Summer is one of my favorite produce seasons! There is no shortage of plums, nectarines, cherries, berries, artichokes, green beans, carrots, and zucchinis in my house right now. And if you are a farmer’s market addict like me, you’ve probably seen tables of zucchinis recently. You can turn these green goddesses into zoodles, or, you can make these zucchini muffins instead!
These light muffins are full of zucchini and the batter has a light spice flavor. Also, the only fat comes from whole fat yogurt. As a result, they aren’t too heavy or oily, and have a stiffer crumb. A sprinkling of walnuts on top or in the batter adds a nice little crunch. They are perfect to grab and go, but I prefer to sit and enjoy one with an afternoon cup of coffee or tea.
A Note About Flour: I use King Arthur’s Cup for Cup Gluten Free flour because it gives me the best consistent result. Plus, it is easy to use! You use it cup-for-cup like all-purpose flour. You can’t tell these are gluten free (no grittiness here!), but if you prefer the full gluten version, use your favorite all-purpose flour instead. My favorite is, you guessed it, King Arthur!
P.S. This is not an ad, I just want to share with you the trusted brands I use every day!
Zucchini MuffinsPrint Recipe
- 2 cups grated zucchini
- 2 cups flour (either gluten free 1:1 or all-purpose)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- scant 1/4 tsp ground cloves
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2/3 cup whole fat yogurt
- 1/2 cup chopped walnuts (optional)
Pre-heat oven to 350 degrees.
Prepare a 12-cup muffin tin either by oiling each individual well, or lining with muffin liners
Combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Beat the egg, sugar and brown sugar together. Add the vanilla and yogurt, and finally the zucchini.
In three parts, add the dry ingredients into the wet, beating after each addition, only until combined. Do not over-mix.
Add walnuts to batter, or wait and sprinkle on top after adding the batter to the muffin tin
Divide batter evenly in each muffin well, about 2/3 full.
Bake for 20-25 minutes, or until a cake tester (or toothpick) inserted into the center comes out clean.
A Note About Flour: I use King Arthur’s Cup for Cup Gluten Free flour. It gives me the best consistent result, and is easy to use without having to measure a bunch of different flours and gums. You can’t tell these are gluten free (no grittiness here!), but if you prefer the full gluten version, use your favorite all-purpose flour instead. My favorite is, you guessed it, King Arthur!