A complete breakfast, these jumbo zucchini walnut muffins have 12.3 grams of protein per muffin! They also have 5.1 grams of dietary fiber and 11 mcg vitamin D!Jump to Recipe
Zucchini Muffin Obsession!
When I was in college, I discovered the zucchini muffin for the first time. My first choice of muffin wasn’t available at the cafeteria and the lady suggested the zucchini walnut muffin. I got hooked immediately. I probably had one at least 3 days of the school week. The zucchini muffins were heavy with oils and kept me going from morning until about 2pm.
These Jumbo Zucchini Walnut Muffins aren’t as oil drenched, but they are tasty and filling! You might even want to split them in half and share them… Maybe heat them up and dab a bit of butter on them. Or don’t heat them up and butter ’em up anyway! They are also great bare!
What’s so good about this Jumbo Zucchini Walnut Muffin recipe?
As usual, I like to keep the extra refined sugars out of my muffins, that’s why I use organic sugar, maple syrup and honey whenever possible. In this recipe I use both organic sugar and honey. If you don’t have organic sugar that is totally fine-you can use regular granulated sugar. If you use regular sugar, though, your muffins won’t be refined sugar free. You can also use just honey, or even swap out the honey for pure maple syrup.
This recipe uses 1 whole cup of zucchini which is about one medium zucchini. In some zucchini muffin recipes they tell you to squeeze the liquid out of the zucchini, but this is not that type of recipe! Why get rid of some of the zucchini goodness when it clearly adds health and moisture to the muffin!?
The King Arthur Baking weight chart indicates that one cup of shredded zucchini is anywhere from 121-150 grams. This is because the liquid in the zucchini can vary. I specify that I used 145 grams of shredded zucchini in this recipe. If you don’t have a kitchen scale, one cup is fine, but you should definitely consider getting a kitchen scale, even if it’s just a cheap one! One cup of flour measured in a measuring cup will never weigh the same time after time. This can make a huge difference in your baking (and not just with flour!)
Despite the 573 calories these jumbo muffins pack, they are in fact healthy because they are made with healthy ingredients! You can definitely play with the butter and olive oil amounts by adding in more applesauce and less butter and oil, but it will change the outcome. 1/2 cup total combined butter and oil for these muffins is actually not that much so from my view, the amounts are totally fine!
Jumbo Zucchini Walnut Muffins
- 113 g whole wheat flour 1 cup, sifted and levelled
- 180 g white flour 1.5 cups, sifted and levelled
- 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp sea salt
- 145 g shredded zucchini, juices and all 1 cup
- 113.5 g Vanilla greek yogurt 1/2 cup, room temperature
- 42 g milk 3 tbsp, room temperature
- 2 large eggs room temperature, lightly beaten
- 56.75 g unsalted butter, melted and slightly cooled 1/4 cup
- 50 g extra virgin olive oil 1/4 cup
- 31.88 g unsweetened applesauce 2 tbsp, room temperature
- 99 g granulated sugar 1/2 cup I used organic
- 88 g pure honey 1/2 cup
- 75.33 g chopped walnuts 2/3 cup
- 42.5 g raisins 1/4 cup
- Preheat your oven to 425 and grease your jumbo 6 cavity muffin pan.
- Combine the dry ingredients in a large bowl, with a whisk and set aside.
- Add the olive oil and melted butter to a bowl and whisk until completely combined, then add the honey and granulated sugar. Whisk to combine and then add in milk yogurt and applesauce. Whisk to completely combine.
- Add in the zucchini and combine and then add in the lightly beaten eggs and gently whisk them into the wet mixture. Don't overmix.
- Add the dry mixture to the wet and gently combine with a rubber spatula. Add in any add-ins (walnuts, raisins, chocolate chips etc) and mix gently with a rubber spatula.
- Fill your muffin cavities to the top. Mine were a tad higher than the top of the pan.
- Place in the preheated oven and bake for 10 minutes at 425. After the first ten minutes, lower the temperature to 375 and continue baking for an additional 17 minutes or until a toothpick comes out clean.
- Remove from the oven and let sit in the pan on a cooling rack for 5 minutes before removing the muffins to cool on the cooling rack.
- Cool completely before enjoying!
As someone who eats meats, I often find it a struggle to make dinners for when my oldest step-son has his girlfriend over for dinner. It’s actually embarrassing how unprepared I am to create vegetarian meals! Anyway, this past weekend I found a rather simple, but very tasty, vegetarian pasta dish. Tomato Goat Cheese Pasta from Salt and Lavendar. The girlfriend liked it, the step-son liked it and of course, my husband, Andy, loved it! So if you are looking for something simple yet delicious head over to her blog and I am certain that you’ll find something you’ll love!
Coming soon from me… a nice flakey butter croissant recipe, approved by my croissant loving husband and step-son! In the meantime, check out my Blueberry Sweet Potato Muffins!