Zucchini Muffins

    35 minutes

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


    New South Wales, Australia
    4 people made this

    Serves: 12 

    • 2 cups grated zucchini
    • 1/3 cup (85ml) boiling water
    • 2 3/4 cups (345g) plain flour
    • 1 1/2 cups (345g) caster sugar
    • 1 teaspoons bicarb soda
    • 1 teaspoon salt
    • 3 eggs, beaten
    • 1/3 cup (85ml) vegetable oil

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Line a 12 cup muffin tray with muffin cases.
    2. In a large bowl, stir together zucchini and boiling water. In a separate bowl, mix the flour, sugar, bicarb soda and salt. Mix eggs and vegetable oil with the cooled zucchini.
    3. Stir the wet zucchini mixture into the dry flour mixture. Spoon into the prepared muffin tray.
    4. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the centre of a muffin comes out clean.

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