In Good FlavorMake use of surplus summer zucchini with these Small Batch Olive Oil Zucchini Muffins. Made with olive oil, they are incredibly moist and tender.
Are you like me? Sometimes I want to make a treat but don’t want a boatload left over to tempt me for days on end. And sometimes I don’t want to bother with giving them away. That’s when small batch baking comes in handy. Yes, excess baked goods can be frozen to enjoy at a later time, but fresh is always best. When they are as easy to make as these muffins, I don’t mind whipping up a batch as needed.
This zucchini muffin recipe is exactly the type of small batch baking I’m talking about. There is enough for my small household to enjoy once or maybe twice and we’re done! There are no more muffins hanging around to taunt us with their presence. Small batch baking also eliminates the problem of overconsumption. I am guilty of overeating because I don’t want to waste food. Small batch baking eliminates the guilt-eating factor making it so much better for the waistline!
These muffins are great for breakfast or an afternoon snack. Made with extra light tasting olive oil, they are a healthier option over butter. Plus, you get all the benefits of the monounsaturated fats without giving the muffins an obvious olive oil taste. Since Greek yogurt is also used, the muffins remain super moist and tender upon sitting.
How to create high muffin tops?
Who doesn’t love a muffin top of the baked goods kind? To create the domes of goodness, make sure to use fresh leavening. Secondly, fill the muffin pans to the top with batter. Finally, bake at a high 400° F for the first five minutes to promote a rapid rise, then lower to 350° F for the remaining bake time.
Do I add zucchini wet or dry?
The zucchini contains a lot of liquid, which will affect the consistency of the batter and may compromise the structure of the muffin. Squeeze the shredded zucchini dry before adding to the batter. Don’t worry; the olive oil keeps the muffin moist.
Is it possible to overmix the batter?
Yes, it is! Do not overmix!! It will create a tougher muffin. Tunnels running through the muffin is an indication that the batter was overmixed. For best results, once the dry ingredients are added to the wet, stir just enough to incorporate. It is better to have some small visible dry spots than to mix too much.
The next time you are looking to use up zucchini, try this recipe. You are going to love it and want more, but thanks to the small batch baking, you won’t overindulge. I’m looking out for you!!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- 6-cup muffin pans—these are non-stick standard size cavities.
- Box grater for shredding zucchini.
- Wire whisk—this stainless steel whisk is strong, durable, and ergonomic.
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Small Batch Olive Oil Zucchini Muffins
Description
Make use of surplus summer zucchini with these Small Batch Olive Oil Zucchini Muffins. Made with olive oil, they are incredibly moist and tender.
Ingredients
Instructions
- Preheat oven to 400° F. Line a 6-cavity muffin pan with cupcake liners.
- Add egg, brown sugar, olive oil, and vanilla extract to a large mixing bowl. Beat with a whisk until creamy and slightly frothy, about 1 minute.
- Sprinkle in flour, baking powder, baking soda, salt, and spices. Switch to a rubber spatula. Fold in the flour mixture until it just starts to blend. Add yogurt. Continue folding until the flour mixture is about 1/2 incorporated. Add zucchini and walnuts. Fold until everything is just blended. Do not overmix.
- Fill each muffin cavity to the very top with batter. Before baking, place an oven rack above the rack the muffins will be baking on. Leave enough clearance between the racks for the muffins to rise.
- Place the muffin pan on the lower of the two racks. Bake for 5 minutes at 400°F. Reduce heat to 350°F. Bake for 12 minutes. Place a piece of foil on the upper rack to prevent the muffins from over-browning. Bake for an additional 6-8 minutes, or until a toothpick comes out with a few dry crumbs attached when inserted into a muffin.
- Cool for 5 minutes. Slide a knife under the muffin tops to loosen from the pan. Transfer the muffins onto a cooling rack to cool completely.
- Makes 6 muffins.
Note
- To squeeze zucchini, wrap zucchini in a kitchen towel or several layers of paper towel and squeeze dry. Discard liquid.
- To measure zucchini: Fluff up the squeezed dry zucchini. Measure out 1 1/2 cups lightly packed zucchini.
- To obtain muffin tops, fill each muffin cup as full as you can without the batter spilling onto the baking pan. Bake immediately.
- Make sure to use olive oil that is labeled “extra light tasting” so that the oil taste is not overpowering.
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I love things that work in small batches! I worry about things going bad otherwise, and I worry that I'm just going to eat too much! Your muffins are beautiful!
Exactly! And after it sits on the counter for a couple days, I don't want to give it to other people. Have a great weekend, Inger!!
I'm all about baking with zucchini! Especially when we have an abundance of it later in the summer. I also love the small batch! Sometimes you just don't need that many – although these look so good I might just double the batch 😉
Double away, Katherine!! It's great to have options!! Sometimes you want just enough other times, you would want tons! ????Have a great weekend!!
Thao, these zucchini muffins look wonderful! I love that they're made with olive oil. I always make the smallest batch that I can because if it's in the kitchen, I'll eat it! Great tip on how to get the muffin tops to look so pretty!
Thank you Kelly! Me too! I used to be good at ignoring food, but I'm not so good at it any more. I like the olive oil because it keeps the muffins moist. And because I use light tasting, it doesn't detract from that taste of the muffin 🙂
This recipe is completely unprintable, so I’m not going to make it. You might want to keep that in mind if you’re trying to attract new subscribers.
Oh my gosh! Thank you for bringing this to my attention. There was a glitch, and I just fixed it. I apologize for the frustration it caused you!!