Soft zucchini muffin recipe from Feuilleté Café

We’re thrilled to be collaborating with Mangez Québec to share a series of recipes—today featuring Feuilleté Café’s soft zucchini muffins—that celebrate the delicious flavours of our local products!

For this recipe, we have the pleasure of collaborating with pastry chef Frédérique Lévesque of Feuilleté Café. Located on Bellechasse Street in Montréal, this charming little café delights visitors every morning with excellent coffee and mind-blowing pastries made with local ingredients. The result? Decadent treats that celebrate the flavours of Québec. And let’s be honest—it makes all the difference!

Right now in Québec, zucchini and raspberries are in season, and we’re treating ourselves to a gorgeous recipe created by Frédérique: soft zucchini muffins served with raspberry compote and an elderflower whipped cream. This indulgent and flavourful recipe is perfect for celebrating summer harvests while helping reduce our environmental footprint—and satisfying our sweet tooth!

Bon appétit!

Soft Zucchini Muffins (makes approx. 24)

Ingredients

• 4 eggs (200 g)

• 500 g sugar

• 312 g olive oil

• ½ tsp vanilla

• 435 g flour

• 1 tsp ginger

• 1 tsp cardamom

• ½ tsp salt

• ½ tsp baking powder

• ½ tsp baking soda

• 450 g Québec zucchini, grated

• 210 g roasted pecans, chopped

Method

1. Whisk the eggs and sugar for 3 minutes.

2. Slowly incorporate the olive oil and vanilla while whisking.

3. Once incorporated, continue whisking for 1 minute. Replace the whisk with the paddle attachment.

4. Add the dry ingredients and mix gently.

5. Fold in the grated zucchini and pecans until evenly combined.

6. Fill muffin tins to ⅔ full and sprinkle with a mix of turbinado sugar (or brown coffee sugar), Maldon salt and buckwheat seeds.

7. Bake at 325°F (165°C) for about 20 minutes, or until a toothpick comes out clean.

Raspberry Compote

Ingredients

• 300 g Québec raspberries

• 50 g sugar

Method

1. In a small saucepan, cook 150 g raspberries with the sugar over low heat until reduced slightly.

2. Mash the remaining raspberries and combine with the cooked mixture.

3. Serve warm or chilled.

Elderflower Whipped Cream

Ingredients

• 500 g cream

• 50 g glucose

• 20 g fresh elderflowers (or 5 g dried)

• 150 g white chocolate

• 250 g cream

Method

1. Simmer 500 g of cream with the glucose.

2. Add the flowers and infuse off heat for 5 minutes.

3. Strain out the flowers and pour the hot cream over the white chocolate while stirring.

4. Once fully incorporated, add the cold cream. Refrigerate overnight.

5. Whip the next day.

Enjoy, celebrate the season, and support local!

Photography by Mikael Lebleu