Muffin “Monday” — Zucchini Fig Almond

Zucchini Fig Almond muffins from the ritaLOVEStoWRITE test kitchen

Zucchini Fig Almond muffins from the ritaLOVEStoWRITE test kitchen


  • 2 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Cardamom
  • 1/2 cup Sugar
  • 1/2 tbsp Lemon Peal
  • 1 cup shredded Zucchini (fresh or frozen/thawed)
  • 2 tbsp Canola Oil
  • 1 Egg, lightly beaten
  • 3/4 cup Fat-Free Milk
  • 1/3 cup Fig
  • 1/4 cup  Almond Slivers
  • Water to smooth the tops of the muffins
A note on the Zucchini — So Sunday was a  lovely day here in Northern Maryland and I finally got out into the garden to do some rehab and bit of planting. Being an optimistic kind of human, I planted Zucchini — yes, I’m one of those people who thinks you “can NEVER have too much Zucchini.” So I started a packet of seeds, knowing full well that I’ll get Zuke in my weekly box from the farmer co-op come summer. With this in mind I went to the freezer to free it of some of last year’s crop. I let a bag thaw over night than (after cracking the ziplock seal) gave it an assist in the microwave for a minute. Then (over the sink) I pierced the bottom of the bag in several sections and squeezed the water out. I got 1 cup of compacted Zucchini.
Frozen Zucchini. On the left is an unthawed bag straight from the freezer. On the Right is a thawed bag that has been drained of excess water.

Frozen Zucchini. On the left is an unthawed bag straight from the freezer. On the Right is a thawed bag  drained of excess water.



1. Preheat oven to 400 degrees and Prep muffin cups with cooking spray. (I used 12 medium-sized muffin cups).

2. In a large bowl, mix the Flour, Baking Powder, Salt, Cardamom, Sugar and Lemon Peal,

3. In a medium bowl, combine the Zucchini, Lemon Zest, Canola Oil, Egg and Milk and stir well.

4. Add the wet to dry and mix until combined.

5. Chop up the Fig into small segments. Cut off the tops of the figs. Cut fig in quarters length wise, then dice.

Important Fig Cutting Diagram.

Important Fig Cutting Diagram.

6. Add the Fig and Almonds to the batter

7. Divide the batter evenly into the muffin cups. With a wet spoon smooth out the muffins.


8. Bake for 20 minutes or until muffins pass the toothpick test.

These babies would pass any test.

These babies would pass any test. Bring it on tooth pick.

9. Cool on a wire rack.

These came out perfectly. Dense, but not gummy. Crunchy at the top. Just sweet enough, but not overly so.  I think they’ll keep and travel well because they weren’t moist. But they weren’t so dry that you’d need to add butter or apple sauce to enjoy them. Yum.

While last week’s Strawberry Peach Minis were a bit on the dessert-y side,  these darlings fit nicely into the breakfast category. Taster Kathy agrees. She thought the muffins were healthy and hearty and really liked the fig and almond addition to the zucchini. She added that they were “Just delicious.”



Beauty shot.

Beauty shot.




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Special Snow Day: Nutella Zucchini

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About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

2 responses to “Muffin “Monday” — Zucchini Fig Almond

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