Go Back
–+ servings
Zucchini bread muffins

Deliciously Moist Zucchini Bread Muffins Made Easy

These zucchini bread muffins are a nutritious and easy option for breakfast or snacks, perfect for your family's diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups grated zucchini drained if using frozen
  • 1 cup granulated sugar can substitute with honey or maple syrup
  • 1/2 cup vegetable oil can swap for applesauce
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract can use almond extract as alternative
  • 2 cups all-purpose flour can use whole wheat flour
  • 1 teaspoon baking soda ensure fresh
  • 1 teaspoon baking powder ensure fresh
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon can add nutmeg or ginger
  • 1 cup chopped nuts or chocolate chips optional

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Zucchini Bread Muffins
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the grated zucchini, granulated sugar, and vegetable oil until well incorporated.
  3. Add the room-temperature eggs and vanilla extract, stirring until creamy and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually fold the dry mixture into the wet ingredients until just combined, with a few lumps remaining.
  6. If desired, gently fold in chopped nuts or chocolate chips.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Bake for 20-25 minutes, checking for doneness with a toothpick.
  9. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Grate zucchini finely and drain excess liquid to prevent soggy muffins. Use room temperature eggs for better blending.

Tried this recipe?

Let us know how it was!