A super easy and quick recipe for zucchini muffins or zucchini bread. You'll love this end of summer healthier muffin! Made with summer zucchini from the garden, warm spices and drizzled in icing.
- 2 cups (about 2 medium zucchini) grated zucchini
- 3¼ cups all-purpose flour
- 2½ cups granulated sugar
- ½ cup light brown sugar, packed
- 2 tsp baking soda
- 1½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup chopped pecans or walnuts, optional
- 4 large eggs
- 1 cup vegetable oil
- ⅓ cup water
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered confectioners' sugar
- 1½ tbsp cold water
Preheat oven to 350 degrees F. Grease two muffin tin pans with cooking spray or butter then dust with flour; set aside.Wash zucchini and dry. Grate zucchini; set aside. Do NOT drain or remove zucchini liquid. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together eggs. Add in vegetable oil, water, lemon juice, and vanilla extract. Add in grated zucchini then whisk the mixture.Carefully pour 1/2 wet mixture into dry mixture. Fold in with spatula then add remaining liquid to dry mixture. Add nuts, if using. Fold mixture together until white streaks are gone. Spoon 2 1/2 tablespoons mixture into each muffin tin. Bake in oven 18-22 minutes or until tops are set and a toothpick inserted into the center comes out clean.To make the icing, combine water and powdered confectioners' sugar. Whisk until lump free then drizzle over the tops of the muffins with a spoon. Allow icing to set then store in an airtight container or ziplock bag.
*Sugar amount can be reduced. I have made these with 2 cups of sugar before.
**Granulated sugar may be used in place of brown sugar or sugar in any combination will work.
***To make Zucchini bread, grease 2 standard loaf pans with nonstick cooking spray. Evenly spread batter between 2 pans. Bake for 1 hour at 350 degrees F. or until a toothpick inserted into the center comes out clean. This recipe can also be made into 5 mini loaf pans baked for 45 minutes.
Calories: 175kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 189mg | Potassium: 61mg | Fiber: 1g | Sugar: 23g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg