Zucchini Muffins

Ingredients

• 180 g (1 1/2 cups)wholemeal flour
• 1 teaspoonbaking powder
• 1/2 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 2 teaspoonsground cinnamon
• 1/2 teaspoonground nutmeg
• 120 ml (1/2 cup)maple syrup
• 60 ml (1/4 cup)unsweetened apple sauce
• 80 ml (1/3 cup)coconut oil, melted
• 1egg
• 2 teaspoonsvanilla extract
• 150 g (1 1/4 cups; about 1 1/2 courgettes)grated courgette

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Prepare the tin

   Line a muffin tin with paper cases or spray it with cooking oil, then set it aside.

3. 3

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg.

4. 4

   Mix the wet ingredients

   In a large bowl, whisk the maple syrup, apple sauce, melted coconut oil, egg and vanilla extract until smooth.

5. 5

   Combine the mixtures

   Gradually add the dry ingredients to the wet ingredients and mix until combined.

6. 6

   Drain the courgette

   Squeeze the grated courgette to remove excess liquid.

7. 7

   Fold in courgette

   Gently fold the grated courgette into the batter.

8. 8

   Fill the cases

   Divide the batter among the prepared muffin cases.

9. 9

   Bake the muffins

   Bake for 18–20 minutes, until a toothpick inserted into a muffin comes out clean.

10. 10

    Serve

    Serve the muffins.

What are zucchini muffins?

Zucchini muffins are a familiar American-style bake that uses grated summer squash in a sweet, quick-mix batter. The courgette adds moisture while its flavour stays mild.

This version pairs wholemeal flour with maple syrup, apple sauce and coconut oil, then adds cinnamon and nutmeg for warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 3g protein, 21g carbs, 7g fat.

The flour and maple syrup provide most of the carbohydrates, while coconut oil contributes much of the fat. The egg and wholemeal flour provide some protein; pair a muffin with plain yoghurt or another protein-rich food for a more balanced plate.

The ingredient choices

Wholemeal flour: it gives the muffins a fuller flavour and a slightly heartier crumb than white flour.

Maple and apple: maple syrup sweetens the batter, while unsweetened apple sauce contributes moisture and soft fruit flavour.

Courgette: freshly grated courgette folds easily through the mixture; squeezing it first helps keep the batter from becoming too wet.

Mixing the batter

Dry ingredients: whisking the flour, raising agents, salt and spices first helps distribute them evenly.

Wet ingredients: whisk these until smooth, then add the dry mixture gradually and stop once it is combined. Overmixing can make the muffins dense.

Getting the texture right

Drain well: press excess liquid from the grated courgette, but there is no need to make it completely dry.

Fold gently: stir the courgette into the batter just until spread throughout. This keeps the mixture light and avoids developing too much gluten.

Checking when they are baked

Timing: begin checking at 18 minutes, as ovens and muffin tins can differ. The recipe gives a baking range of 18–20 minutes.

Doneness: insert a toothpick into the centre of a muffin; it should come out clean. If it has wet batter on it, bake a little longer and check again.

Serving ideas

These muffins work for breakfast, a snack or alongside tea or coffee. Serve them plain to let the cinnamon, nutmeg and maple come through.

For a more substantial plate, add plain yoghurt or a piece of fruit alongside.

Recipe notes & tips

• Grate the courgette shortly before mixing so it is ready to fold into the batter.
• Measure the flour without packing it into the cup, or weigh it for consistency.
• Whisk the dry ingredients thoroughly so the raising agents and spices are evenly distributed.
• Mix only until the flour has disappeared to help keep the crumb tender.
• Start checking the muffins at 18 minutes, particularly if your tin is dark or your oven runs hot.

Variations

• Add walnuts: fold chopped walnuts into the batter for a crunchy contrast.
• Add raisins: stir in a handful for extra sweetness and chew.
• Change the spice: use a little ground ginger in place of some of the cinnamon.
• Use a different oil: substitute another neutral-tasting oil for the coconut oil.
• Add citrus: mix a little finely grated orange zest into the wet ingredients.

Common mistakes to avoid

• Leaving the courgette wet: squeeze out excess liquid so it does not make the batter too loose.
• Overmixing the batter: stop as soon as the dry ingredients are combined to avoid a heavy texture.
• Filling the cases unevenly: divide the batter as evenly as you can so the muffins bake at a similar rate.
• Opening the oven too early: wait until near the end of the baking time before checking, so the muffins have time to set.
• Overbaking: check at 18 minutes and take the muffins out when a toothpick comes out clean.

How to store

Once cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Warm briefly in the microwave or in a low oven until heated through.

Frequently asked questions