Chai Zucchini Muffins

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The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!

Have you suffered from veggie envy?

Seriously, it’s a real condition. The symptoms include:

  • An intense urge of wanting a vegetable someone currently has in their possession.
  • Unstoppable internal cravings when viewing a recent vegetable picture on Facebook or Instagram

See, totally real. Since we’re all about trust and honesty around here, let’s examine a real-life case study (me!), shall we?

Summertime in Florida is miserable. Okay, don’t get me wrong. There are gorgeous beaches (packed with vacationers) and endless sun. Doesn’t sound so bad. Both perks are 90% of the reason I call Florida “Home Sweet Home”. The other 10% being divided up between the fact that Dustin lacks a desire to move (it’s okay honey, I’m stickin’ with you) and I simply can’t live without my mom. Yep, I’m nearly thirty years-old (3 months and 16 days away) and I’m admitting that I desperately need my mom, and her famous banana bread. I heart you, Mom!

It’s not all sandals and sandcastles. Florida has her flaws in the summer: roaches (the size of your hand!), heat that will singe the hair off your arms, and a lack of anything green.  Sounds like winter in the rest of the country (except the roaches and intense heat).

The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!While we Floridians enjoy the beaches and “warm” weather, the rest of the country (according to my friends’ Facebook updates and the 838 people I follow on Instagram) enjoy cool mornings on wood decks and afternoons in gorgeously full green gardens with cute picket fences. The pictures of giant baskets full of garden-fresh cucumbers, fist-sized tomatoes, and squash leave me with an intense craving for fresh-from-the-garden veggies. That’s when the veggie envy kicks in and it’s intense.

How does one  treat and ultimately cure a case of veggie envy?

Well, either abandon Florida for a sweet little farm in the Midwest with a blooming garden (which I think is the perfect treatment), or pretend the natural food store is a bountiful farm overflowing with veggies ready to harvest. At this point, the latter is my only treatment option. Sun hats, flowing skirts, garden gloves, and bare-feet are perfectly acceptable for a food store, right?! “Don’t mind me. I’m just here to pick my daily bounty of garden goodness.” 

The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!

After picking the bounty, homemade goodies are in order. The floral apron is tied and the happy work begins…canning, pickling, dehydrating, baking. Of course, one of the veggies in the fresh bounty is zucchini. When zucchini runneth over, muffins ensue.

The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!

Chai Zucchini Muffins are not your average zucchini muffin. These little baked gems are naturally sweet and moist, with the subtle flavor of a rich chai latte (without the $4 cost). After harvesting a great veggie bounty a one bowl wonder is exactly what’s needed. Rest assured, friend, these fancy little muffins meet that need and go above beyond… delivering a warm tray of happiness without a mess. A satisfying reward for successfully treating a fierce case of veggie envy.

The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!

Chai Zuchinni Muffins
5 from 5 votes
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Chai Zuchinni Muffins

Chai Zucchini Muffins are not your average zucchini muffin. These little baked gems are naturally sweet and moist, with the subtle flavor of a rich chai latte (without the $4 cost). After harvesting a great veggie bounty a one bowl wonder is exactly what’s needed

Course Dessert
Cuisine American
Keyword Chai Zuchinni Muffins
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6 People
Calories 3490 kcal
Author Kristin Marr

Ingredients

Instructions

  1. Preheat the oven to 350F.
  2. In a stand mixer with the paddle attachment (or a large bowl and wooden spoon) beat the butter, honey, and sucanat together until creamed. Add the whole milk, vanilla extract, and eggs. Beat together.
  3. Add the flour, baking powder, baking soda, salt, and remaining spices to the butter mixture. Beat the ingredients together.
  4. Stir in the shredded zucchini.
  5. Spoon the mixture into a muffin tray. Bake for 25-28 minutes.

Disclaimer: If veggie envy symptoms persist longer than seven days please visit your nearest farm for immediate treatment. And please bring me along!

The best way to use zucchini!! These whole grain chai zucchini muffins are sooo good!

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31 Comments

  1. says: Charlotte Moore

    I don’t see chai mentioned in the ingredients. I first thought it was chia and looked again and saw it had the i and a reversed.

    1. says: Kristin Marr

      Hey Sandy, I believe honey can be subbed for the sucanat in this recipe. You’ll probably need to play around with the actual amount of honey subbed due to the liquid consistency. Enjoy!!

    1. says: Kristin Marr

      Hey Jodi, Thank you for asking and congratulations on your blog!

      Technically recipe ingredients are not copyrighted, but bloggers typically don’t like their recipes copied and pasted due to the amount of time it takes to create new recipes. Instructions are copyrighted and so are pictures.

      The most considerate way to write a post about a recipe from another blog is to write the post, take your own pics, copy the recipe (if using the exact amounts), and then provide a link over to the original recipe for readers to find the actual instructions.

      Let me know if you have any questions. 🙂

  2. says: Liz

    5 stars
    Perfect! I made these today and ended up with almost 2 dozen muffins. The muffins are so delicious – light and fluffy with just the right touch of sweetness. I left out the sugar and used just shy of 3/4c honey with no other modifications.

    Thank you for sharing such a wonderful recipe.

  3. says: Bethany

    5 stars
    These are so delicious. I soaked thelis recipe with the greatest success. I just used whole wheat pastry flour and added 1/4 Cup of Sweet Whey (from yogurt) and milk after I cut in the butter. Next day add everything else and bake for about 30 minutes. Light, fluffy, soft, and spicy. My soon to be two year old wanted to eat them all day, which is something.

  4. says: Lia

    5 stars
    Definitely add these to your muffin Arsenal! Made these with a few changes and they were delicious!
    Used Mykos Vegan Butter from TJs instead of regular butter, subbed coconut sugar for the sucanat, and used pumpkin pie spice because I didn’t have cardamom.

  5. says: Eva King

    Hi
    Can I make your zucchini muffins substitute milk for almond milk and almond flour for the whole wheat flour?

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