Zucchini Muffins

Zucchini Muffins

  • 2 1/2 packed cups grated zucchini
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 tablespoons coarse turbinado sugar


Preheat the oven to 350 and line a muffin pan with 24 paper liners.

In a large mixing bowl, whisk together the zucchini, sugars, oil, buttermilk, eggs and vanilla.  In a separate bowl, combine the flours, baking soda, salt, cinnamon, ginger and nutmeg.  Add the dry ingredients to the wet and whisk just until combined.  Divide batter between the liners, filling them 3/4 full.  Sprinkle the top of the batter with the turbinado sugar.

Bake for 15-17 minutes, until a toothpick comes out clean.  Serve warm or at room temperature.


Yields 24 muffins


Recipe from Curly Girl Kitchen

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