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zucchini bread muffins

Zucchini Bread Muffins

Try zucchini bread muffins! These yummy muffins mix the classic zucchini bread flavor with the convenience of single servings, making them great for snacks or breakfast. They’re super moist and soft because of the finely grated zucchini, and they have a nice mix of sweetness and spice. You can also add extras like chocolate chips, nuts, or dried fruit to make them just how you like.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 219 kcal

Ingredients
  

  • 1 ½ cups flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs - at room temperature
  • ½ cup oil
  • 1 teaspoon vanilla
  • 2 cup finely grated unpeeled zucchini

Instructions
 

  • No need to peel the zucchini before shredding it. Just grate it and mix it right in! I suggest grating the zucchini by hand because a food processor can make it too fine and mushy.
  • Set your oven to 350°F. Prepare a muffin tin by greasing it or lining it with paper liners.
  • In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt using a whisk.
  • Beat the eggs into the oil, then mix in the vanilla. Combine the wet ingredients with the dry ingredients, stirring until just blended. The mixture will be quite thick and dry.
  • Gently mix the zucchini into the batter until evenly distributed.
  • Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.