Zucchini and Apricot Muffins

By Martha Rose Shulman

Zucchini and Apricot Muffins
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(296)
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.

Featured in: Recipes for Health: An Array of Summer Squash

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Ingredients

Yield:14 muffins
  • 250grams (about 2 cups) whole-wheat pastry flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 2teaspoons ground cinnamon
  • 1teaspoon freshly grated nutmeg
  • ¼teaspoon salt
  • 75grams (⅓ cup) canola or sunflower oil
  • 180grams (3 extra-large) eggs
  • 75grams (⅓ cup) raw brown sugar or muscovado sugar
  • 50grams (¼ cup) milk
  • 2teaspoons vanilla
  • 250grams (½ pound) zucchini, grated (about 2 cups)
  • 100grams dried apricots, cut in ¼-inch dice (about ½ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

172 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 4 grams protein; 167 milligrams sodium

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 14½-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.

Ratings

4 out of 5
296 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.

Jon B.

Very tasty, but a little bland. Will try adding an 1/8 tsp of ground gloves for a little more spice flavor.

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.

M

Recommend highly. WW pastry flour is key, the regular WW stuff is going to take muffins that are quite dry and in need of sweetening. I used WW pastry flour, and dried dates instead of apricots, it was plenty sweet and moist for my taste. Helpful that it’s lower in refined sugar as I was feeding to the toddler.

kelsey

Helpful suggestions! I used scant 1/3 c milk and scant 1/2 c of oil per advice for moist muffins. Also upped the sugar to 100g. The result was 12 moist, slightly sweet muffins! Next time I’ll up the spice as well.

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.

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