Zucchini Muffins

Moist, Healthy Muffins

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 ½ 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.

What Else You Can Do With Zucchini

Zucchini muffins are delicious! These summer squash are easy to grow and can be very prolific. I love growing them because they are also very versatile in both sweet and savoury recipes. My family loves them in my Zucchini Cheddar Fritters. I love it in Zucchini Salad with Hazelnuts and Feta and in the same post you'll see it makes a delicious pizza topping when sliced thinly too.

Can These Be Made In A Loaf?

Yes! These muffins work great in individual loaf pans like these below. Just increase the baking time by 5-10 minutes. A larger loaf pan will need longer to cook through. Be sure to insert a toothpick in the middle to check for doneness. If your toothpick comes out clean, it is done. (Don't you love this gorgeous French country farmhouse linen tea towel? We sell these and more in our shop!)

How To Store And Save Excess Zucchini

If you are growing your own and find yourself with more than you can use or give away, freeze some for the winter. Zucchini stores best if you grate it and then gently squeeze some of the extra watet out. Once prepped, store in 2 c portions in the freezer for easy premeasured baking, casseroles etc.

Even More Great Ways To Use Courgette

Some other great ways to use zucchini (or 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.

Summer Squash Is Easy To Grow (And Prolific)

As you can see, I am a lover of this lovely and easy to grow vegetable. I highly recommend growing some to enjoy fresh or cooked. Zucchini is easy to grow and lends itself well to container growing. I love to use a large tomato cage to contain my summer squash and keep the leaves dry and off the ground. Let me know below, do you like zucchini? Do you grow it and what's your favourite way to use it?

Cheers my Friends!

Sabrina

Recipe

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!

5 from 4 votes

Print Pin Rate

Course: Baking, Muffin, Snack

Cuisine: canadian

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 18 Muffins

Author: Sabrina Currie

Ingredients

• ▢ 1 c Spelt Flour
• ▢ 1.5 c All Purpose Flour
• ▢ 2 teaspoon Baking Powder
• ▢ 1 teaspoon Baking Soda
• ▢ ½ teaspoon Salt
• ▢ ¼ teaspoon 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
• ▢ ¼ c Vegetable Oil Olive Oil works just as well
• ▢ 1 teaspoon Vanilla extract
• ▢ *Optional ½ c chocolate chips or 1 c finely diced apple

Instructions

• 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.

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