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
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.
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.
More 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.