Zucchini Bread Muffins from the grill

…or what to do with the overload of zucchini on those hot days of summer

Zucchini Bread muffins from the grillI tell you, if you don’t watch your garden 24 hours a day, you are bound to have a few zucchini slip past  and they end up looking more like baseball bats. Yeah, it even happened to an invisible cucumber I apparently had growing for a couple of, I dunno, hours???

Zucchini overloadAnyway, one of the great things to do with this zucchini madness is to make zucchini bread, right? Sadly when it is 90 and high humidity the idea f turning on the stove, let alone the oven, seems suddenly a whole lot less appealing. So I wondered if I could possibly, somehow trick my gas grill into thinking its an oven for a while? I mean I made these and I often make Pizza so really the next logical step would be to bake something for real. Could it be done? Can one do such a thing?

Zucchini Bread muffins from the grill

As you can see, yes, indeed you can! I could not believe how well it worked, they even browned nicely on the top, see?

Zucchini Bread muffins from the grill

So how did I do it? It’s really pretty easy. Here we go


  • 7 to 8 tbsp butter ( I had a  bit less than a stick of butter left, that’s why)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup raw sugar
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup ground almonds/almond flour
  • 2 cups (roughly) grated zucchini (grated on the coarse side of the grater

Zucchini Bread muffins from the grill


  1. First you need a gas grill that has multiple burners, so you can create in direct heat. What you want to do is heat up the grill, then turn the center burners (or wherever you will place the muffin tin) off and keep the others on high. It also helps if you have a handy-dandy grill surface thermometer like you can see in one of the pictures, but the built-in temperature gauge works pretty well too.
  2. Line a standard muffin tin with paper cups or grease well, set aside.
  3. In a  large bowl combine the softened butter and sugar and stir until well combined. Then add vanilla and eggs and mix.
  4. Stir in the zucchini.
  5. Add the flour, baking powder, and ground almonds.
  6. Preheat the grill on high, all burners. Goal is to get to about 350°F.
  7. Fill dough into prepared muffin tins.
  8. Turn the two center burners off, place muffin tin on the grill grate in the center of the grill, leaving the burners on either side of the muffin tin on high (Adjust if necessary to remain at approximately 350°F) Close the cover of the grill and bake for 20 minutes. Just like with your oven, don’t open the grill a lot to check on your goods, or you will lose all the heat.
  9. After 20 minutes, check muffins, by inserting tooth pick in the center to test if they are done. If you have a warming rack that is higher up in your grill, and it will fit the muffin tin, place the muffins on that rack for another 5 minutes to brown the tops.
  10. When they are all done, turn off gas to the grill, turn off burners, remove baking tin from grill and cool the muffins on a wire rack.
  11. Try not to eat them all before your family comes home, though if you cool them outside there would really not be any evidence of their existence for them to smell, but it’s just not nice 😉

Zucchini Bread muffins from the grillCopyright © 2014 Simple Healthy Homemade. All rights reserved





This entry was posted in baked goodness, breakfast, corn free, frugal, low sugar, Sides, snacks and tagged , , , , , , . Bookmark the permalink.

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