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 Zucchini Muffins

My parents have the best garden. I get so many cucumbers, zucchini, tomatoes, and tons of other veggies that I just don’t know what to do with them. Usually I take them to work and it’s like a second Christmas in the office! Everyone always asks when I’m bringing in more cucumbers.

Zucchini Muffins

This time I’ve been gifted a bag full of zucchinis and there’s only so many times you can eat zucchini as it is before it gets a little old. I saw these zucchini muffins on Sally’s Baking Addiction and knew that this would be the change I was craving! Her muffins never let me down, and she’s perfected the art of the delicious big muffin top!!

Zucchini MuffinsZucchini Muffins

I used a yellow zucchini, but a green one would work just as well. She adds nutmeg as well as cinnamon and while I like nutmeg well enough, I decided that it wasn’t quite close enough to Christmas for me and just added a touch more cinnamon instead. I also needed a few extra minutes than what she mentioned, but I think I got bigger muffins. These are incredibly delicious and they’re definitely going to be breakfast tomorrow!

Zucchini Muffins

I did add a little bit of sugar to the top of a couple of them. Those came out with a light color top while the ones without sugar had a darker top. I like it both ways, but adding the sugar to the top gives it a bit of a crunch. You can’t go wrong with either option!

Zucchini Muffins

  Zucchini Muffins
Prep Time: 20 mins Cook Time: 23 mins Total Time: 43 mins
Makes: 7 muffins
1 egg, beaten
1/2 cup of brown sugar
1/2 cup of granulated sugar
1/2 cup of coconut oil
1 cup of yellow or green zucchini, grated (this is about 1 large zucchini)
2 teaspoons of vanilla
1 and 1/2 cups of white whole wheat flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of cinnamon
Sugar for topping if desired
1) Preheat oven to 425° F and spray a muffin tin with nonstick spray.
2) In a medium sized mixing bowl, combine the egg, sugars, oil, zucchini, and vanilla.
3) In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
4) Add the wet ingredients to the dry, and mix until the flour mixture is wet. Be careful not to overmix.
5) Scoop batter into the muffin tins. The batter should be to the top of the tin. If you are adding the sugar to the top, now is the time to sprinkle it on.  I used a small spoon (about 1/2 a teaspoon).  Bake for 5 minutes at 425°. Without removing the muffins, lower temperature to 350° F and cook for another 18 minutes.
6) Let cool for at least 5 minutes in the tin before eating.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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