Baking · Muffin
Zucchini Chai Muffin
Zucchini muffins are one of those recipes that sounds virtuous and tastes like a treat, which is exactly where I want to live. The zucchini disappears almost completely into the batter and just keeps everything moist for days. I make these at the end of summer when the zucchini at the market gets too large to do anything sensible with.
Ingredients
- 237ml oil
- 200g sugar
- 165g brown sugar
- 3 large eggs, room temperature
- Dash of vanilla extract
- 248g zucchini, grated
- 2 bags of chai
- 1 tbsp cinnamon
- 375g flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Method
- 1Preheat oven to 350°F.
- 2In a bowl, mix together oil, sugar, and brown sugar on medium speed.
- 3Add eggs and vanilla, mixing on low speed. Be careful not to overmix.
- 4Fold in cinnamon, chai, and zucchini.
- 5Add the dry ingredients and mix on low to medium speed until just combined with no white streaks.
- 6Fill the muffin tray and bake for 35 to 40 minutes until a toothpick comes out clean.
- 7Let cool before eating. You can freeze them for up to 3 weeks and reheat in the microwave.
Tips & Notes
Squeeze out as much moisture as possible from the grated zucchini this prevents soggy muffins. The chai spice blend can be adjusted to your taste. These muffins freeze beautifully and can be reheated from frozen at 355°F for 10 minutes.