Brown Sugar-Zucchini Muffins

It’s the last of the summer vegetables.  The weather was a little strange this summer so we had some summer crops come in a little later than usual.  I got several small zucchini last week and needed to use the last of them.  Believe it or not I’ve never made zucchini bread.  Today seemed like a good day to try.

This is a good recipe.  The muffins are moist, but the oats keep them from being too soft.  They’re sweet enough that they would be good with a little cream cheese, but not so sweet that a little icing would hurt.  I opted for muffins because they bake faster and are easier to eat on the go.  There’s also less clean up.  No need to grease a loaf pan.  No need to wash a loaf pan.  I put paper liners in the muffin pan and wiped it off with a sponge when I was done.

I followed the recipe to the letter.  I try not to monkey with baking recipes.  A note if you want to make these as muffins.  They do rise, but not so so much.  Fill each muffin cup about 3/4 full to get a nice sized muffin.  The recipe made 18 muffins, but some of them were small so count on 15 if they’re a little larger.

Good? Yep. A neighbor ate two while she was hanging out.
Easy? Yep. Quick breads are easy even for a novice baker.
Good for company? Yep. Make them ahead and freeze to use for overnight guests.
Special shopping? Nope. Standard baking fare.

Brown Sugar-Zucchini Muffins


2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional


Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners.

Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.

Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Move to a cooling rack so they don’t continue baking. The muffins can be served warm or at room temperature. Ice with a confectioner sugar icing or serve with cream cheese.

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