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.
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!
- 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
Preheat oven to 375'F and line muffin tins with 18 large or 24 small muffin liners.
Mix first 6 ingredients (the dry ingredients) well.
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.
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.