Moist Spelt Zucchini Muffins

A delicious spelt muffin recipe that stays soft and moist for days. Made with spelt flour, spices and freshly grated zucchini are delicious. I used a combination of white spelt flour and wholegrain spelt flour but feel free to mix and match what you have in your cupboard. And there are a few extras added in for texture, raisins and walnuts. You could be creative and add your twist and use sultanas, dates, chocolate chips, or any other seeds or nuts. Watch my video to see the step-by-step guide on how to make these muffins. Then with bonus tips on how to make the perfect domed shape muffin top, like you see in cafes.

These zucchini muffins made with spelt flour are an easy summertime baking staple. This recipe is the perfect way to use any soft zucchini or if you have an abundance of summer produce. No need to peel the zucchini before shredding. See Notes for string and freezing tips.

Inspired by Sallys Baking Addiction

Takes = 15 minutes
Bakes  15-18 minutes
Makes = 12 muffins

Ingredients

• White Spelt flour – 150g white (1 cup)
• Wholegrain spelt flour – 70g  (3/4 cup)
• Baking powder – 1 ts
• Baking soda (bicarb) – 1/2 ts
• Ground cinnamon – 2 teaspoons
• Ground ginger – 1/2 ts
• Nutmeg – 1/4 ts
• White sugar – 120g (1/2 cup)
• Brown sugar – 65g (1/3 cup)
• Large eggs – 2
• Oil, rapseed, coconut or vege – 120g (1/2 cup)
• Vanilla extract – 1ts
• Milk, soya or your choice – 3 tablespoons
• Shredded zucchini, skin on ok, 1 medium size – 210g (1 +3/4 cup)
• Extras – raisins – 100g (1/2 cup)
• Walnuts, toasted and chopped – 30g (1/4 cup)

Method

1. Preheat oven to 220˚C or 200˚C fan and add muffin liners to a muffin tray. Pre-grate zucchini.
2. Whisk all dry ingredients together in a bowl, flours, spices and baking agents.
3. In another bowl, mix sugars, eggs, oil, vanilla, milk, zucchini, raisins and nuts.
4. Add flour to the wet mixture and stir until combine and not flour is visible.
5. Using an icecream scoop add mixture to the muffin liners, close to the top for a domed muffin.
6. Bake at 200˚C for 5 minutes, then turn the oven down to 180˚ C and bake for about 11-13 minutes. Check with a skewer, if it comes out clean then they are ready. Cool in the muffin tray for about 10 minutes.
7. Once cooled; store in a sealed container at room temperature for about 2 days, the fridge for 5-7 days or freeze for 2-3 months. These muffins say soft and moist for a few days.

Sue Maree P Baking Tips

• Can I reduce the sugars and oil? Feel free to lower these if you'd prefer but please remember when you alter a recipe the balance of texture and moisture may not be the same.
• Flour – swap to all white spelt or all wholegrain spelt or even 1;1 gluten-free flour blend.