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Zucchini muffins
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5 from 2 votes

Zucchini Muffins

These zucchini muffins are seriously the best ever! They are fluffy and moist, perfectly sweet, flavor packed and super easy to make.
Prep Time15 minutes
Cook Time22 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 309kcal
Author: Alison

Ingredients

  • 2 cups All Purpose Flour Measured Correctly*
  • ½ cup White Granulated Sugar
  • ½ cup Light Brown Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • 1 cup Shredded Zucchini Packed cup (140g)*
  • ¼ cup Buttermilk or Homemade Buttermilk*
  • 2 Large Eggs
  • ½ cup Canola Oil or Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Walnuts Chopped, plus more to put on top of the muffins before baking.*
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and spray a muffin tray with non-stick spray. Set aside.
  • Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt and mix together.
  • Add shredded zucchini, buttermilk, eggs, oil and vanilla extract. Mix into a thick batter. If you have any trouble getting the batter to come together, then leave it for a minute, the zucchini will release more moisture into the batter and it will come together easily.
  • Add the chopped walnuts and fold in.
  • Divide the batter evenly between the muffin partitions. Add some more chopped walnuts directly to the tops of the muffins before baking.
  • Bake for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Allow to cool for a few minutes and then transfer the muffins to a wire cooling rack to cool completely.

Video

Notes

  1. Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it on a food scale. Click 'metric' below the list of ingredients to get the correct weights in grams. 
  2. Use freshly shredded zucchini. It's important to use freshly shredded zucchini, don't buy any pre-packaged grated zucchini as it will be too dry. Shred the zucchini right before making these muffins.
  3. Don't squeeze the shredded zucchini. Don't squeeze any excess moisture out of your shredded zucchini. We need all the moisture from the zucchini for these muffins. If there is any water that pools at the bottom of your food processor or in the bottom of the bowl when you have shredded it, then you can leave that water behind, but there is no need to squeeze the zucchini at all.
  4. Buttermilk: You can use buttermilk that you buy from the store or you can make up your own from our recipe for homemade buttermilk. We only use ¼ cup for this recipe, so to make up a ¼ cup of buttermilk just add a teaspoon of lemon juice or distilled white vinegar to a measuring jug and then add room temperature milk up to the ¼ cup (60ml) line. Leave it to sit for a few minutes to curdle into buttermilk.
  5. Walnuts or other optional add-ins: The walnuts are entirely optional. If you'd like to add in something else like chocolate chips instead, then go ahead up to 1 cup.
  6. Storage: These muffins keep very well in an airtight container at room temperature for 3-4 days. They are also freezer friendly up to 3 months. 

Nutrition

Serving: 1Muffin | Calories: 309kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 223mg | Potassium: 165mg | Fiber: 1g | Sugar: 18g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg