The SWEET ZUCCHINI MUFFINS are soft, aromatic and full of flavor — a delightful surprise that wins you over with the first bite. Perfect for breakfast or an afternoon snack, they combine the natural sweetness of zucchini with the crunch of walnuts, creating an irresistible balance of flavors and textures.
The zucchini, finely grated, make the batter wonderfully tender and moist without changing the flavor, while the chopped walnuts add a rustic, lightly toasted note. To finish, a sprinkle of pearl sugar on top gives a crunchy touch and a patisserie-worthy appearance.
A simple yet refined treat, ideal for those who love wholesome flavors and homely aromas. Not overly sweet and made with natural ingredients, these muffins are perfect for a guilty-free indulgence — perhaps enjoyed with a cup of tea or coffee.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg (medium at room temperature)
- 1 cup 00 flour (Italian type 00)
- 1 cup Zucchini (grated)
- 3.2 oz Granulated sugar
- 1/4 cup Sunflower oil
- 1/3 cup Walnut kernels (chopped)
- 1 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- to taste Pearl sugar
For the sweet zucchini muffins you will need
- 2 Bowls
- 1 Sieve/Colander
- 1 Whisk
- 6 Paper liners
Preparation of sweet zucchini muffins
Preparing these SWEET ZUCCHINI MUFFINS is really very simple and quick.
First, wash and trim the zucchini. Then grate them into thin strips and place them in a colander for 20 minutes so the excess moisture can drain away.
Meanwhile, toast the walnut kernels in the oven at 356°F for 10 minutes.
Let them cool and then chop them fairly finely.In a bowl, mix all the dry ingredients: the flour, baking powder, sugar, chopped walnuts and cinnamon.
In another bowl, quickly whisk the eggs (at room temperature) with the oil. Pour the liquid mixture into the dry ingredients and combine well, using a wooden spoon or a whisk.Don’t worry if the batter feels stiff to work with — it should be like that.
At this point add the well‑squeezed zucchini and fold them in.
Place the resulting batter into paper liners, leaving 1/4 inch from the top edge. Sprinkle with pearl sugar if you like and bake in a preheated conventional (static) oven at 374°F for 25 minutes.As always, to check for doneness use the toothpick test — it should come out dry. Remove the sweet zucchini muffins from the oven, let them cool completely on a rack and, if you wish, dust with powdered sugar before serving.
