I know zucchini in a sweet muffin sounds weird…my husband and I stared down these zucchini muffins very dubiously before trying them – but these little green Shrek-cakes taste amazing! I’m not exaggerating, they are delicious. The have a very similar taste and texture to carrot cake.
Originally posted in April 2013 for the Recipe Redux Cupcake Conundrum month. Updated in October 2018.
I love to bake! I feel my job can be very science-focused and so it is important to have a creative outlet, for me that is cooking and baking. In 2009, when I lived in the UK, I even went on a couple of day courses to improve my cake and cupcake decorating skills. I also avidly collect baking and cake decorating books, how-to’s, recipes and magazines.
Zucchini muffins make little hand-held sweet treats with a healthy twist by including veggies and nuts in the batter and are made with just ⅓ cup of oil. They are very quick to prepare (although they do need to be in the oven for a little while) and you don’t even need a blender, a wooden spoon with do the trick.
- 1½ cups cake flour
- 1 cup castor sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coarsely chopped pecan nuts or walnuts
- 1½ cups coarsely grated zucchini
- ⅓ cup vegetable oil
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract
- cinnamon sugar to top each muffin
In a medium bowl, mix together flour, sugar, baking powder, cinnamon and salt. Mix in the nuts.
In another bowl, combine zucchini, oil, eggs and vanilla. Add to the flour mixture and mix just until combined (do not overmix).
Divide the mixture into a muffin tin coated with non-stick cooking spray or lined with cupcake liners and top each muffin with a sprinkling of cinnamon sugar.
Bake at 180°C until golden and a cake tester or toothpick inserted into the centre of a muffin comes out clean, approximately 30 – 35 minutes.
Cool in the tin on a wire rack for 10 minutes. Remove from the tray and cool completely on a wire rack.