Einkorn zucchini muffins are tender, moist muffins made with shredded zucchini, cinnamon, and ancient einkorn flour. They make a great breakfast treat with your morning coffee!
Heather's recipe summary
Flavor/texture: Classic zucchini muffins with the perfect amount of sweetness and a hint of cinnamon.
Why einkorn? Einkorn is an ancient grain that contains more protein, minerals, and fiber than modern wheat. Its weaker gluten formation makes it easier to digest and creates more tender baked goods.
Yield: 12 muffins
Similar to: Whole Wheat Zucchini Muffins
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Ingredients and substitutions
- Zucchini - You'll need 1 and ½ cups of finely grated zucchini, or about 1 medium zucchini, for this recipe. Don't squeeze the liquid out, we're using that to add moisture to the muffins.
- Einkorn flour - Both whole wheat einkorn flour and all-purpose einkorn flour will work in this recipe. If you'd like to use modern wheat, follow my recipe for Whole Wheat Zucchini Bread or Applesauce Zucchini Bread instead.
How to make einkorn zucchini muffins
- Add the wet ingredients to a large bowl and gently stir to combine.
- Sift dry ingredients and add to wet ingredients, stirring to combine.
- Divide between 12 muffin liners.
- Bake until the centers pop back when gently pressed or when they reach 200F in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Grating zucchini for muffins - I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini muffins as they bake. A larger grate will work but adds a noticeable texture to your finished muffins. Here's the grater I use for my zucchini: OXO Good Grips Box Grater
Pan size - This recipe makes standard size muffins. I recommend a Wilton Non-Stick 12-Cup Muffin and Cupcake Pan. If you'd like to make mini muffins or large muffins, keep in mind that the baking times and quantity of muffins made will differ from what's written in the recipe.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for muffins. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your muffins have baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the muffins.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the muffins.
As written, this recipe makes standard size muffins. This recipe will work to make mini muffins or large muffins, but I have not tested baking times for these sizes. Keep in mind that the baking time and quantity will differ from what's written in the recipe card below. If you give another muffin size a try, let us know how it turned out in the comments below!
No, einkorn is a type of wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
📖 Recipe
Einkorn Zucchini Muffins
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups (225 g) einkorn flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350F. Line a muffin pan with 12 paper liners and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze liquid out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Storage: Leftover muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days.
- Freezing: Zucchini muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Einkorn flour measurements: 1 cup = 100 grams
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