recipe

Soggy muffins are a sad sight—and taste! Use the power of salt to keep your zucchini muffins light and fluffy (but not salty).

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour and 10 minutes, plus cooling time
yield
  • Makes 12 muffins

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Prepare Ingredients

Vegetable oil spray
1½ pounds
zucchini (3 medium or 2 large zucchini)
½ teaspoon plus 1 teaspoon
table salt, measured separately
1 cup (5½ ounces)
whole-wheat flour
1 cup (5 ounces)
all-purpose flour
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1 teaspoon
baking soda
¼ teaspoon
ground nutmeg
2
large eggs
¼ cup
vegetable oil
1 teaspoon
vanilla extract
1 cup (7 ounces) plus 2 tablespoons
sugar, measured separately

Gather Baking Equipment

12-cup muffin tin
Chef's knife
Cutting board
Box grater
Fine-mesh strainer
2
bowls (1 large, 1 medium)
Rubber spatula
Dish towel
Whisk
⅓-cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 325 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.

 
2
 
1½ pounds
zucchini (3 medium or 2 large zucchini)

Use chef’s knife to trim off ends of zucchini. Shred zucchini on large holes of box grater.

 
3
 
½ teaspoon
table salt

Set fine-mesh strainer over large bowl. Transfer shredded zucchini to strainer and sprinkle with ½ teaspoon salt. Use rubber spatula to stir until combined. Let sit for 20 minutes to drain.

 
4
 

Place clean dish towel on counter. When salted zucchini is ready, transfer to center of dish towel. Gather ends of towel together, twist tightly, and squeeze hard over sink, draining as much liquid as possible. Discard any liquid from large bowl.

 
5
 
1 cup (5½ ounces)
whole-wheat flour
1 cup (5 ounces)
all-purpose flour
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1 teaspoon
baking soda
¼ teaspoon
ground nutmeg
1 teaspoon
table salt

In medium bowl, whisk together whole-wheat flour, all‑purpose flour, cinnamon, baking powder, baking soda, nutmeg, and remaining 1 teaspoon salt.

 
6
 
2
large eggs
¼ cup
vegetable oil
1 teaspoon
vanilla extract
1 cup (7 ounces)
sugar

In now-empty large bowl, whisk together eggs, oil, vanilla, and 1 cup sugar. Add zucchini and use rubber spatula to stir until combined.

 
7
 

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

 
8
 
2 tablespoons
sugar

Spray ⅓-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining 2 tablespoons sugar evenly over batter in each muffin cup.

 
9
 

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted into center of 1 muffin comes out clean, 25 to 30 minutes.

 
10
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.

 
11
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.