Spiced Zucchini Muffins

    (51)
    45 minutes

    Easy to make muffins with the flavours of cinnamon, cloves and nutmeg. The addition of zucchini makes them extra moist and delicious.


    51 people made this

    Ingredients
    Serves: 18 

    • 2 cups grated zucchini (about 4 small zucchini)
    • 1/3 cup (85ml) boiling water
    • 2 3/4 cups (345g) plain flour
    • 1 1/2 cups (345g) white sugar
    • 2/3 cup (125g) sunflower seeds
    • 1 1/4 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground coriander
    • 1 teaspoon ground nutmeg
    • 3 eggs, beaten
    • 1/3 cup (85ml) vegetable oil
    • 1 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Lightly grease a 12 cup and a 6 cup muffin pan.
    2. In a large bowl, stir together zucchini and boiling water.
    3. In a separate bowl, mix flour, sugar, sunflower seeds, bicarb soda, salt, cinnamon, cloves, coriander and nutmeg.
    4. Mix eggs, vegetable oil and vanilla essence with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
    5. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the centre of a muffin comes out clean.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (47)

    by
    27

    These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised to find they weren't as spicy as the aroma led me to imagine they'd be. Not that that's a bad thing! These are, in fact, delicately spiced (I used all spices as directed) and just barely sweet, which is actually refreshing for a muffin (if I want cake, I'll eat cake). However, if you like a sweeter muffin you could easily add a little more sugar. I used candy coated/chocolate covered sunflower seeds which I've learned bleed in wet batters! (But are great in cookie doughs) While the sunflower seeds were "ok," I think I'd rather have raisins, dates or other dried fruit that might add that hint of sweetness and contrasting flavor that these missed for me. These are definitely flavorful, moist and bake up with pretty, domed tops. I left some of them as is and glazed the rest with a mixture of powdered sugar and lemon juice.  -  10 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    23

    After mixing the wet and dry ingredients, there just wasn't enough moisture to combine the two. I added about 3 tablespoons of water and that did the trick. I baked them for 27 minutes. They turned out really well and super moist. The sunflower seeds adds a nice texture. I will make these again.  -  23 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    14

    These are definitely spice muffins. I couldn't find my coriander so I left it out, but there was plenty of spice flavor in them without it. I added one large grated carrot to the zucchini and used prune butter and 1 T of oil in place of the 1/3 cup of oil, and left out the sunflower seeds entirely since I don't like them. Even with these changes the muffins came out really moist and fluffy, and were very easy to eat and eat and eat. I did get quite of few of them, though. I made 18 regular sized muffins and 20 mini muffins, although that could have been because I added more to the batter (the carrot).  -  01 Aug 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 9 collections