You can find zucchini in just about everything right now, from cookies and cakes to lasagnas and salads. While I applaud the use of zucchini in just about everything, the most important recipes are still the classics. I don’t care how good a spiralized pickled dehydrated quinoa zucchini salad you can make and call it dinner, if you can’t make a basic zucchini muffin you’d better step away from the zucchini.
Zucchini muffins (and loaves) are one of my all-time favourite foods, and we eat them year-round thanks to frozen shredded zucchini. I’m always working on perfecting my basic zucchini muffin recipe, which I already loved but was determined to ensure was consistently a bakery-style muffin that is incredibly soft and fluffy, rises high and has a firm, non-sticky top, and tastes great with either cheese or chocolate.
After 6 batches with slight variations and tweaks in the past week and a half, I officially feel confident declaring that this is that muffin.I don’t put chocolate chips in muffins much anymore because my 1-year-old has the incredible talent of finding one chocolate chip and somehow transforming himself, his high chair, and anyone in the vicinity into a chocolatey mess. If said chocolate chip ends up in a snacking muffin on the couch, we’re looking at a full-on lock-down no-one-coming-over-for-three-days cleaning. Usually we just leave the chocolate chips in the cupboard now.
Unless we find multi-coloured chocolate chips too irresistible to leave behind in the bulk section, and then we make a few special “muffincakes” for my bigger baking helpers; entertainment.
This is one of those classic must-have recipes for your family recipe binders, to be passed on and made for years and years every zucchini season. Not the trendiest, the healthiest, the most unique, or the prettiest muffin around, they just taste great, and are a great way to use some of the many zucchini floating around this time of year.
- 3 cups all purpose flour (can sub up to half whole wheat)
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ tsp salt
- 2 eggs, lightly beaten
- 1 cup vegetable/canola oil
- ½ cup milk
- 2 Tbsp lemon juice
- 1½ tsp vanilla extract
- 2 cups shredded zucchini, thawed if frozen
- Optional: 1 cup chocolate chips and/or ½ cup chopped walnuts
- Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray with baking spray.
- In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In separate large bowl, whisk eggs, oil, milk, lemon juice, vanilla and zucchini.
- Pour wet ingredients into dry and stir just until completely combined (it's best to do this by hand to avoid over-mixing, which results in tough muffins).
- Fold in chocolate chips and/or walnuts if using.
- Divide batter over 12 muffin cups - they will be full! Bake for 22-26 minutes, until tops are golden and toothpick comes out clean from centers. Let sit in pan 3-5 minutes before removing to rack to cool completely.
- Best served fresh, or freeze extras, well wrapped or in an airtight container, and thaw or reheat as needed.