Zucchini Muffins Recipe

These Zucchini Muffins are the perfect, easy, one bowl muffin! Even if you're not a big muffin lover you'll love these. These make the most of seasonal zucchini or courgettes and uses up 4 zucchinis per dozen muffins. And these are so delicious you won't even think that they have zucchini in them! This is a pushy recipe Dear Reader.

Last week I had so many zucchinis in my vege box that I went on a zucchini muffin baking spree. I tried a lot of versions of this before arriving at two final ones. Then my neighbours taste tested them and the verdict was unanimous! I promise that these are the softest, most delicious zucchini muffins ever and nobody will really know that you're hiding vegetables in them.

Tips for Making Zucchini Muffins

1 - I recommend weighing ingredients for baked goods rather than using cups just for accuracy.

2 - When you mix in the zucchini, the batter will become a bit more moist as the grated zucchini releases a bit of water. But there is absolutely no need to pre-drain the zucchini of water as this is what keeps these muffins so moist!

3 - Always toast the walnuts for better flavour. Make sure to break or chop them up into smaller pieces as they have a better texture in the muffin.

4 - Neutral oils are canola, avocado, grapeseed. I don't recommend using olive oil as it has a stronger flavour.

5 - If you really want to hide the vegetables in this (like say for vege hating kids) you can peel the skin off the zucchini.

Other Zucchini Baked Goods You Might Like!

• Lemon Zucchini Cake
• Zucchini Coconut Bread
• Incredible Zucchini Slice
• One-Bowl Zucchini, Cheese and Chilli Bread

I had so many zucchini muffins after my baking spree that I handed them out to all of my neighbours in exchange for their verdict on which ones they liked the best. The flowers in these pictures were from our lovely neighbours Vic and Nicki. If you're outside of Australia, flowers are very expensive here so it's really nice to be given a bunch. These flowers were to say thank you as we give them sweets and bread because there's only so much Mr NQN and I can eat. It's the perfect trade agreement!

The flowers were a complete surprise too. Mr NQN always messages Vic and asks if he wants something and he'll answer back and Mr NQN brings over the food that I bake. They're great recipients because they are so nice and appreciative but also give me constructive feedback too especially on Greek recipes. Vic asked Mr NQN what sort of flowers I like and said "Before you protest, we love buying flowers" and he told him that I was allergic to lilies and don't like gerberas and then a couple of days later Vic was knocking on our door holding these beautiful purple flowers. The amazing thing is that I had actually been looking for purple flowers to go with some photos!

So tell me Dear Reader, do you have a perfect "trade" relationship? Do you like using zucchini in sweet recipes?

Zucchini Muffins

An Original Recipe by Lorraine Elliott

Preparation time:

Cooking time:

Makes: 12-14 muffins

• 130g/4.6ozs walnut pieces, toasted
• 2 cups/300g/10.6ozs cake flour
• 1 teaspoon baking powder
• 1 teaspoon bicarb
• 2 teaspoons ground cinnamon
• Pinch salt
• 175ml/6flozs neutral oil (canola, avocado, grapeseed)
• 330g/11.6ozs brown sugar (light or dark)
• 3 eggs, room temperature
• 2 teaspoons vanilla bean paste
• 2 cups/300g/10.ozs/ firmly packed grated zucchini

Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup/150g/5.2ozs of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well. I usually mix up a big batch of this and keep it in a container ready for baking cakes as it produces a softer texture.

Step 1 - Preheat oven to 160C/320F fan forced and line a 12 cup muffin tin with liners. Place walnut pieces on a lined baking tray and roast in the oven for 7-8 minutes. In a large bowl whisk the flour, baking powder, bicarb, cinnamon and salt together.

Step 2 - In a jug whisk the oil, sugar, eggs and vanilla together. Make a well in the dry mixture and stir in the wet ingredients. Then stir in the grated zucchini and roasted walnut pieces. Scoop into the prepared liners just under the top (as shown). Bake for 28-30 minutes or until the centre springs back when gently pressed. Cool in the tray for 10 minutes and then cool on a rack.

Note: these muffins can be stored in an airtight container at room temperature for up to 3 days. They can also freeze well for up to 3 months.