Spiced Zucchini & Honey Muffins

I am a breakfast person. I love breakfast so much that I get excited about it while I’m still lying in bed at night. A little coffee and a proper breakfast prepare us for a full morning of farm chores and we never skip breakfast (or coffee for that matter) for that reason.

These zucchini muffins were the recipe of the week for our CSA members. We’re swimming in a sea of zucchini at the farm and I wanted to incorporate the bountiful harvest into something sweet this week. These muffins are loaded with farm fresh ingredients (including honey from a local beekeeper) and are the perfect farmers fuel. They’re a lovely balance of sweet, spicy and are perfectly moist. I hope you all enjoy them as much as we do. They pair really well with a cup of extra strong coffee and a dollop of good quality butter.

Grab your wooden spoon, pour some coffee and get baking! Cheers from Tumbleweed.

Spiced Zucchini & Honey Muffins

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 12 muffins

  • 1 2/3 CUP WHITE WHOLE WHEAT FLOUR (OR ALL PURPOSE)
  • 1/3 CUP OLD FASHIONED OATS + ADDITIONAL FOR TOPPING
  • 1 TEASPOON BAKING POWDER
  • 1 TEASPOON BAKING SODA
  • 1 TEASPOON GROUND CINNAMON
  • 1/4 TEASPOON GROUND NUTMEG
  • 1/2 TEASPOON SALT
  • 1 EGG
  • 1/2 CUP HONEY
  • 1/2 CUP ALMOND MILK (OR DAIRY MILK)
  • 1/4 CUP OLIVE OIL
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 1 1/4 CUPS GRATED ZUCCHINI (OR SUMMER SQUASH)
  • 1/3 CUP MINI DARK CHOCOLATE CHIPS
   

Preparation

  1. PREHEAT THE OVEN TO 350F. LINE A STANDARD 12 CUP MUFFIN PAN WITH LINERS (OR GREASE WITH OIL) AND SET ASIDE.
  2. IN A LARGE MIXING BOWL WHISK TOGETHER THE FLOUR, OATS, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG AND SALT. SET ASIDE.
  3. IN A SEPARATE BOWL WHISK TOGETHER THE EGG, HONEY, MILK, OIL AND VANILLA EXTRACT. POUR THIS MIXTURE INTO THE DRY MIXTURE AND USING A WOODEN SPOON MIX UNTIL JUST COMBINED (DON'T OVER MIX!) STIR IN THE ZUCCHINI AND CHOCOLATE CHIPS UNTIL EVENLY DISTRIBUTED.
  4. POUR THE BATTER EVENLY BETWEEN THE 12 MUFFIN CUPS. SPRINKLE EXTRA OATS ON TOP OF EACH MUFFIN. BAKE FOR 18-20 MINUTES OR UNTIIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN.
  5. TRANSFER MUFFINS TO A COOLING RACK UNTIL COOL ENOUGH TO HANDLE. SERVE WARM WITH SOME GOOD QUALITY BUTTER AND A CUP OF COFFEE.

Notes

*This recipe is lightly adapted from the blog Gimme Some Oven *Cooking times will vary depending on your ingredients and oven *Have fun in the kitchen


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14 thoughts on “Spiced Zucchini & Honey Muffins

  1. These look very good. I am definitily going to make them!

  2. Funny you mentioned you get excited about breakfast the night before. I do too! In fact if by the odd chance I don’t have anything planned for breakfast or am running low on my staples, it’s a sad day for me. 😉 I love this wholesome take on zucchini muffins. And baking sounds really good right now with our cold and rainy weather.

  3. Nicola says:

    Definitely pinning this for later! I brought home the largest zucchini from a farmers market this weekend (farmer said they lost it and it got away from them) and they were just trying to offload them for a steal. Not the best for all recipes but would work great for quick breads!

  4. I am a breakfast person, too! Sometimes I literally dream about my morning coffee- haha! I have eight (!) bananas in my freezer and have been looking for quick breads/muffins to use them in and I might just try to finagle them into these! They look wonderful.

  5. Jill B says:

    This recipe looks great! So many ‘healthier’ baked goods recipes just look like the end result would taste awful (I have years of experience here)! I’m giving this one a tr7 with an egg replacement for me and my Honey this weekend. THANKS Andrea. Love Love Love your blog and recipes! 😀

  6. Jocelyn says:

    Is there a reason why you use white ww flour vs just ww flour?

    1. Andrea says:

      regular whole wheat flour will make these a lot more dense. If you don’t have white whole wheat flour you can make these with regular all purpose or half all purpose and half whole wheat for a light consistency.

  7. Jennifer says:

    Hi Andrea,
    I’ve recently discovered your blog and I’m really loving reading it. I love all of your farm stories and photos. I can totally relate to the LOVE of breakfast. My family starts saying “when’s breakfast” about 5 minutes after we’ve finished dinner.

  8. Love using zucchini in baking. I can see myself making this recipe for breakfast during the week – I love a healthy wholesome muffin.

  9. Hello! I am so glad I stumbled upon your blog this evening. I travel up to the PNW from San Francisco every week, so I love to find “local” bloggers. This dish looks lovely – I really enjoy having whole rolled oats in my baked goods for texture and flavor. Anyways, nice to e-meet you!

  10. Asa says:

    These came out great, thanks for the recipe!! I didn’t have enough honey so used half honey, half agave syrup and it came out excellent. They were super moist and did go well with a cup of coffee.

  11. Laine says:

    Thanks so much for this recipe! I made these today with a few substitutions (due to ingredients I had on hand) and they are delicious- moist, delicately spiced, and not too sweet. I used spelt rather that whole wheat flour, coconut instead of olive oil, and a flax “egg”. Your blog is truly lovely and I am so inspired by your work and farm.

  12. Kristen says:

    Do you think you could make these into a loaf? I’ve made them a couple times as muffins already and love them so much, I’d like to try them in loaf form.

    1. Andrea says:

      I haven’t tried this in a loaf pan but I’m sure they would turn out great! Just adjust the time-I’d guess 50 minutes total at 350F? let me know if you try it!

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