• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt in my Coffee logo
  • Homestead Animals
    • Raising ducks for eggs
    • Raising chickens
    • Raising quail
  • Gardening
    • Vegetable Gardening
    • Growing Fruit Trees
  • Recipes
    • Breakfast
    • Bread Recipes
    • Main Dishes
    • Treats and Desserts
  • Homestead Crafts
    • Easy Sewing Projects
    • Holiday crafts
    • Natural dyeing
    • Spinning
    • Blacksmithing
  • About
    • Contact

Home » Breakfast » Olive Oil Zucchini Muffins

Olive Oil Zucchini Muffins

Published Sep 9, 2021 · Last updated Sep 9, 2021 · By Anna · Leave a Comment

Pin
Share
Yum
Pocket
Buffer
Jump to Recipe Print Recipe

These EASY and healthy olive oil zucchini muffins are one of my favorite recipes to make with an abundance of zucchini. With a tender crumb, and just the right sweetness, these muffins are a hit with kids and adults alike!

This article contains affiliate links. Click here to learn more.

Some years, I've grown so many zucchini, it was joked that I could build a house from them. They are almost always one of those vegetables that I'm begging the neighbors to take off my hands, and feeding to my chickens because I've run out of room to freeze all the zucchini in my garden.

This year, though. This was not that kind of year.

Mosaic virus got hold in my gardens this year, and even though I planted zucchini in three well-separated areas, all of my plants eventually succumbed. Zucchini are precious this year, and their scarcity has given me a whole new appreciation for them.

Each time I make a batch of zucchini bread or muffins, I feel a little extra bit of gratitude for the squash I did get to harvest, and the recipes I can make. And gratitude is a lovely thing to sit down with, at breakfast time.

This particular recipe is one of my very favorites. More importantly, it's a "very, very favorite" with my kids. The soft and mellow crumb is everything a muffin should be, and it owes every bit of that smooth, rich texture to the olive oil.

The edges get perfectly crusty, in a delicate sort of way. And the flavor of the zucchini actually gets to shine through, because this recipe isn't weighed down with loads of sugar. They're still a sweet muffin - sweet enough to feel special to kids as well as adults. But just sweet enough.

Much the same as with a loaf of zucchini bread, I've found that these muffins actually get better with time. If you can bear to hide some of them away, they're even better the day after they're made. We usually have to make a double batch to pull that off.

Tips for making the best zucchini muffins

Measure your flour carefully.

Most failures in the texture of a muffin come from inaccurate flour measurement. To get a perfect measure, fluff up your flour, spoon it into the measuring cup, and then level it off with a knife.

Don't skimp on the oil

The olive oil really is the secret to perfectly moist muffins, with a picture-perfect crumb. Cutting back on the oil will make for a drier muffin.

Don't squeeze out your shredded zucchini

Some recipes are written with the expectation that you'll squeeze your shredded zucchini nearly dry, before adding it to the other ingredients. This recipe is written expecting that you won't. Don't waste that flavorful, healthful zucchini juice by dumping in out. It's part of this recipe. Just shred your zucchini, and dump it in the way it is.

Can you store these zucchini muffins?

You bet! If you make enough to let them hang around, these muffins store very well.

On the counter: These muffins last well at (moderate) room temperature for up to two days.

In the fridge: Store these muffins in the fridge for up to a week.

In the freezer: These muffins also freeze nicely. Wrap them well to prevent ice crystals forming, and freeze for up to a month. (They might do fine with a longer freeze, but this is the longest I've tried it.) Thaw overnight in the fridge, or at room temperature.


We may not have enough zucchini to keep making these muffins well into the winter months like usual, but you can bet that we are enjoying them while we can. I hope you do too!

Bon Appétit!

Olive Oil Zucchini Muffins

These super-soft zucchini muffins are make with heart-healthy olive oil, and just enough brown sugar to taste delectable, without being overpoweringly sweet.
Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 12
Calories: 204kcal
Author: Anna

Equipment

  • stand mixer or mixing bowl
  • muffin tin

Ingredients

  • 2 eggs
  • 1/2 cup olive oil
  • 1 cup shredded zucchini
  • 1/2 cup brown sugar
  • 2 cups einkorn flour, or all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp baking powder

Instructions

  • Prehead oven to 325° F. Thoroughly grease muffin tin. (This recipe makes 12 standard sized muffins, or 6 jumbo muffins)
  • Dump ALL ingredients into a stand mixer, in the order listed. Mix on low speed until throroughly mixed.
    To mix by hand:
    Add wet ingredients to a large mixing bowl, and beat well. Add dry ingredients to a small mixing bowl, and stir until well blended. Add dry mixture to wet mixture, and stir until well mixed.
  • Spoon batter into muffin tins.
  • Bake for 22-25 minutes, or until centers are just set and edges are becoming golden brown. (30-35 minutes for jumbo sized muffins)
  • Let cool slightly, and serve.
Nutrition Facts
Olive Oil Zucchini Muffins
Amount Per Serving (1 Muffin)
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 27mg9%
Sodium 64mg3%
Potassium 140mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 61IU1%
Vitamin C 2mg2%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Pin
Share
Yum
Pocket
Buffer
« Lard and Butter Pie Crust
How to Freeze Eggs »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MOST RECENT POSTS

Gluten Free Mexican Wedding Cookies (Dairy-Free, Vegan)

10-Minute Cilantro Lime Chicken Cauli Rice Bowls

Camembert Quesadillas with Mango Pineapple Salsa

Mango Pineapple Flatbread with Prosciutto

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Read our PRIVACY POLICY here.

Copyright © 2023 Salt in my Coffee on the Seasoned Pro Theme