Moist Spelt Zucchini Muffins with a cafe-style muffin top

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
Chapters
00:00 how to make cafe-style zucchini muffins
Remember to preheated oven 220˚C/ 200˚C fan or 430˚F/ 390˚F fan
00:20 whisk dry ingredients (not the sugars)
01:20 wet ingredients including sugars, eggs, oil, vanilla and mix
02:37 add in grated zucchini (not need to blot)
03:15 add in extras raisins and chopped nuts
03:40 add in flour to the wet mixture
04:08 add to muffin tin fill to the top
04:39 bake 5 minutes high to get a muffin top 200˚ C fan or 390˚F fan
05:00 lower the oven temperature to 180˚C fan or 360˚C fan and bake for another 11-13 minutes
05:15 after 11 minutes check if they are cooked with a skewer if it comes out clean they are ready
cool in the tray for 10 minutes
05: 40 storage tips
Ingredients
* White Spelt flour - 150g, 5.3 oz white (1 cup)
* Wholegrain spelt flour - 70g, 2.5 oz (3/4 cup)
* Baking powder - 1 ts
* Baking soda (bicarb) - 1/2 ts
* Ground cinnamon - 2 teaspoon
* Ground ginger - 1/2 ts
* Nutmeg - 1/4 ts
* White sugar - 120g, 4.2 oz (1/2 cup)
* Brown sugar - 65g, 2.3 oz (1/3 cup)
* Large eggs - 2
* Oil, rapeseed, coconut or vege - 4.2 oz (1/2 cup)
* Vanilla extract - 1ts
* Milk, soya or your choice - 3 tablespoons
* Shredded zucchini, skin on ok, 1 medium size - 210g, 7.4 oz (1 +3/4 cup)
* Extras - raisins - 100g, 3.5 oz (1/2 cup)
* Walnuts, toasted and chopped - 30g, 1.1 oz (1/4 cup)
Recipe link
suemareep.com/moist-spelt-zuc...
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[@delladearest2511]

Perfect timing, thanks Sue ❣️🤗

[@SueMareeP]

Fantastic ❤️❤️

[@chesneycheeseknees9964]

Thank you!! will try these later, look delicious!

[@SueMareeP]

Hope you enjoy

[@cookingwithmimmo]

Thank you for your recipe 😊

[@SueMareeP]

Hope you enjoy