Zucchini Muffins

Every year I make a few batches of zucchini bread/muffins. I just grab whatever baking book I have or do a search online. All the recipes have been good, but haven’t been the recipe. Until now. I’ve made, and tweaked, this one 4 times already in the short time we’ve been in zucchini season this year. This is it. This is the one. Adapted from The Cook’s Illustrated Cookbook.

Makes 12 muffins

1 lb zucchini
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice*
1/2 tsp salt
1 cup sugar
6 tbsp butter, melted and cooled
2 large eggs
1/4 cup plain yogurt
1 tbsp lemon juice

Preheat oven the 350°F and grease a muffin tin.

Grate the zucchini and thoroughly squeeze it in a kitchen towel (put the grated zucchini on the towel and wring it out over the sink).

Sift together all the dry ingredients (flour, baking soda, baking powder, cinnamon, allspice and salt) in a large bowl. In a medium bowl, whisk together the sugar, butter, eggs, yogurt, and lemon juice until smooth.

Gently fold the zucchini and the wet ingredients into the dry ingredients until just combined. Fill muffin tins to about 3/4 full.

Bake for about 20 minutes, or until a toothpick stuck in the middle of one comes out clean. Let the muffins cool in the tin for 5-10 minutes before turning out on a wire rack.

*For some reason, I don’t always have allspice on hand. I’ve used the combination of 1/3 cinnamon, 1/3 cloves, 1/3 nutmeg. I’ve even done that substitution with this exact recipe and it was great.

 


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