Can zucchini bread muffins be just as moist, flavorful, and effortless as your favorite banana bread? These zucchini bread muffins certainly prove it. Infused with warm spices and packed with hidden veggies, they offer a delightful balance of taste and nutrition in every bite. With no peeling required and minimal prep involved, they’re perfect for busy mornings or a quick snack. Whether you’re making the most of summer’s zucchini bounty or simply want a healthier baked treat, these muffins are a must-try addition to your recipe lineup.
Why You’ll Love This Recipe
These zucchini bread muffins deliver the perfect mix of wholesome ingredients and indulgent taste. Here’s what makes them a favorite:
- Quick to make: Just 35 minutes from start to finish
- Incredibly tender: The moisture from zucchini, combined with oil and balanced sweetness, gives a soft, luscious crumb
- Highly adaptable: Stir in your choice of chocolate chips, dried fruit, or nuts
- Great for meal prep: Freeze and reheat for quick breakfasts
- Family-friendly: Subtly sweet with cozy spices that everyone enjoys
Ingredients
- 1 3/4 cups (220g) of either all-purpose flour, whole wheat flour, or a mix, measured by spooning and leveling
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) firmly packed brown sugar, light or dark
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 tbsp (30ml) milk of choice (dairy or non-dairy)
- 1 3/4 cups (210g) shredded zucchini, with no need to blot
- Optional: 1 cup (180g) add-ins like semi-sweet chocolate chips, chopped nuts, or dried fruit
- Optional: Coarse sugar for topping
How to Make Zucchini Bread Muffins
- Preheat and prep: Heat oven to 425°F (218°C). Grease a 12-cup muffin tin or use paper liners.
- Mix dry ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg by whisking.
- Combine wet ingredients: In a separate bowl, whisk oil, sugars, eggs, vanilla, and milk. Stir in the shredded zucchini.
- Blend and fold: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in any desired add-ins.
- Fill and bake: Spoon the batter into the muffin cups, filling them to the top. Sprinkle with coarse sugar if desired. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 15–17 minutes.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—or enjoy warm.
Helpful Tips
- Don’t overmix: This keeps your muffins light and fluffy.
- Keep the zucchini wet: The extra moisture enhances texture.
- Start with high heat: This baking technique helps muffins rise into perfect domes.
Substitutions And Variations
- Cutting sugar: Try coconut sugar or reduce the total slightly.
- Alternate fats: Swap some or all oil with applesauce or try coconut oil.
- Flavor twists: Mix in cranberries, white chocolate, or chopped pecans.
- Add a streusel topping: Crumb toppings add a delicious crunch.
Frequently Asked Questions
Can I make these muffins gluten-free? Yes, use a 1:1 gluten-free flour blend.
Do I need to peel the zucchini? No, but you can if you prefer a smoother texture.
Can I make mini muffins? Absolutely. Bake them at 350°F for 11–13 minutes.
Storage Instructions
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat in the microwave if desired.
Conclusion
These zucchini bread muffins offer a delicious and nutritious way to start your day or curb your afternoon cravings. With simple ingredients and adaptable options, they’re sure to become a staple in your kitchen. Give them a try, share your favorite mix-ins in the comments, and explore more of our easy and wholesome muffin recipes!