The Sweetest Zucchini Muffin Recipes You’ll Ever Taste! Have a sweet but healthy snack

Dumplings and zucchini recipes, believe it or not, go together.

It is a very versatile ingredient for various dishes, which, like few other vegetables, is also suitable for sweet pastries of all kinds.

With its neutral taste and inconspicuous color, it will make all pastries special and will also make them less caloric.

Come try them all with us!

Zucchini bun with chocolate

Super soft and delicious chocolate zucchini bun is sprinkled with chocolate chips and topped with chocolate frosting. This is the most delicious way to eat vegetables.

What will we need

• 250 g plain flour
• 60 g of unsweetened natural cocoa powder
• 2 teaspoons of baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon of salt
• 240 ml of vegetable oil
• 200 g of granulated sugar
• 150 g of brown sugar
• 4 large eggs
• 80 g sour cream or white yogurt
• 2 teaspoons of pure vanilla extract
• 3 medium zucchini, sliced
• 180 g of semi-sweet chocolate chips
• chocolate frosting or vanilla frosting

Method

• Preheat the oven to 180°C.
• Grease two cake pans and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
• In another large bowl, using a hand or stand mixer, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini until combined.
• Pour into dry ingredients and beat on medium speed until fully combined.
• Stir in the chocolate chips. The dough will be slightly thick.
• Pour the batter evenly into the cake tins.
• Bake for about 25-32 minutes or until the cakes are cooked through.
• To test for doneness, insert a toothpick into the center of the bun. If it comes out clean, it’s done.
• Allow the bun to cool completely before frosting and assembling.
• First, use a large serrated knife to cut a thin layer off the tops of the cakes to create an even surface.
• Spread the glaze evenly on top of the first part of the zucchini bun. Place 2 buns on top and spread the remaining frosting over the entire surface and sides. Spread the rest of the frosting on top.
• Garnish with chocolate frosting or mini chocolate chips as desired. Slice and serve.

Cup zucchini cake with nuts

Prepare the zucchini cake when you no longer know what to do with the excessive harvest of zucchini, when their yield is almost endless.

It is really simple and quick to prepare. And what’s more, it stays supple even for a week, if by chance there is some left over.

What will we need

1 cup=300 ml

• 1 1/2 cups semi-coarse flour
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup of milk
• 1/4 cup oil
• 1 cup of grated zucchini
• 1/2 cup chopped nuts
• 1 vanilla sugar
• 1 baking powder
• 1 spoon of cocoa
• pinch of salt

Method

• Mix all the ingredients into a smooth semi-fluid dough, pour into a mold that has been greased and sprinkled with coarse flour or breadcrumbs.
• Bake in a preheated oven at 180°C, then lower to 160°C until a skewer inserted comes out dry.
• Bake for about 45 minutes.

Zucchini pie with apples

Try to prepare a delicious soft cake with zucchini and apples, you will not regret your decision! He is fantastic!

What will we need

• 200 g coarsely grated zucchini
• 100 g of granulated sugar
• 150 g semi-coarse flour
• half a bag of baking powder
• 0.4 dl of oil
• 1 egg
• a little butter, sugar and coarse flour for crumbs
• for sandwiching 2 to 4 apples

Method

• Mix the zucchini, sugar, semi-coarse flour, baking powder and oil into a dough.
• Make a crumble from butter, coarse flour and sugar, cut the apples into slices.
• Place the sliced apples in the greased and lined cake tin. Pour the batter over them and spread the apples on top again. Sprinkle with crumbs.
• Bake in a preheated oven at 180 °C for about 30 minutes.

Zucchini gingerbread

Excellent homemade zucchini gingerbread, which is comparable to the classic, the difference is its softness, which is given to it by zucchini.

What will we need

• 800 g zucchini – peeled, without seeds
• 3 eggs
• 200 g of brown sugar
• 4 spoons of honey
• 150 g of melted butter or vegetable oil
• 200 g spelled flour
• 200 g whole wheat flour
• 1 baking powder
• 1 teaspoon of baking soda
• 1 tablespoon of good quality cocoa
• 1 tablespoon of cinnamon
• 1 package of gingerbread spice
• 3 tablespoons of chia seeds
• zest of 1 lemon
• nuts to taste

Method

1. Preheat the oven to 160°C.
2. Line the tray with baking paper.
3. Grate the zucchini on a fine grater.
4. We don’t pour the juice they release.
5. Add eggs, oil, seeds, lemon peel and mix well.
6. In the second bowl, mix all the remaining “dry” ingredients.
7. Now we can connect both mixtures and put the resulting dough straight on the baking sheet and into the preheated oven.
8. Bake for 25-30 minutes.

Luxurious zucchini bun with fruit

A wonderful zucchini dessert with fluffy cottage cheese frosting and fresh fruit.

What will we need

On a bun

• 300 g of chopped zucchini
• 150 g of sugar
• 5 eggs
• 60 ml vegetable oil
• peel from one orange
• 120 g sour cream
• 1/2 teaspoon vanilla extract for the frosting
• 400 g plain flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon baking powder
• Pinch of salt

For the frosting

• 90 g of cream cheese
• 60 g of butter
• 240 g of powdered sugar
• 1/2 teaspoon of vanilla extract
• 60 ml of heavy cream

Fruit

• 1 liter of strawberries cut into slices
• 4 kiwis, peeled and sliced
• 2 mangoes, peeled and sliced
• 1 liter of blueberries or raspberries
• one tangerine, peeled
• Or what you like

Method

• Preheat the oven to 180 degrees.
• Grease 2 round cake tins and sprinkle with flour.
• In a stand mixer or large bowl, whisk together the shredded zucchini, eggs, sugar, oil, sour cream, and 1/2 teaspoon vanilla.
• Mix the flour, baking powder, salt and baking soda and add to the wet ingredients.
• Continue beating until well combined. The dough should be moist enough.
• Pour the batter into the prepared cake tins and bake for 50 to 60 minutes. It’s done when a toothpick inserted into the center comes out clean.
• Leave to cool on a wire rack for 10 minutes, then remove the bun from the tin and leave to cool completely for a few hours.
• While the cake is cooling, prepare the frosting. Beat cream cheese, vanilla extract and butter until smooth.
• While constantly whisking, gradually add powdered sugar. Continue mixing until everything is combined and smooth.
• In a separate bowl, whip heavy cream until stiff peaks form.
• Mix the cream into the frosting.
• Open the cooled bun and flatten it to decorate it.
• Spread the glaze on the individual layers and add fruit on top. Then fold the bun together to form one unit.
• Spread the top and sides of the cake evenly with the remaining frosting and arrange the fruit all over the top of the cake.
• Refrigerate until ready to serve.

How to choose and eat zucchini?

When it comes to choosing zucchini, bigger is not always better. The smaller the zucchini, the tastier and generally less watery it will be.

Choose a zucchini with a vibrant color (whatever color it is) and a firm but not hard texture with the stem still attached to the zucchini

Store zucchini in a breathable bag for up to a week.

Zucchini can also be frozen! It is best to briefly boil the sliced zucchini in hot water and then “shock” it in an ice bath. Allow to dry completely, then wrap and freeze for up to 6 months.

More recipes with zucchini

• Grilled
• Marinated
• Baked – try these recipes for stuffed and baked zucchini
• Zucchini fried in a pan
• Zucchini puree
• Zucchini bread – or this zucchini meatloaf
• Zucchini chips
• Zucchini fritters
• Zucchini noodles – get inspired by our zucchini spaghetti recipes