Small Batch Olive Oil Zucchini Muffins

Use 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 muffin’s structure. Squeeze the shredded zucchini dry before adding it 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, as this will create a tougher muffin. Tunnels running through the muffin indicate that the batter was overmixed. For best results, stir just enough to incorporate once the dry ingredients are added to the wet. Having some small visible dry spots is better than mixing too much.

The next time you need to use up zucchini, try this recipe. You will 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

Author: Thao | In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Dessert, Breakfast Recipe Keys: C carbohydrate

Difficulty:BeginnerPrep time: 12 minutesCook time: 18 minutesTotal time: 30 minutesServings:6 Serving

Description

Use surplus summer zucchini with these Small Batch Olive Oil Zucchini Muffins. Made with olive oil, they are incredibly moist and tender.

Ingredients

• 1 large egg
• 2/3 cup lightly packed brown sugar
• 1/3 cup extra light tasting olive oil
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/4 cup plain Greek yogurt
• 1 1/2 cups shredded zucchini (size of a 3/4 – 1 pound zucchini ), juices squeezed dry 
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 400° F.  Line a 6-cavity muffin pan with cupcake liners. 
2. 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. 
3. 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.
4. Fill each muffin cavity to the very top with batter. Before baking, place an oven rack above the rack on which the muffins will be baking. Leave enough clearance between the racks for the muffins to rise.
5. 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.
6. 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.
7. Makes 6 muffins.

Notes

• 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 possible without the batter spilling onto the baking pan. Bake immediately.
• Use olive oil labeled “extra light tasting” so that the oil’s taste is not overpowering.

Keywords:Small Batch, Zucchini Muffins, Olive Oil

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