Baking · Muffin

Zucchini Chai Muffin

Zucchini chai muffins are the recipe that converts sceptics nobody believes vegetables belong in a muffin until they try one and cannot stop eating them. The zucchini keeps everything impossibly moist and tender while completely disappearing into the batter. The chai spice blend is warming and aromatic and makes every bite feel like a cozy morning in a mug. They are the kind of muffin you can justify at any time of day breakfast, afternoon snack, post-dinner treat. Make a double batch because these go fast.

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

1. 1Preheat oven to 350°F.
2. 2In a bowl, mix together oil, sugar, and brown sugar on medium speed.
3. 3Add eggs and vanilla, mixing on low speed. Be careful not to overmix.
4. 4Fold in cinnamon, chai, and zucchini.
5. 5Add the dry ingredients and mix on low to medium speed until just combined with no white streaks.
6. 6Fill the muffin tray and bake for 35 to 40 minutes until a toothpick comes out clean.
7. 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.