Zucchini and Apricot Muffins

By Martha Rose Shulman

Published July 25, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(326)
Comments
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If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.

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Ingredients

Yield:14 muffins

  • 250 grams (about 2 cups) whole-wheat pastry flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon freshly grated nutmeg

  • ¼ teaspoon salt

  • 75 grams (⅓ cup) canola or sunflower oil

  • 180 grams (3 extra-large) eggs

  • 75 grams (⅓ cup) raw brown sugar or muscovado sugar

  • 50 grams (¼ cup) milk

  • 2 teaspoons vanilla

  • 250 grams (½ pound) zucchini, grated (about 2 cups)

  • 100 grams dried apricots, cut in ¼-inch dice (about ½ cup)

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 48 milligrams cholesterol; 172 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 167 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 ½-cup muffins.

  2. Step 2

    Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

  3. Step 3

    In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about ¾ full.

  4. Step 4

    Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

Tips

  • You can use flexible silicone molds for these; if you do, allow the muffins to cool completely in the mold. Then they will release easily.

  • Advance preparation: These keep, wrapped in a kitchen towel or cloth bag, for a few days at room temperature. They freeze well.

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Ratings

4 out of 5
326 user ratings
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Comments

Kathleen

I used 1/2 cup olive oil & half cup brown sugar, halved the spices & vanilla and added a half cup of walnuts. They were moist and delicious.

avergonzataorgullosa

This is a great recipe to experiment with! I used chopped apples instead of apricots, added some unsweetened applesauce for moisture, and they are great! This is all alchemy anyway, I love to experiment, and the base of the recipe is perfect for that.

brutallyfrank

I took all the notes into consideration before making these and, I guess the changes I made helped, because they were moist and delicious. The biggest change was that I used half whole wheat and half all purpose flour. Upped the oil to half a cup and doubled the sugar (2/3 cup). I also added half a cup of chopped walnuts and 1/2 tsp of allspice. They were great and still totally not sweet even doubling the sugar.

PABlues

These were great and an easily adaptable recipe, if you want to wing it. I wanted some tooth, so I used 1/2 W Wheat: 1/4 oats: 1/4 AP ratios by weight, pulled back the spices by half, and subbed in golden zucchini (neighbors gave me a big old one, thus the genesis for muffins), dried cherries and dried wild blueberries ( it’s what I had), and threw in 1/2 c walnuts. I’d make them again if I receive another donation!

Roseanne Levin

White raisins (1/2 cup) instead of apricots.

jean

Delicious! Used helpful hints (1/2 c oil and sugar) substituted dried cranberries for apricots.

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