Use up your zucchini’s and make the family a batch of these easy zucchini muffins.
This is the season for zucchini’s and there is a lot of delicious recipes you can make. You can find some great zucchini recipes to make for dinner here.
Today I am going to be walking you through the steps needed to make one of my favorite zucchini muffin recipes.
These muffins are:
- Easy To Make
- Loaded with zucchini
- Full of flavors
- No mixer needed
Shopping List
The following ingredients will be needed to make these zucchini muffins. You will need flour, baking soda, baking powder, salt, raisins, cinnamon, butter, zucchini, vanilla, sugar, and eggs.
Can You Use Frozen Zucchini
Yes, you can use frozen zucchini in this recipe. You will need to thaw the zucchini and then squeeze out some of the excess moisture before adding it to your muffin batter. I prefer to use fresh zucchini in my muffin recipes.
Information About Zucchini’s
I used grated zucchini for this recipe. The type of zucchini you use will vary in their moisture amount.
If you pick them from your garden they will probably have more moisture. If they are store-bought they may be drier and have less moisture.
How Long Does It Take To Bake
The zucchini muffins take about 20 minutes to cook at 400. Insert a toothpick in the middle of the muffin to see if it comes clean, then you know it is done.
Storing Instructions
Store in an airtight container for 2-4 days.
Place paper towels in the bottom of an airtight container. Add your muffins to the container on top of the paper towels. Place another piece of paper towel on top. Cover and then store the muffins at room temperature.
If you refrigerate the muffins the texture and flavor could change. If the paper towels become damp you can replace them.
Freezer: To freeze the muffins you will want to make sure they are completely cooled down before freezing. After they are cooled down you can place them on a baking sheet and freeze them for 30-60 minutes. After that time remove them from the freezer, wrap them tightly, and place them in freezer-safe containers or freezer bags. Store in the freezer for up to two months.
You can also let the muffins cool down and then place them in freezer-safe bags without freezing them on the baking sheet first.
Directions
Step 1: Gather all the ingredients you need. Preheat the oven to 400. Then you will need to grater the zucchini. After you grater, the zucchini, set the shredded pieces aside to use later.
Step 2: Mix the dry ingredients. In a large bowl add the flour, baking soda, baking powder, salt, raisins, cinnamon, and brown sugar. Stir the ingredients together.
Step 3: Mix the wet ingredients. Add eggs, vanilla, and butter. Whisk the ingredients together.
Step 4: Pour the wet ingredients into the dry ingredients. Stir the mixture together, but don’t overmix the batter.
Step 5: Add the zucchini to the batter and stir around.
Step 6: Fill the muffin pan with muffin liners.
Step 7: Take a spoon and fill the muffin liners with batter all the way to the top.
Step 8: Place the muffins in the oven and bake for 20 minutes. To check if done insert a toothpick in the center and see if it comes clean.
Enjoy your zucchini muffins with a delicious coffee. You can find some great coffee recipes you can make at home in this article. 20 Best Coffee Recipes To Make At Home.
Tips
- Don’t overmix the batter. This can cause the muffins to become tough and rubbery.
- You don’t need to peel the zucchini. Just wash well and grater.
- You can use frozen zucchini’s if you prefer. Just thaw first and then squeeze out excess moisture.
- Bring the eggs to room temperature before adding to the recipe.
- To check if muffins are done insert a toothpick in the center of the muffin to see if it comes clean.
Zucchini Muffins
Ingredients
- 2 Cups Flour
- 1 Cup Brown Sugar
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Raisins
- 1/2 Teaspoon Cinnamon
- 1 1/2 Cups Unpeeled Grated Zucchini
- 3 Eggs
- 1 Teaspoon Vanilla
- 3/4 Cup Butter
Instructions
- Gather all the ingredients you need. Preheat the oven to 400. Then you will need to grater the zucchini. After you grater, the zucchini, set the shredded pieces aside to use later.
- Mix the dry ingredients. In a large bowl add the flour, baking soda, baking powder, salt, raisins, cinnamon, and brown sugar. Stir the ingredients together.
- Mix the wet ingredients. Add eggs, vanilla, and butter. Whisk the ingredients together.
- Pour the wet ingredients into the dry ingredients. Stir the mixture together, but don’t overmix the batter.
- Add the zucchini to the batter and stir around.
- Fill the muffin pan with muffin liners.
- Take a spoon and fill the muffin liners with batter all the way to the top.
- Place the muffins in the oven and bake for 20 minutes. To check if done insert a toothpick in the center and see if it comes clean.
- Enjoy!!
Notes
- Don’t overmix the batter. This can cause the muffins to become tough and rubbery.
- You don’t need to peel the zucchini. Just wash well and grater.
- You can use frozen zucchini’s if you prefer. Just thaw first and then squeeze out excess moisture.
- Bring the eggs to room temperature before adding to the recipe.
- To check if muffins are done insert a toothpick in the center of the muffin to see if it comes clean.
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