Zucchini Walnut Muffins

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, grilled vegetables, or, you can make these zucchini walnut muffins instead!

Zucchini Walnut Muffins from A Thousand Crumbs (6 of 8)

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. Walnuts are dotted through the batter with a few extra on top for the perfect crunch. They are a great grab and go breakfast or snack, 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 Walnut Muffins

Author: Amanda Prince
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Yield: 12 Muffins 1x
Category: Breakfast, Snack

Description

These zucchini walnut muffins are gluten free, and a great way to sneak extra veggies into a delicious muffin.

Ingredients

2 cups grated zucchini
2 cups all purpose flour (either 1:1 gluten free flour or regular)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Scant ¼ tsp ground cloves
½ cup granulated sugar
¼ cup brown sugar
2 eggs
1 tsp vanilla extract
¼ tsp salt
2/3 cup whole fat yogurt
½ cup chopped walnuts

Instructions

Pre-heat oven to 350F degrees. Prepare a 12-cup muffin tin either by oiling each individual well, or lining with muffin liners. Set aside.
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, yogurt, half of the walnuts, and the zucchini.
In three parts, add the dry ingredients into the wet, beating after each addition, only until combined. Do not over-mix.
Divide batter evenly in each muffin well, about 2/3 full. Sprinkle the remaining walnuts on top after adding the batter to the muffin tin.
Bake for 20-25 minutes, or until a cake tester (or toothpick) inserted into the center comes out clean.

Notes

A Note About Gluten Free 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!