Recipe Review

Recipe Review: Zucchini Muffins from Simply Recipes

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Jan 28, 2009
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(Image credit: Apartment Therapy)

We mentioned this recipe a couple weeks ago in our roundup, but we just made these muffins again and we had to report back on how easy, fast, and good these are.

(Image credit: Apartment Therapy)

We found this recipe for zucchini muffins at Simply Recipes earlier this fall, and we’ve made them several times since. We like this recipe because it calls for oil or melted butter, instead of creamed butter and sugar. This makes them easy to whip up in just one bowl, without a mixer.

We also love how flexible they are. We never seem to have enough zucchini around, so we often augment the veggies with grated carrots. (No need to peel them first.) We’ve made these with walnuts and raisins, and just plain too. They always turn out fabulously moist, with a tender, slightly chewy top.

This last batch had zucchini, carrots, a little unsweetened coconut, golden raisins soaked in rum, and a cup of spicy toasted pumpkin seeds. They are nutty, satisfying, and not too sweet, and they’ve lasted very well for several days. This is a keeper of a breakfast.

• Get the recipe: Zucchini Muffins at Simply Recipes

Related: Recipe: Peach and Spice Tea Muffins

(Images: Faith Durand)

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