Looking for a tasty and flexible treat for any time of day? 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. Whether you love zucchini bread or just want a new muffin recipe, these zucchini bread muffins will quickly become a favorite. This zucchini bread muffin recipe is incredibly easy to make and a fantastic way to use up all that fresh summer zucchini!
Ingredients
- Flour
- Sugar
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Large eggs
- Oil
- Vanilla extract
- Finely grated unpeeled zucchini
How To Make Zucchini Bread Muffins
There’s no need to peel the zucchini. The peel is thin and provides additional texture, nutrients, and a touch of color to the muffins.
Use a box grater to finely shred the zucchini. Avoid using a food processor, as it may turn the zucchini too fine or mushy, which can lead to overly wet muffins.
Preheat your oven to 350°F (175°C). Preheating ensures even baking from the start.
Prepare a standard muffin tin by either greasing each cup with a non-stick spray or lining it with paper liners for easy removal and a cleaner presentation.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Whisking ensures the ingredients are evenly distributed and helps to aerate the mixture for lighter muffins.
In a separate medium-sized bowl, beat the eggs using a fork or whisk until combined.
Add the oil and continue whisking until smooth. Stir in the vanilla extract for added flavor.
Gradually pour the wet ingredients into the bowl with the dry ingredients.
Stir gently with a spatula or wooden spoon until just combined. At this stage, the mixture will seem thick and somewhat dry, which is normal.
Gently fold the grated zucchini into the batter.
The moisture from the zucchini will loosen the batter and make it easier to mix. Ensure the zucchini is evenly distributed but avoid overmixing, as this can make the muffins dense.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups. Fill each about three-quarters full to allow space for the muffins to rise without spilling over.
Place the muffin tin in the preheated oven and bake for 20 to 22 minutes.
Begin checking for doneness around the 20-minute mark. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter.
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes.
Transfer the muffins to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy due to trapped steam.
What Are Some Ways to Customize Zucchini Bread Muffins?
- Fold in half a cup of mini chocolate chips into the muffin batter just before baking.
- For a bit of crunch, try mixing in half to a full cup of chopped nuts, like walnuts, pecans, or pistachios, into your batter before baking. Adjust the amount based on how nutty you prefer your muffins.
- For a fun twist on your zucchini bread muffins, consider mixing in some coconut, craisins, raisins, chopped dried apricots, or any other dried fruit you enjoy. Begin with half to one cup and adjust according to your taste.
- For an extra touch of sweetness, try drizzling cream cheese frosting over the muffins once they’ve finished baking.
How To Store Zucchini Bread Muffins ?
Keep the muffins in a single layer in an airtight container on the counter for up to three days. If you need to store them longer, move them to the refrigerator where they’ll stay fresh for up to a week.
To freeze muffins, first arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag for convenient storage.
Pro Tips
Overmixing can develop gluten in the flour, resulting in dense muffins. Stir just until the ingredients are combined.
Spoon the flour into the measuring cup and level it with a knife. Avoid scooping directly from the bag, as this can lead to excess flour and dense muffins.
If you prefer less sweetness, reduce the sugar to ¾ cup. For a sweeter treat, stick to 1 cup.
Enhance your muffins by folding in extras like chocolate chips, chopped walnuts, raisins, or shredded coconut along with the zucchini.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the muffins individually and thaw as needed.
More Muffins
- Pumpkin Muffins
- Blueberry Muffins
- Breakfast Egg Muffins
- Gluten Free Strawberry Muffins
- Strawberry Shortcake Muffins
Zucchini Bread Muffins
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.