use your zucchini in recipes!

Another delicious way to store frozen zucchini is as a filling in muffins. You can freeze various muffin recipes this way, with each muffin lasting up to three months before needing to be thawed and baked again.

To freeze zucchini muffins, simply place them in a freezer-safe bag and wrap the bag in saran wrap before freezing. When ready to bake, simply pull the bag out of the freezer and let it thaw in your refrigerator for several hours before baking.

Once baked, Classic Zucchini Muffins can be stored in an airtight container in the refrigerator for up to 3 days. You may also reheat them briefly in a microwave oven before serving.

These zucchini muffins are sure to please, whether you serve them for breakfast or an afternoon snack. Packed with fresh vegetables and natural sweeteners, these healthy treats provide plenty of energy and filling nutrition – perfect for anyone trying to reduce calories and sugar intake.

Can You Freeze Zucchini Muffins?

Classic Zucchini Muffins are the ideal sweet, savory, and healthy combination. They can be enjoyed for breakfast, lunch, or dessert – plus, they’re easy to make and store for months at a time if you need something nutritious on hand. An ideal recipe to keep in your arsenal when you need something quick but still tastes delicious!

They’re ideal for the whole family to enjoy. Low in calories, cholesterol, and carbohydrates, and an excellent source of potassium and vitamin A. Gluten-free options exist, too – you can make them with almond flour, chickpea flour, or gluten-free all-purpose flour.

If you want to freeze zucchini muffins, the ideal method is to wring out any moisture from the squash. Doing this will ensure your muffins stay moist when frozen.

Before freezing, it is recommended that you blanch the zucchini to kill any bacteria present. Doing this will speed up the decomposition process of the squash so it does not turn into mush when frozen.

You can quickly blanch a few zucchinis at a time in just minutes. To do this, boil a large pot of water and add your cut zucchini in small batches. After several minutes have elapsed, immerse the zucchini in an ice water bowl to stop cooking and stop any further cooking.

Once the zucchini has cooled, rinse it well to remove excess salt. Then, squeeze out as much water as possible by pressing it firmly against a paper towel or cheesecloth. After draining, place the cooled zucchini firmly into muffin pans and freeze.

After several hours, take them out of the freezer and store in a freezer-safe container or bag. These should remain fresh for up to six months.

If you plan to make multiple batches of these muffins at once, freezing them individually serves is the best way to go. This makes portion control much simpler and when you want a muffin for snacking on, just pop it into the microwave for a few seconds, and you’re good!

Basic Information

• Avg. Prep. Time: 10 minutes
• Avg. Cooking Time:25 minutes
• Avg. Total Time: 35 minutes
• Serving Size: 12 muffins
• Diet-friendly with: Vegetarian.
• No-no for: Keto, Candida, Paleo, Vegan, Gluten-free.

Ingredients

• Eggs – 2 (large)
• Sugar – 1 1/3 cups (280g)
• Vanilla extract – 2 teaspoons
• Zucchini – 3 cups (grated and fresh)
• Butter – 3/4 cups (unsalted and melted)
• AP flour – 2 3/4 cups (400g)
• Baking soda – 1 teaspoon
• Baking powder – 1 teaspoon
• Salt – 1 pinch
• Cinnamon – 2 teaspoons
• Ground ginger – 1 teaspoon
• Nutmeg – 1 pinch
• Dried fruit – 1 cup (golden raisins, cranberries, your call)

Required Equipment

• A muffin tin
• Two mixing bowls
• A toothpick
• Measuring spoons and cups

Preparation Directions

• Preheat: the oven at 350⁰F (175⁰C). You can also gain some extra time by coating the muffin tin with a bit of butter or vegetable oil.
• In the first bowl: mix the eggs along with sugar and vanilla extract. Now add the zucchini with the melted butter.
• In the second bowl: mix all dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg).
• Combine: the contents of the second bowl into the first bowl, but don’t overmix them. Now it’s the time to add the raisins or dried cranberries (if you choose to use them).
• Scoop and Fill: with a couple of spoons, place the dough equally up to the top of each muffin cup. Don’t worry, since these muffins don’t rise so much.
• Bake: the actual time might vary, but you should bake these muffins for about 20-30 minutes. You want the muffins to get golden brown.

Extra Tips

• For this recipe, we used melted butter to get a moist texture. However, if you want your muffins to be more on the creamier side, you can use room-temperature butter.
• Baking times might vary from oven to oven, so go ahead and make some tests with a toothpick to check for muffin readiness – it should come out clean or with very little batter on it.
• In case you are not so fond of vanilla extract, you can swap it for vanilla sugar.
• Sometimes, market-variety zucchini might be a bit dry. After shredding it, you can sprinkle some water on top of it and then let it strain using a fine-mesh sieve.