• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Recipes and Cooking Tips / Chai Spiced Zucchini Muffins

Chai Spiced Zucchini Muffins

June 11, 2023 by Alea Milham 6 Comments

This post may contain affiliate links. Read our disclosure policy here.
1463 shares
  • Share
  • Tweet
chai spiced zucchini muffins in a basket
how to make chai zucchini muffins

Are you overrun with zucchini? You will be glad you are once you taste this flavorful Chai Spiced Zucchini Muffins recipe!

Jump to Recipe

This flavorful Chai Spiced Zucchini Muffins recipe is made with Chai Tea. It includes zucchini and oats creating a high fiber zucchini muffin recipe.

For some reason, my husband is not a fan of zucchini bread. So when I told him I was going to make zucchini muffins, he was less than thrilled. I decided to come up with a zucchini muffin recipe that was so flavorful that he would overlook the fact that the muffins contained zucchini. It turned out to be easier than I expected: I just used triple strength Chai tea for the liquid in the muffins. That was all it took to convince my husband to eat zucchini muffins.

Chai Spiced Zucchini Muffins Recipe

These delicious zucchini muffins are flavored with chai tea.

Ingredients:

  • 1 cup boiling hot water
  • 3 chai tea bags
  • 1 cup all-purpose flour
  • 2/3 cup rolled oats (not quick oats)
  • 1/2 cup brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup oil
  • 1 egg
  • 1 cup shredded zucchini
  • 1 teaspoon vanilla

shredded zucchini on a cutting board with a metal grater

Directions:

  1. Preheat oven to 350 degrees. Line or grease muffin pan.
  2. Bring one cup of water to boiling. Add 3 Chai tea bags and allow to steep for 5 minutes. Squeeze the excess liquid from the tea bags. Add additional water if necessary to bring it back to 1 cup of liquid.
  3. In a large bowl, combine flour rolled oats, brown sugar, baking soda, and salt.
  4. Add the chai tea to the flour mixture and stir well.
  5. Add the oil, egg, shredded zucchini, and vanilla to the batter. Stir until fully incorporated.
  6. Divide the batter between 12 muffin cups.
  7. Bake for 20 minutes at 350 degrees or until an inserted toothpick comes out clean.

These muffins freeze well, so double or triple the recipe and stock your freezer with Chai Spiced Zucchini Muffins!

Printable Recipe for Chai Spiced Zucchini Muffins

chai zucchini muffins recipe
Print

Chai Spiced Zucchini Muffins

Chai Spiced Zucchini Muffins Recipe
Course Breakfast, Brunch, Snack
Cuisine American
Keyword Chai Spiced Zucchini Muffin Recipe, Muffin Recipe
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12
Calories 141kcal
Author Alea Milham

Ingredients

  • 1 cup boiling hot water
  • 3 chai tea bags
  • 1 cup all-purpose flour
  • 2/3 cup rolled oats not quick oats
  • 1/2 cup brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup oil
  • 1 egg
  • 1 cup shredded zucchini
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees. Line or grease muffin pan.
  • Bring one cup of water to boiling. Add 3 Chai tea bags and allow to steep for 5 minutes. Squeeze the excess liquid from the tea bags. Add additional water if necessary to bring it back to 1 cup of liquid.
  • In a large bowl, combine flour rolled oats, brown sugar, baking soda, and salt.
  • Add the chai tea to the flour mixture and stir well.
  • Add the oil, egg, shredded zucchini, and vanilla to the batter. Stir until fully incorporated.
  • Divide the batter between 12 muffin cups.
  • Bake for 20 minutes at 350 degrees or until an inserted toothpick comes out clean.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 97mg | Fiber: 1g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

More Zucchini Recipes:

Pumpkin Zucchini Muffins

Zucchini Chocolate Chip Muffins

More Muffin Recipes:

Chili Corndog Muffins

Pumpkin Spice Corn Bread Muffins

Homemade Pumpkin Muffin Recipe

1463 shares
  • Share
  • Tweet

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Cara ~ Vintage Style Gal says

    July 23, 2023 at 11:08 am

    I love chai tea so I bet I would enjoy these muffins as well. Thank you for linking up to Whimsy Home Wednesday!

    Reply
  2. Esmé Slabbert says

    July 19, 2023 at 11:50 am

    Love muffins with veggies. May just have to substitute the tea for something else as I am not a chai tea person.
    Thank you from your SSPS Team for sharing your links with us at #270 SSPS Linky. If you have not as yet shared your IG and FB URL and handles, please email me at [email protected] as I am creating a database as you share your links with SSPS.

    Reply
  3. Joanna Hunter says

    February 27, 2018 at 11:25 am

    Do you think adding golden raisins to this would work? Would I fold them in with the zucchini?

    Reply
    • Alea Milham says

      February 27, 2018 at 11:43 am

      Yes, I think they would make a delicious addition. You can add them with the zucchini. Let me know how they turn out!

      Reply
  4. Gentle Joy Homemaker says

    June 27, 2017 at 6:24 pm

    This sounds great… we love zucchini muffins and this is a nice addition to them. 🙂

    Reply
  5. Roseann M Hampton says

    June 27, 2017 at 2:47 pm

    This sounds like a delicious combination of flavors!Pinning!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Search

Prep-Ahead Breakfasts and Lunches by Alea Milham

Recent Articles:

watermelon cupcakes with whipped cream frosting

How to Make Watermelon Cupcakes

Blueberry Popsicles made with real blueberries

Easy Homemade Blueberry Popsicles Recipe

Strawberry Spinach Salad with Raspberry Vinaigrette

Strawberry Spinach Salad with Raspberry Vinaigrette

Prep-Ahead Meals from Scratch Where to Buy

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2025, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs