Zucchini Muffins

I suppose this recipe is a little later than would be ideal, but it is Zucchini Season! Anyone who has ever grown zucchini knows that those innocent little plants reproduce zucchini monsters in such mass quantity that freezer and fridge are insufficient to tame these wild beasts. You give them away, you bake bread, you hunt online for recipes, you slice, dice, shred and freeze them. Heck I even bought a great book, titled 101 Things to do with Zucchini, because my apartment complex had a garden with zucchini and yellow squash. This recipe is one I found online when I first encountered this wily squash. The original recipe can be found here. I have made a lot of changes to the recipe, to make a filling “healthy” and somewhat hearty muffin. This isn’t one of those overly sweet muffins that might as well be cupcakes, nope, this one is most assuredly a muffin!


  • 3 cups of flour: Usually I do 2 cups of flour and 1 cup of oatmeal (old fashioned or quick oats). Another possibility is to use 2 cups of whole wheat flour and one cup of oatmeal or all purpose flour. You could probably even toss some oatmeal in a blender and make oat flour (don’t use more than a cup or so of that).
  • 3/4 cup of sugar: Most of the time I do 1/4 cup of white sugar and 1/2 cup of brown sugar. You can also do all brown sugar or all white sugar. As always, I lean towards more brown than white.
  • 1/2 cup of chopped walnuts: You can always omit them or change them for another nut you prefer.
  • 4 1/2 tsp of double acting baking powder: I don’t know all the intricacies of baking powder, but this works with just ordinary baking powder.
  • 1 tsp salt
  • 4 eggs
  • 1 tsp of vanilla
  • 3/4 cup of honey: I have to have a little side track about honey. Most people have clover honey as their table honey. this is a great all around honey, but there ar also so many other, delicious flavors. honey draws its flavor from the type of flower the bee went to. Some of my favorites are fireweed (a more fun flavor, but great for all around table), wildflower (this varies vastly, no batch is the same), and southern belle (this has a peachy orange-y taste to it. Yum!). A great place to  get honey (locally if you live in MD area) is from The Bee Folks. They sell at the PA and MD Renaissance Festival: as well as online and occasionally have open houses.
  • 2/3 cup oil: Any fat would work, I usually use canola oil.
  • 2 cup grated zucchini
  • 1 cup of chopped apple: This is about one medium/large apple. After I peel and chop the apple I usually microwave it for 30 seconds to a minute to soften it a bit. otherwise the apple is a bit hard in the muffin.
  • 1tsp-1tbsp of cinnamon: I never measure cinnamon, just add a generous few dashes. I also add a dash of nutmeg. Other options are apple pie spice,  or just your favorite apple spice combination.


  1. Preheat oven to 375 degrees and grease the muffin tins (or line with paper muffin cups).
  2. In a large bowl mix dry ingredients.
  3. In a medium bowl lightly beat the eggs. Add oil, honey, zucchini, and vanilla and stir until mixed.
  4. Stir liquid mixture into the flour mixture until just moistened.  Something to remember with all quick breads (such as muffins), you don’t want to over mix.
  5. Fill muffin tins until about 3/4 full. It will make about 24 muffins, with a bit of extra batter.
  6. Bake about 15-20 minutes. In order to find out if its done lightly touch the muffin. If it bounces back, it is done. or you can use a toothpick: if it come out clean great, otherwise continue baking for 5 minute intervals.

I hope you enjoy these. If you aren’t able to eat them right then and there, you can either give them away or freeze them. These are also good as mini muffins, though I haven’t been able to figure out the right baking time or temperature.


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