Zucchini muffins are delicious! And zucchini are easy to grow and once they start growing, they can be very prolific. I love growing them because they are also very versatile in both sweet and savoury recipes.
This tender, moist and healthy zucchini muffin recipe is a family friendly winner. I have paired spelt flour with regular all purpose flour for added depth of flavour, fiber and minerals. Yogurt and eggs boost richness, protein and moisture making these a nutritious muffin for snacking. These are delicious with or without the 1/2 cup of chocolate chips or 1 cup of finely diced apple to the batter but adding bursts of sweetness really make this muffin stand out.
These muffins work great in individual loaf pans like these below. Just increase the baking time by 5-10 minutes.
If you are growing your own and find yourself with more than you can use or give away, freeze some for the winter. Best grated with some of the water gently squeezed out, then store in 2 c portions in the freezer for easy baking or casseroles.
Some other great ways to use courgette is in homemade relish or pickles, slices grilled on the barbecue, cheesy casseroles and smoothies. Of course you can slow the production by harvesting the blossoms for my favourite treat-fried ricotta stuffed blossoms.
If you’re looking for some savoury zucchini recipes, check out my Cheddar Zucchini Fritters, Zucchini and Squash Blossom Pizza, or Zucchini Salad with Hazelnuts .
Zucchini Muffins
Delicious, tender and healthy zucchini muffins made with yogurt and spelt flour. (You can substitute whole wheat or whole grain flour if you wish) Optional add in's include finely diced apple or chocolate chips. Happy snacking!
Ingredients
- 1 c Spelt Flour
- 1.5 c All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp each, Cinnamon and Nutmeg
- 2 c Zucchini, shredded and moisture gently squeezed out.
- 1 c Brown Sugar
- 3 Eggs
- 1 c Plain low fat yogurt
- 1/4 c Vegetable Oil Olive Oil works just as well
- 1 tsp Vanilla extract
- *Optional 1/2 c chocolate chips or 1 c finely diced apple
Instructions
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Preheat oven to 375'F and line muffin tins with 18 large or 24 small muffin liners.
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Mix first 6 ingredients (the dry ingredients) well.
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In a separate bowl, mix remaining 6 ingredients (the wet ingredients) and then combine with dry, mixing gently until incorporated. Stir optional ingredients if using and spoon equally into muffin liners.
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Bake at 375'F 25-30 minutes or until toothpick inserted comes out clean. Cool 5 minutes in the tin and then remove to cooling racks.
The zucchini in these muffins makes them incredibly moist, yum!
Thank you Joss! That’s the best part about baking with zucchini!
Such a great snack idea for summer picnics and outings. I am always looking for zucchini recipes once my farm box starts overflowing with them.
Thanks Vanessa! Enjoy 🙂
Great recipe…whilst Ive tried a Zucchini bread a while ago, the muffin is new for me…Love that you have used Spelt flour too!
Thank you so much Shailaja! I hope you enjoy 🙂
Great recipe, with lovely and simple but well-considered ingredients. Your choice of spices is great, and I love the idea of using spelt. Love the apple idea too – I’ve done chocolate chips before, but never apple and it seems like it’d be wonderful. And I have to say, I quite like the colourful muffin wrappers. It’s a really nice way to add some punch to your presentation! Cheers!
Thanks Sean! I started using apple because one of my kids doesn’t like chocolate if you can believe it. It’s a nice fresh burst of sweetness.
So many idea’s can’t wait to try this at home thanks to you and a really helpful recipe.