Zucchini Muffins
These light and tender zucchini muffins are perfectly delicious. With easy freezing instructions, these make the perfect busy weekday morning breakfast or easy after-school snack.
Ingredients
- 2 cups (12 ounces) grated zucchini
- 1 ½ cups (7.5 ounces) all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 cup (7.5 ounces) granulated sugar
- 2 tablespoons (1 ounce) plain yogurt
- 1 large egg
- 1 ½ tablespoons fresh lemon juice
- 5 tablespoons butter melted
Instructions
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Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
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Place zucchini in paper towels and wring out until mostly dry (see note). You should be left with about a packed cup of dry grated zucchini. Set aside.
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In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Whisk well.
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In a large bowl whisk together the sugar, yogurt, egg, lemon juice, and melted butter until light in color and well combined.
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Gently fold in the dry ingredients and dry zucchini with a rubber spatula. Mix just until no streaks of flour remain, being careful not to overmix.
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Fill prepared muffin tins evenly, about two-thirds of the way full. A #20 cookie scoop makes it really easy. Bake in preheated oven for 15-18 minutes until muffins are lightly browned a toothpick inserted in center comes out clean.
Recipe Notes
1. To wring the zucchini dry you can use paper towels, cheese cloth or my favorite easy option is to use this reusable nut bag.
2. These muffins freeze wonderfully well. I usually just wait until they cool completely and pack them into freezer bags. Then when it's time to unthaw them, I pop them in the microwave or toaster oven for a few seconds.