Spiced Zucchini Muffins

  • A balance of sugars ensures spiced zucchini muffins don't cross into cupcake territory.

    A balance of sugars ensures spiced zucchini muffins don't cross into cupcake territory. Courtesy of Annie Overboe

Posted9/16/2014 5:45 AM

1 very large or 2 medium-large zucchini

½ teaspoon salt


2½ cups all-purpose flour

½ cup almond meal flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon ground ginger

¼ teaspoon salt

½ cup extra-virgin olive oil

2 large eggs, at room temperature

⅓ cup sour cream (not fat-free)

2 teaspoons Madagascar Bourbon vanilla extract

½ cup light brown sugar, packed

½ cup dark brown sugar, packed

½-¾ cup chopped walnuts or pecans, optional

Heat oven to 350 degrees. Grease or spray bottom only of 12-cup muffin tin or 16-count muffin top pan or whoopie pie pan.

Rinse zucchini, do not peel. Trim ends and cut in half lengthwise and into large chunks. With paring knife cut out center with seeds. Grate by hand or food processor to measure 3 cups grated zucchini, gently packed. Turn into colander, sprinkle with ½ teaspoon salt and set aside to drain for 20 minutes.

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In medium bowl whisk flour, almond meal, soda, spices and ¼ teaspoon salt. Set aside.

In 2-cup glass measure or small bowl whisk olive oil and eggs until smooth. Add sour cream and vanilla, whisk until smooth. Set aside.

In large mixing bowl combine brown sugars and break up any chunks with whisk. Add olive oil/egg mixture and whisk until combined and sugars have dissolved.

Gently squeeze grated zucchini to release excess liquid and add shreds to batter; whisk until zucchini is evenly distributed. Add half of the flour mixture and mix by hand 5 strokes until partially combined. Pour in remaining flour and gently mix by hand until combined. Finish with hand scraper gathering dry into wet from bottom of bowl. Do not over mix. Allow batter to rest 3 minutes at room temperature.

Spoon evenly into muffin tins, filling cups to the top. Bake 25-28 minutes until golden brown and tester inserted near middle comes out clean. For muffin tops, fill to top and bake 18-20 minutes.


Makes 12 muffins or 16 muffin tops.

Baker's hint: 1½ tablespoons apple pie spice can be substituted for all the spices.

Nutrition values per serving: 285 calories, 12 g fat (2 g saturated, 41 carbohydrates, 1 g fiber, 5 g protein, 39 mg cholesterol, 66 mg sodium.

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