Zucchini Muffins Recipe

Ingredients

• 300 g (2 cups)grated courgette
• 240 g (2 cups)plain flour
• 200 g (1 cup)sugar
• 120 ml (0.5 cup)vegetable oil
• 2 largeeggs
• 5 ml (1 tsp)vanilla extract
• 5 ml (1 tsp)baking powder
• 2.5 ml (0.5 tsp)bicarbonate of soda
• 2.5 ml (0.5 tsp)salt
• 5 ml (1 tsp)ground cinnamon
• 2.5 ml (0.5 tsp)ground nutmeg

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease a muffin tin or line it with paper cases.

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg.

3. 3

   Beat wet ingredients

   In a separate bowl, beat the eggs, then mix in the oil and vanilla extract.

4. 4

   Combine the mixtures

   Stir the wet mixture into the dry ingredients until just combined.

5. 5

   Fold in courgette

   Gently fold the grated courgette into the batter.

6. 6

   Fill the cases

   Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

7. 7

   Bake the muffins

   Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

8. 8

   Cool before serving

   Leave the muffins in the tin for 5 minutes, then move them to a wire rack to cool completely.

What are zucchini muffins?

Zucchini muffins are a familiar American-style bake that uses grated summer squash in a sweet, spiced batter. The courgette has a mild flavour, so the cinnamon and nutmeg are prominent while the vegetable helps keep the crumb moist.

This version uses oil rather than butter and a straightforward method of mixing dry and wet ingredients separately. Folding in the courgette at the end helps distribute it through the batter without overmixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 30g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while vegetable oil supplies most of the fat; eggs contribute some protein. Pair a muffin with yoghurt, eggs or another protein-rich food and some fruit to make a more balanced plate.

Choosing and preparing the courgette

Fresh courgette: Choose a firm one and grate it finely or on the medium holes of a box grater so it blends easily into the muffins.

Moisture: The recipe adds the grated courgette directly to the batter. If it is unusually watery, lightly squeeze it over the sink before measuring so it does not make the mixture excessively wet.

Mixing without overworking

Dry bowl: Stir the flour, sugar, raising agents, salt and spices together so they are spread through the mixture.

Wet bowl: Beat the eggs before adding the oil and vanilla, then stir the two mixtures only until the dry flour is incorporated. A few small lumps are preferable to mixing until completely smooth, which can make muffins tough.

Filling the muffin tin

Even portions: Fill each cup about two-thirds full, as directed, to give the batter room to rise without overflowing.

Clean edges: If batter spills onto the tin, wipe it away before baking; baked-on batter can make the muffins harder to remove.

Checking when they are done

Oven timing: Bake at 175°C for 20 minutes, then test the centre of a muffin with a toothpick. It should come out clean rather than coated in wet batter.

Cooling: Leave the muffins in the tin for 5 minutes before transferring them to a wire rack. This brief rest helps them set enough to lift out neatly.

Serving ideas

Breakfast: Serve a muffin with yoghurt or fruit for a more substantial morning meal.

Snack: They are also easy to pack for a snack, or to serve with tea or coffee once fully cooled.

Recipe notes & tips

• Measure the flour without packing it tightly into the measuring cup.
• Combine the batter only until the flour is incorporated.
• Use paper cases if you want to make the muffins easier to lift from the tin.
• Check a muffin in the centre of the tin with a toothpick at the 20-minute mark.
• Let the muffins cool on a wire rack so their bases do not become damp.

Variations

• Add walnuts: Fold a small handful of chopped walnuts into the batter with the courgette.
• Add chocolate chips: Stir chocolate chips through the batter for a sweeter snack.
• Change the spices: Use a little ground ginger in place of some of the cinnamon.
• Add citrus: Mix finely grated lemon zest into the wet ingredients.
• Make them mini: Divide the batter among a mini muffin tin and begin checking for doneness earlier.

Common mistakes to avoid

• Overmixing: Stop stirring as soon as the flour is incorporated to help keep the crumb tender.
• Overfilling the cups: Fill them about two-thirds full so the batter has space to rise.
• Skipping the tin preparation: Grease the cups or use paper cases to make removal easier.
• Guessing doneness by colour alone: Check the centre with a toothpick; it should come out clean.
• Removing them straight away: Let the muffins rest in the tin for 5 minutes before transferring them.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze them in a sealed container for up to 3 months and thaw before serving; warm briefly in the oven if desired.

Frequently asked questions