Recipe: Tried-and-true zucchini muffins

Try them with cardamon!

When your garden gives you zucchini  and it will probably give you lots, if you've put a plant or two in  make muffins (zucchini-ade would be gross)! We asked Farrow head baker Amy Mancor (Baking '08) for her take on this classic late-summer treat.

“This is my mom's recipe,” says the mastermind behind the Edmonton-based coffeeshop’s cronuts and cookie sandwiches. “I've been eating these since I was very little!”

Try it for yourself (and don't be afraid of trying Mancor's twist)!

Wet ingredients

  • 2 cups white sugar
  • 4 eggs, room temperature
  • 1 cup oil (canola works well)
  • 2 cups grated unpeeled zucchini
  • 1/2 tsp of vanilla

Dry ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom (“optional but it's amazing,” says Mancor)
  • 1 cup chopped walnuts (also optional)


  1. “I always start with my wet ingredients,” says Mancor. Mix them together lightly, mostly just to break up the eggs.
  2. Sift together dry ingredients and add them to wet ingredients.
  3. Scoop evenly into lined or greased muffin tins and bake at 350 F for 20 minutes or until a toothpick comes out clean.

    Banner image by lauraag/

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