Zucchini Muffins

Ingredients

• 2eggs
• 120 ml (½ cup)olive oil
• 150 g (¾ cup)turbinado sugar
• 1 teaspoonvanilla extract
• A large pinch each (about 1 teaspoon total)ground ginger, cardamom, cloves, nutmeg, cinnamon and coriander; use whichever you have
• ½ teaspoonbicarbonate of soda
• ¼ teaspoonbaking powder
• ½ teaspoonsalt
• About 120 g (1 cup)grated zucchini (about one small zucchini)
• About 120 g (1 cup), optionalchopped pecans
• 190 g (1½ cups)plain flour

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F) and grease the muffin tin generously.

2. 2

   Mix the batter

   In a large bowl, whisk together the eggs, olive oil, sugar and vanilla. Scatter the spices, bicarbonate of soda, baking powder and salt over the wet mixture, then mix them in well. Stir in the grated zucchini and pecans, if using. Add the flour and stir briefly, just until incorporated.

3. 3

   Fill and bake

   Divide the batter between the muffin cups, filling each about three-quarters full. Bake for 20–25 minutes, rotating the tin halfway through, until a skewer inserted into the centre of a muffin comes out clean.

What are zucchini muffins?

Zucchini muffins are small, sweet quick breads made with grated summer squash folded into the batter. They are part of the broader home-baking tradition of adding garden vegetables to cakes and loaves for moisture.

This version, adapted from Smitten Kitchen, pairs zucchini with olive oil, turbinado sugar and a warm mix of spices. Pecans add crunch, though the muffins work without them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 5g protein, 35g carbs, 23g fat.

The flour and sugar provide most of the carbohydrates, while olive oil and pecans contribute much of the fat; eggs and pecans supply some protein. Pair a muffin with yoghurt or another protein-rich food and fruit for a more balanced plate.

Choosing the ingredients

Zucchini: One small zucchini should give roughly the cup needed here. Grate it finely so it distributes through the batter rather than leaving large wet pieces.

Spices: The recipe allows for flexibility: use the listed spices if you have them, or make up the stated total with the ones in your cupboard. Their combined warmth complements the mild squash.

Pecans: These are optional and bring a nutty crunch. Leave them out for a simpler, softer crumb.

Mixing without overworking

Wet ingredients: Whisk the eggs, oil, sugar and vanilla until combined, then mix the leavening, salt and spices into this base.

Flour: Add it last and stir only until no dry flour remains. A few brief strokes help keep the muffins tender rather than dense.

Checking the texture

The batter should be thick enough to portion into muffin cups, with zucchini and pecans spread throughout. Fill each cup about three-quarters full to leave room for the muffins to rise.

Doneness: Insert a skewer into the centre of a muffin after 20 minutes. If it comes out clean, take the tin out; otherwise, continue baking and check again within the stated 20–25-minute range.

Baking evenly

Greasing: Coat the muffin tin generously so the muffins release cleanly after baking. Take care to grease the corners and sides of each cup.

Rotation: Turn the tin halfway through baking, as directed, to help the muffins bake evenly. The recipe gives no cooling time, so let them settle enough to handle before removing them from the tin.

Making a loaf

The same batter can be baked in an 8 × 4-inch (about 20 × 10 cm) loaf pan instead of muffin tins. Grease the pan, add the batter and bake for about an hour, as noted in the recipe description.

Check the centre with a skewer before taking the loaf out. Muffins are quicker to bake, so use the loaf-pan timing only for that format.

Serving ideas

Serve a muffin on its own for breakfast or a snack, or pair it with plain yoghurt and fruit for a more rounded plate. The gently spiced flavour also suits a cup of tea or coffee.

For a warm serving, let a muffin cool briefly after baking before eating. If frozen, thaw it first or reheat it gently until warmed through.

Recipe notes & tips

• Grate the zucchini finely so it blends evenly into the batter.
• Use whichever of the listed spices you have, aiming for about one teaspoon in total.
• Mix the flour in briefly and stop as soon as it is incorporated.
• Fill the muffin cups about three-quarters full for room to rise.
• Rotate the tin halfway through baking as specified.
• Check the centre with a skewer rather than relying on the tops alone.

Variations

• Skip the pecans: Leave them out for a nut-free version.
• Use a spice blend: Combine the spices you have to make about one teaspoon in total.
• Bake a loaf: Use a greased 8 × 4-inch (about 20 × 10 cm) loaf pan and bake for about an hour.
• Change the nuts: Replace the pecans with an equal volume of another chopped nut.
• Keep it simple: Use cinnamon as the main spice if your cupboard is limited.

Common mistakes to avoid

• Overmixing the flour: Stir only until it disappears to avoid a heavy crumb.
• Overfilling the cups: Leave about a quarter of each cup empty so the muffins can rise.
• Skipping the tin grease: Grease the muffin cups generously to make removal easier.
• Guessing doneness: Test the centre with a skewer and continue baking if it does not come out clean.
• Forgetting to rotate: Turn the tin halfway through the bake, as the method specifies.

How to store

The recipe notes that the muffins freeze well; cool them before freezing in a sealed container. Thaw before serving or reheat gently. No specific fridge or room-temperature storage duration is provided.

Frequently asked questions