Name: Zucchini Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 250 g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 ½ tsp ground cinnamon; ½ tsp salt; 2 eggs; 150 g caster sugar; 100 ml vegetable oil; 1 tsp vanilla extract; 200 g zucchini, finely grated and squeezed dry; 60 g walnuts, chopped; 2 tbsp demerara sugar; ½ tsp ground cinnamon, for the top

Zucchini Muffins

Moist zucchini muffins with cinnamon and a handful of walnuts, baked for 22 minutes with a crunchy sugar top.

37 min total Serves 12 servings Easy

Why Zucchini Muffins Works

A weekend dish for a table of twelve: muffins are the way to feed a crowd from a single bowl, and zucchini ones are particularly good for a morning meeting or a school bake sale. The grated courgette disappears into the crumb and leaves it moist for days, with only a faint green fleck as evidence.

The batter is a classic muffin mix: dry ingredients in one bowl, wet in another, combined with a light hand. Whisk the oil, sugar, eggs and vanilla, stir in the squeezed courgette, then fold in the flour mixture in a few strokes. Lumps are fine. Mix until you cannot see dry flour, and stop. An overmixed batter gives tough muffins with tunnels and pointed tops.

Start the oven hot and turn it down. An initial blast at 200°C / 390°F for 5 minutes sets the outside quickly, driving the batter upwards to form the dome. Then reduce to 180°C / 355°F to cook the middle without burning the top. This is the trick used by bakeries for muffins that rise high.

Fill the cases to the top, sprinkle with a mix of sugar and cinnamon, and bake until a skewer comes out clean. Cool for 5 minutes in the tin before lifting out. The muffins freeze very well, and a minute in the microwave brings them back to life.

How to Make Zucchini Muffins

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Heat the oven to 200°C / 390°F and line a 12-hole muffin tin with paper cases.
Mix the flour, baking powder, bicarbonate of soda, 1 1/2 tsp cinnamon and salt.
Whisk the eggs, caster sugar, oil and vanilla. Stir in the zucchini, then fold in the dry ingredients and walnuts until just combined.
Fill the cases to the top. Mix the demerara sugar and 1/2 tsp cinnamon and sprinkle over.
Bake for 5 minutes, reduce the oven to 180°C / 355°F and bake for 17 minutes more. Cool in the tin for 5 minutes.

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Notes for Getting It Right

Squeeze the zucchini dry.
Do not overmix the batter.
Start hot for a domed top.

What Goes With Zucchini Muffins

Butter
Coffee
Hot tea
Fresh fruit

Keeping and Reheating

Keeps in an airtight container for 3 days, or frozen for 2 months.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

252Calories

4gProtein

32gCarbs

12gFat

1gFibre

15gSugar

240mgSodium

Vegetarian Dairy-Free

Zucchini Muffins

How to Make Zucchini Muffins

Notes for Getting It Right

What Goes With Zucchini Muffins

Keeping and Reheating

Nutrition per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

How to Make Zucchini Muffins

Notes for Getting It Right

What Goes With Zucchini Muffins

Keeping and Reheating

Nutrition per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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