Zucchini Muffins

These tender, spiced zucchini muffins are not your average baked good. Martha packs the batter with plenty of mild, grated squash, which adds nutrients and moisture, and uses orange zest and juice, plus spices like cardamom and anise, for a fragrant and flavorful boost. You won't need any special equipment to pull together this recipe—just a couple of mixing bowls, a whisk, and a muffin tin. As these muffins bake up slightly taller than other recipes, Martha prefers to use tulip-style muffin cup liners, which also create an elegant look. Topped with an easy orange glaze and a sprig of chervil, they make an excellent addition to a special brunch but are also easy enough to make just because when you have zucchini on hand.

Tips for Baking With Zucchini

Mild zucchini blends seamlessly into baked goods, providing moisture and extra nutrients while often going largely unnoticed. When baking with zucchini, you'll typically find yourself grating it on the large holes of a box grater—the shreds disperse better within a batter than finely chopped pieces.

Perhaps the most crucial step is to drain it and squeeze out the excess liquid. Zucchini is incredibly moist, and skipping this step can leave you with a watery batter and a spongy, unappealing end result. To do so, Martha recommends lining a sieve with a clean kitchen towel, then adding the zucchini and letting it sit for a few moments. Then, gather up the edges of the towel and twist tightly to squeeze out as much liquid as possible.

3 Ways to Zest an Orange

If you've got a microplane or zester, use it to zest the orange before squeezing out the juice. Otherwise, you can use a vegetable peeler to remove the zest, trimming off any white pith that may come with it; use a chef's knife to cut the peels lengthwise into very thin strips, then mince finely. In a pinch, you can use the small holes of a box grater to zest the orange instead.