"These zucchini muffins are extra moist and fluffy, and easy to make. With warm baking spices and a touch of sweetness, the kids won’t even know there’s zucchini in them!"
Easy Zucchini Muffins
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 21
Recipe Card
ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups wheat flour
- 1 1/2 cups finely grated zucchini
- 1 1/4 cups sugar
- 1 1/4 cups whole milk
- 2 sticks unsalted butter, melted
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- Turbinado sugar, optional
Method
Step 1
Preheat oven to 375 degrees. Line muffin pan(s) with paper liners. This recipe will make about 21 muffins!
Step 2
Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a cheese grater into a bowl. Measure out 1 ½ packed cups of grated zucchini (don’t squeeze the juices out). Set aside.
Step 3
In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 4
In a separate bowl, lightly beat eggs. Add in milk, melted butter, and vanilla extract. Stir.
Step 5
Pour wet ingredients into the dry ingredients. Stir until just combined. Fold in grated zucchini and walnuts.
Step 6
Fill liners about ¾ of the way up. Sprinkle with turbinado sugar (optional).
Step 7
Bake for 15-21 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!