or, “How come I’ve never posted a zucchini muffins recipe? in over 10 years of blogging ….” Maybe it’s because I’m never sure if there are 2 c’s or 2 n’s in zucchini.
Makes 12-14 muffins or one large loaf.
3 cups grated zucchini, lightly packed measure
1/2 cup or 1 stick unsalted butter, melted & cooled
1/2 cup vegetable oil
1/2 cup packed light or dark brown sugar
1/2 cup honey
3 large eggs
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoons ground nutmeg or allspice
1 teaspoon vanilla extract
3 cups all-purpose unbleached flour, or 2 cups AP and 1 cup whole wheat
optional: 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)
Grate the zucchini and set it aside in a colander or strainer.
Heat the oven to 375° (or 350° for a loaf). Line a 12-well muffin tin with papers, or grease it with softened butter, making sure to get the top of the pan. For a loaf of zucchini bread, grease a loaf pan. I especially like the tea bread size, 12 x 4 inches, longer and narrower than a regular 9 x 5 loaf – it seems to work best for sweet loaves like this.
Measure the oil into a large mixing bowl. Add sugar and honey and melted butter. Mix well until emulsified, then beat in the eggs one at a time. Add the baking powder, baking soda, salt, and spices. Pour in the vanilla, and mix lightly. Add the flour, and top it the zucchini, squeezing some of the moisture out of it as you transfer it by handfuls to the mixing bowl. Fold in the flour and zucchini, then add the chocolate chips, if using. Mix everything until there’s no dry flour or big clumps of zucchini, but try not to over-mix.
Scoop the batter into the prepared pan, and bake for 20-25 minutes, until browned and firm. Bake the loaf 35-50 minutes at 350°
Originally posted July 2019; updated July 2024