Name: Cinnamon Zucchini Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 6 tbsp. coconut oil, melted; ¾ cup (135g) coconut sugar; 2 large eggs; 1 tsp. vanilla extract; ½ cup (140g) Greek yogurt; 2 cups (300g) all-purpose flour; 1 tsp. baking soda; ½ tsp. salt; 2 cups zucchini, grated and squeezed to remove excess water; ¼ cup (45g) coconut sugar; 1 tbsp. ground cinnamon

Looking for a delicious way to use up your zucchini bounty? These cinnamon zucchini muffins are perfect! Not only do they taste great, but they’re also good for you. Zucchini is a nutrient-rich vegetable that is high in fiber and vitamin C. This recipe is easy to follow and only takes about 30 minutes to make. So what are you waiting for? Try these muffins today!

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Why put zucchini in muffins?

You might be asking yourself who in their right mind would put zucchini, a vegetable, in a quick bread recipe that is meant to be sweet. But keep in mind that it’s likely the same people who thought adding carrots to the mix was a good idea.

There are several reasons why zucchini could be used in baked goods:

Zucchini is mostly liquid, so it provides a lot of moisture to your recipe without overpowering the muffins, as does the flavor of bananas to banana bread.
You get to conceal vegetables. Whether you have picky children or a picky partner, you may do anything to add more veggies to their diet. This zucchini bread will assist!
It allows you to utilize extra zucchini from the garden. Because zucchini grows so fast, many people find themselves with much more than they planned. Adding it to muffins helps you use it up.

People prefer to believe they are eating something healthier. I wish I could tell you that these zucchini muffins are “healthy,” because it does contain sugar, but it’s not as good as eating roasted zucchini on its own since it includes sugar.

How do you squeeze zucchini dry?

Grate the zucchini using a box grater. Place it on a paper towel or clean dish towel and apply pressure to remove as much liquid as possible.

Wrap the zucchini in the towel and press it to extract any excess water.

Flipping it over and pressing down again should be enough. Now you are ready to start making your cinnamon zucchini muffins.

Why Do Muffins Get Sticky?

Muffins are convenient to make and delicious as a light meal; however, if you leave them in lidded containers or zip-top bags, they will get moist and sticky. Naturally moist muffins tend to get soggy and sticky in lidded containers with no air circulation. To keep them fresh but not mushy, you must control the moisture when storing them.

Allow the cooled muffins to rest in the tin for a few minutes before serving. Remove the muffins from their cups and promptly chill them on a wire rack for about an hour. Place a paper towel in the bottom of a large airtight container. In a single layer, arrange the muffins in the container and cover with another paper towel before sealing it with the lid.

What you need to make Cinnamon Zucchini Muffins

For the muffins:

6 tbsp. coconut oil, melted
¾ cup (135g) coconut sugar
2 large eggs
1 tsp. vanilla extract
½ cup (140g) Greek yogurt
2 cups (300g) all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups zucchini, grated and squeezed to remove excess water

For the Cinnamon Swirl:

¼ cup (45g) coconut sugar
1 tbsp. ground cinnamon

How to make the recipe

Preheat the oven to 400°F (200°C). Prepare a muffin tin with paper or silicone muffin liners.

In a large bowl, mix together the melted coconut oil, coconut sugar, eggs, vanilla extract and Greek yogurt until well combined.

In a separate bowl, whisk together the flour, baking soda and salt. Add the grated zucchini and toss together. Add the zucchini and flour mixture to the large bowl of wet ingredients and gently fold through until well combined.

In a small bowl, stir together the granulated sugar and cinnamon. Add this mixture to the muffin batter and fold through 2-3 times to form the swirl. Do not over mix.

Scoop the batter into the muffin liners and place the tray into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Remove the tray from the oven, and set aside to cool in the tin for 5 minutes before removing the muffins from the tray to a wire rack to cool completely.

Storing the recipe

Freshly baked muffins will last for one to two days at room temperature if kept properly. Just remember to keep these homemade muffins in an airtight container once you have followed the tips above to stop them from becoming sticky.

How to Freeze Zucchini Muffins

Don’t forget to wait until after you’ve reheated the zucchini muffins before putting on the brown sugar topping. This will help the muffins seem fresher once again.

Simply thaw the zucchini muffins in a Ziploc bag once they’ve been frozen. Muffins may be frozen for up to two months.

Recipe tips

If you want your muffins to be crunchy, add a half cup (depending on how nutty you like your muffins) of chopped walnuts, pecans, or pistachios to the mixture before baking.

You can also add in coconut, craisins, raisins, or dried (chopped) apricots to these zucchini bread muffins. Begin with a half cup and go from there before adding more depending on your preference. Don’t be excessive with the additions; if you do, the muffins won’t cook evenly and will be difficult to eat.

Yield: 12 muffins