Learn how to make a zucchini muffin recipe with this plentiful summertime squash. People who grow this great versatile squash usually have an abundance of them. Most people that I know have so many that they give them away during the harvest season. Many place them in a large basket along the side of the road with a “FREE” sign on them. Do not let this massive availability fool you to the importance of this vegetable. I take all I am given to preserve for the entire year.
Before I learned how to make a zucchini muffin recipe, I was already making many other recipes. Some of my earliest recipes made with zucchini were cakes and appetizers. Since then I learned to make breads, cookies and casseroles, all with zucchini. This is why I prepare as much as possible during the summer. The easiest way to keep zucchini is by freezing. I simply wash and dry the vegetable; then slice or shred. I mostly shred it because most of my recipes call for it that way. Next I package it in freezer bags and place in the freezer. That’s it!
When you learn how to make a zucchini muffin recipe, you will find most use fresh zucchini. I do use it fresh in the summertime but in the winter, I use frozen. The only thing to remember when using frozen is that it has more water in it. After thawing, put it in a strainer and squeeze out all excess liquid. I do it this way all the time with no difference in the outcome. Always delicious!
When you make a zucchini muffin recipe it will probably be with shredded zucchini. It could also be made with pureed zucchini; either cooked or freshly pureed. However you use zucchini, it adds wonderful flavor and texture to baked goods. Like most squash, by adding it to breads, cakes and muffins, you can enjoy delicious moistness when eating it.
When you learn how to make a zucchini muffin recipe, be sure to make extra. Your family and friends will love these. These muffins freeze so well that you can keep them in the freezer for unexpected visitors. I love the individual “serving size’ of muffins, especially for freezing. Muffins baked prior to freezing have a better freezer life than those frozen partially baked or raw. After completely cooling, wrap the muffins individually; first in plastic wrap and then in foil.
To thaw muffins, remove as many as needed from the freezer. Remove the foil and set to thaw. It only takes a few minutes but you can also place them in the microwave briefly. Do not disregard eating them before completely thawing. They are still great partially frozen especially with a hot cup of coffee.
NOTE: When learning how to make a zucchini muffin recipe, most of the time the zucchini is not peeled before shredding. If the recipe does not specify “to peel”, then leave the peel on.
NOTE: It is hard for me to find good quality paper liners for jumbo muffins. As you can see on this page I have used a variety of different sizes. The new ones I purchased are shorter than what I like. The blue polka dot papers are made for tarts. They hold the same amount of batter and they will stand alone on a baking tray not needing a muffin tin. If you are just learning how to make a zucchini muffin recipe you will see the same recipe can be made in many different sizes. Mini muffins and the regular size (for cupcakes) are very popular. The thing to remember is that the smaller the size the ‘less” baking time is required.
This zucchini muffin recipe has a texture like a pound cake.
Preheat oven to 350F degrees; line muffin tins with paper liners.
TO MAKE MUFFINS combine and mix in medium bowl the flour, baking powder, soda and salt; set aside.
In a large bowl beat butter and powdered sugar; add eggs and beat well.
Add flour mixture alternately with milk; mix just to blend.
Stir in zucchini, lemon juice and lemon peel; measure about ½ cup of batter into each large muffin liner.
Bake muffins about 20-25 minutes until pick comes out clean; cool completely.
TO MAKE LEMON GLAZE combine all lemon glaze ingredients in saucepan.
Heat just to boiling over medium heat stirring constantly; remove from heat.
Let stand 30 minutes until slightly thickened; drizzle over muffins.
Preheat oven to 375F degrees; line muffin tin with paper liners.
TO MAKE MUFFINS in a large bowl beat eggs and sugar; beat in oil, orange juice and zucchini.
In another bowl combine flour and remaining ingredients; add to zucchini mixture.
Stir mixture until well blended; measure about ½ cup of batter into each muffin liner.
Bake about 25 minutes or until pick comes out clean; cool to warm.
TO MAKE GLAZE combine powdered sugar and enough of the milk to spread over muffins.
Preheat oven to 400F degrees.
Grease bottoms of 16 medium muffin cups (2 ½ x 1 ¼ inches) or line with paper liners.
Combine all ingredients except the zucchini and nuts; beat vigorously.
Stir in zucchini and nuts; fill muffin cups 2/3 full.
Bake about 15 minutes or until golden brown.
Learn how to make a zucchini muffin recipe from scratch. The zucchini in this recipe can also be substituted with another fresh squash.
Preheat oven to 350F degrees.
Lightly grease muffin cups or use paper liners.
Combine and sift the flour, soda, cinnamon and salt; stir in the nuts.
Blend together the oil, sugar, eggs and zucchini.
Stir in the dry ingredients with the oil mixture, only until all dry ingredients are moist.
Bake about 18 minutes or until a pick comes out clean.
The following made from scratch zucchini muffin recipe has added flavor and moistness from crushed pineapple.
Sift together the flour, baking soda, cinnamon, salt and allspice; stir in the nuts.
Mix together the brown sugar and butter; add eggs and beat until smooth.
Add pineapple and zucchini to the butter and sugar mixture; stir in to blend.
Add the dry ingredients to the wet mixture and stir only until dry ingredients are moist.
Fill muffin cups ¾ full and bake 15 to 18 minutes or until pick comes out clean.
Combine all ingredients for the following glaze recipe and drizzle over warm muffins.
Pineapple Glaze Recipe
Preheat oven to 375F degree; line muffin tins with paper liners.
In a large bowl combine and beat egg, milk, brown sugar and oil; stir in zucchini and orange peel.
In another bowl combine flour, spices, raisins and almonds; stir into zucchini mixture just to moisten.
Spoon batter into prepared muffin tin; bake about 25 minutes until pick comes out clean.
Preheat oven to 400F degrees.
Combine flour, sugar, baking powder, salt, nutmeg and lemon peel on large bowl.
Stir in nuts and fruit.
In small bowl combine milk oil and eggs and mix to blend.
Pour milk mixture into flour mixture; add zucchini and stir just until moistened.
Spoon batter into paper lined muffin tins 2/3 full.
Bake 20 to 25 minutes or until pick comes out clean; remove from pan.
In small bowl combine powdered sugar and lemon juice stirring until smooth; drizzle over warm muffins.
Preheat oven to 400F degrees; line muffin tin with paper liners.
In a large bowl combine all ingredients EXCEPT the sunflower seeds.
Stir by hand until all dry ingredients are moistened.
Divide batter among 12 muffin cups; sprinkle with sunflower seeds.
Bake for 25 to 30 minutes until pick comes out clean.
Serve warm; makes 12 muffins.
Like the pumpkin muffin recipes, these zucchini muffins are moist and flavorful.
Preheat oven to 350F degrees.
Use paper liners or grease regular size muffin pan.
Sift flour, soda, baking powder, cinnamon and salt; set aside.
In a large mixing bowl combine the sugar and eggs and mix on medium speed.
Add oil, zucchini and vanilla; blend well.
Add the dry ingredients and stir in just until moistened; stir in raisins and nuts.
Spoon batter into prepared pan filling 2/3 full.
Bake about 25 minutes or until brown and a pick comes out clean.