Zucchini Muffins

Grated zucchini folded into a cinnamon-spiced batter and baked into soft, tender muffins. The zucchini adds moisture without any vegetal taste, and it shrinks into the crumb so completely that even picky eaters won’t notice it’s there.

The method here is dead simple: dry ingredients in one bowl, wet in another, stir them together until just combined. That “just combined” part matters. A few streaks of flour left in the batter is better than overmixing, which develops gluten and turns muffins dense and rubbery. You want a tender crumb with a slight dome on top, and that only happens with a light hand.

Two and a half cups of grated zucchini is a generous amount, and it’s what keeps these muffins soft even a day or two after baking. The optional nutmeg adds a warm, slightly sweet note alongside the cinnamon. If you have it, use it. It rounds out the spice in a way that cinnamon alone can’t do.

These bake fast at 15 minutes. Start checking at 12. A toothpick in the center should come out with a few moist crumbs clinging to it, not wet batter and not bone dry.

Kitchen Tips

• Grate the zucchini on the large holes of a box grater. Unlike brownies, you want some visible shreds here for texture.
• No need to squeeze moisture from the zucchini. The batter accounts for it.
• Fill muffin cups about two-thirds full. Overfilling makes flat-topped muffins that spill over the edges.
• Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for months.

Variations

• Chocolate chip: Fold in ¾ cup mini chocolate chips for a kid-friendly version.
• Lemon zest: Add the zest of one lemon to the batter and skip the nutmeg for a bright, summery twist.
• Streusel topping: Mix 3 tablespoons each of flour, sugar, and cold butter into crumbles and sprinkle on top before baking.