Zucchini muffins
- Preparation 15 min
- Cooking 18 to 20 min
- Servings 12 muffins
- Freezing Absolutely
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🥒 The recipe that solves the zucchini overflow
I know a lot of people have gardens that explode with zucchini all at the same time in the summer, and I figured I needed a great recipe to use up the ones hanging around in the fridge. These muffins are exactly that: soft, well-spiced, and a great way to clear out the garden without breaking a sweat. By the way, zucchini is the English word and courgette is the French one, so no matter what you call it at home, it’s the same vegetable.
🔥 The secret to a big muffin top
The technique here is the classic one for a beautiful exploding muffin top: start baking at 425 °F to make the batter rise all at once, then drop to 350 °F to cook the centre without burning the top. I divided my batter into 12 for standard-size muffins, but you can fill only 8 or 10 cavities if you want even bigger muffins that dome up more. Just keep in mind that the baking time will change a little depending on how many you make.
🍽️ Breakfast, lunch or snack, it works every time
These muffins are great for breakfast, in a lunch box or as a snack. And the real bonus is that they freeze beautifully. I always make a double batch at the height of zucchini season so I have some ahead in the freezer, ready to thaw on the counter in a few hours.
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🥒 Small zucchinis, no need to squeeze them out
I use small zucchinis and I never squeeze them out before adding them. That’s actually what gives you a big, wonderfully moist muffin. However, if your zucchinis are larger and really full of water, I strongly suggest squeezing them out: place the grated zucchini on paper towels and blot out as much moisture as possible before adding it to the batter.
🌡️ The two-temperature method is the secret to the muffin top
Starting at 425 °F makes the batter rise all at once, then dropping to 350 °F cooks the centre without burning the top. It’s the classic technique for getting that big, domed muffin top you see at bakeries.
📏 Adjust based on the size of your muffins
I divided my batter into 12 for standard muffins, but you can spread it across 8 or 10 cavities if you want even bigger muffins that dome up more. The baking time will increase a bit, so keep an eye on them with a toothpick.
🍫 Add chocolate if you feel like it
A handful of chocolate chips folded into the batter turns these muffins into an indulgent version, without changing anything else in the recipe.
🌾 Gluten-free version
You can replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture changes a little, slightly denser, but the result is still very good.
❄️ They freeze beautifully
Make a double batch and freeze the extras in an airtight bag. Let them thaw at room temperature for a few hours before serving. They come back almost as fresh as day one.
✅ What to serve with my zucchini muffins?
They’re delicious on their own, but for a truly comforting brunch, serve them alongside my Carrot Muffins or my Banana and pecan muffins for a varied muffin basket that pleases everyone.
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Muffins
- 1 ½ cups (188 g) all-purpose flour
- ½ tsp (2.5 ml) baking powder
- ½ tsp (2.5 ml) baking soda
- ½ tsp (2.5 ml) salt
- 2 tsp (10 ml) ground cinnamon
- ½ tsp (2.5 ml) ground nutmeg
- ¼ cup (59 ml) vegetable oil
- ¼ cup (62.5 g) unsweetened applesauce
- ½ cup (100 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp (10 ml) pure vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
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Preparation
- Preheat the oven to 425 °F (218 °C). Prepare a muffin tin with cooking spray or paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined. Set aside.
- In a separate medium bowl, mix together the oil, applesauce, brown sugar, granulated sugar, egg, vanilla and zucchini until combined.
- Add the dry ingredients to the wet ingredients and stir gently, just enough to moisten, no more. Divide the batter evenly among the muffin cavities, filling them completely.
- Bake for 5 minutes at 425 °F (218 °C), then, without opening the oven door, reduce the temperature to 350 °F (177 °C) and continue baking for 13 to 15 minutes, until a toothpick inserted in the centre comes out almost clean.
- Remove the muffins from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Run a knife around the edges if needed to loosen them.
It depends on the size. Small zucchinis release less water and don’t need to be squeezed out. It actually makes for a moister, softer muffin. However, if your zucchinis are larger, blot them on paper towels before adding them, otherwise the batter may end up too wet.
It’s the classic technique for getting a beautiful domed muffin top. The high initial heat makes the batter rise all at once, then the lower temperature cooks the centre without burning the top. That’s what gives you that bakery-style muffin look.
Yes, a handful of chocolate chips pairs really well with the zucchini and spices. Simply fold them into the batter before filling the tins, without changing anything else in the recipe.
Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture becomes a little denser, but the result is still very good.
Absolutely, and they freeze beautifully. Place them in an airtight bag once fully cooled. Let them thaw at room temperature for a few hours before serving.
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