Description
Zucchini Bread Muffins are a cozy, family-friendly treat that transforms fresh zucchini into soft, moist, and sweet muffins. Perfect for breakfast, snacks, or dessert, they’re easy to make in under 30 minutes with simple pantry ingredients—no mixer needed!
Ingredients
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190 g (1 ½ cups) all-purpose flour
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200 g (1 cup) granulated sugar
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1 tsp ground cinnamon
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2 g (½ tsp) baking powder
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2 g (½ tsp) baking soda
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2 g (½ tsp) salt
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2 large eggs (at room temperature)
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120 ml (½ cup) vegetable oil
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5 ml (1 tsp) vanilla extract
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240 g (2 cups) finely grated unpeeled zucchini
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
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In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
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In another bowl, beat eggs with oil and stir in vanilla.
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Combine wet and dry mixtures. Stir until just combined.
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Fold in grated zucchini evenly.
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Spoon batter into muffin cups, filling ¾ full.
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Bake for 20–22 minutes or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to wire rack.
Notes
Do not squeeze out zucchini; the moisture keeps the muffins tender.
Avoid overmixing for the best texture.
Add-ins like walnuts or chocolate chips make fun variations.
Muffins freeze well—wrap individually and store in a freezer bag for up to 3 months.
For mini muffins, bake 10–12 minutes instead.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American