Zucchini muffins are a wonderful light treat in the late afternoon with a cup of coffee or tea.

Zucchini adds fabulous moisture in muffins and right now with this versatile squash at its peak in the farmer’s markets, give these muffins a try.

About the recipe

My friend Donna dropped off these delicious zucchini muffins couple of weeks ago that were perfection personified. They were light and fluffy, not too sweet and smelt divine of cinnamon and nutmeg. The best part? The way she had delivered them.

Donna’s presentation was so original!

She had delivered her zucchini muffins in a sheer gauzy wine sleeve! So original and so pretty to look at that I didn’t eat the muffins all day 😄.

When I finally succumbed to temptation, these zucchini muffins were worth the wait – they were delicious! Hitesh had them the next day with his morning coffee 🧁☕️.

Donna’s recipe is rather unusual 😄 in that two types of flours are used including all purpose flour and whole wheat flour. This is what’s interesting – the recipe calls for 3/4 cup flours plus 2 tbsp of each flour – what’s up with the additional 2 tbsp of flour?

I didn’t question the detail, I just knew I had to follow it exactly to get my zucchini muffins to be light and fluffy as hers.

3 easy steps for fluffy muffins

The recipe is easy in that it’s just three steps, and a very quick baking time – just 15 minutes. First mix the dry ingredients. Then mix the wet ingredients. Combine the two with shredded zucchini and bake. It’s that easy.

Zucchini Muffins
makes 12 big fluffy muffins
recipe contributed by Donna

Ingredients:

• 3/4 cup plus 2 tbsp all-purpose flour 
• 3/4 cup plus 2 tbsp whole wheat flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 Tablespoons (30ml) milk 
• 1 3/4 cup shredded zucchini (no need to wring out) 1 zucchini should suffice.
• Optional: candied ginger and powdered sugar for garnish.

Directions:

• Preheat oven to 425 F.  Whisk all your dry ingredients together (not the sugars). Combine all the wet ingredients plus- sugars, eggs, vanilla, and milk. Add the zucchini. Combine all the ingredients together.

• Use a large ice cream scoop fill the muffin pan.  Bake for 15-17 minutes. Use a toothpick and bake until the toothpick comes out clean. 

Cool 5 – 10 minutes then transfer to a platter. Muffins are ready! Garnish with candied ginger and dusting of powdered sugar. (optional)