Easy Zucchini Muffins
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I love finding good zucchini recipes but this isn’t new - instead, I’m sharing an oldie but goodie!
Perfectly moist, these flavors melt together to create a tasty treat you can enjoy at breakfast, brunch or with afternoon coffee. And then there’s that easy factor. Delicious and easy? These are right up my alley!
Every once in awhile, I still get a raised eyebrow when I mention zucchini muffins or zucchini bread. Having grown up eating these two things, I’ve not ever really considered this might seem like an odd food combination. To be honest, I’m not sure why it works, but it does, and no you don’t taste the shredded zucchini or get the feeling you’re eating a vegetable.
Can You Freeze Zucchini Muffins?
Absolutely! Not only can you freeze zucchini muffins, you can shred and freeze fresh zucchini, making this recipe even even easier to make in fall and winter!
How to Freeze Shredded Zucchini
I do know some people who actually shred, then blanch their shredded zucchini - I don’t and I’ve never had any problems with how it’s turned out. Here’s my process:
Wash your zucchini and trim the ends.
I use a grater very similar to this one (the largest holes)to shred zucchini, however, you could also use the shredding blade/setting of a food processor, especially for larger amounts.
Using a large cheesecloth, add around 3 cups of shredded zucchini to the center. Pull the corners/edges in and twist and twist and twist, draining as much liquid as you can.
I freeze in one cup increments, using my FoodSaver All-In-One (for this, you could use any of the Foodsavers).
How to Freeze Zucchini Muffins
If you like having fresh baked goods on hand, this is a great option. Double your batch and freeze one batch for later. Here’s how:
Allow muffins to cool completely.
Once cooled, you can wrap each muffin individually before placing in freezer bags, or just place in freezer bags.
Typically, any kind of muffin can be frozen for 3 months before losing it’s “fresh factor.
*Life Tip: If you get in the habit of doubling and freezing a portion of your baked goods, you’ll always a tasty treat on hand for company, or just because you’re hungry for said treat, but don’t feel like baking:)
Zucchini Muffin Recipe
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Yields: 12 muffins
Ingredients:
1¼ C Flour
¾ C Sugar
¼ C Quick Oats (uncooked)
1½ tsp Baking Powder
½ tsp Salt
¾ C Melted Butter (NOT MARGARINE)!
¾ tsp Cinnamon
½ tsp Ginger
½ tsp Nutmeg
2 Eggs
1 C Shredded Zucchini
Topping:
4 T Melted Butter (once melted, add to a separate bowl - do not add directly to the cinnamon/sugar mixture).
1 T Cinnamon
1/2 C Sugar
Instructions:
Preheat oven to 400°. Melt your ¾ C Butter as you begin adding ingredients to medium sized mixing bowl. Once melted, add to mixture. Stir all ingredients just until flour is moistened. Split mixture between 12 muffin cups, approximately half to 3/4’s full. This is one muffin I do not add a paper liner to, but you definitely could.
Bake for approximately 20 minutes or until tops start to brown.
Once cool to the touch, individually dip the top of each muffin in melted butter and immediately in cinnamon/sugar mixture.
