Looking for a sneaky way to get some greens into your family’s breakfast? Meet your new favorite muffin: zucchini bread muffins. Moist, fluffy, and just the right amount of sweet, these are the kind of healthy muffins that disappear fast, especially when served warm with a pat of butter. Whether you’re knee-deep in summer squash or just looking for a cozy baking project, this one’s a keeper.
Perfect for lunchboxes, quick breakfasts, or an afternoon pick-me-up, these muffins are everything we love about vegetable baking: nourishing, flavorful, and incredibly satisfying.
Why You’ll Love Zucchini Bread Muffins
These muffins are a dream: tender, lightly spiced, and naturally moist thanks to the zucchini. There’s no need to peel the squash—the skin adds color and blends right in. Plus, it’s one of those summer recipes that uses up garden overload without anyone noticing it’s loaded with veggies.
What You’ll Need
- 190 g (1½ cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 2.5 g (1 tsp) ground cinnamon
- 2 g (½ tsp) baking powder
- 2 g (½ tsp) baking soda
- 2 g (½ tsp) salt
- 2 large eggs, room temperature
- 120 ml (½ cup) oil (canola or vegetable)
- 5 ml (1 tsp) vanilla extract
- 260 g (2 cups) finely grated unpeeled zucchini
How to Make the Best Zucchini Bread Muffins
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs and oil until smooth. Stir in the vanilla.
- Combine wet and dry ingredients. Stir gently until just mixed—the batter will be thick.
- Fold in the zucchini, making sure it’s evenly distributed.
- Spoon the batter into muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Muffin Success
- Don’t overmix—this helps keep the muffins tender.
- No need to peel the zucchini; just grate it finely.
- Gently squeeze excess water from the zucchini if it seems overly wet.
- Add chopped nuts or chocolate chips for extra flavor.
A Slice of Real Life
The first time I made these, I was in panic mode over a giant garden zucchini that could’ve doubled as a baseball bat. I grated it down, crossed my fingers, and what came out of the oven was pure muffin gold. Even the kids (who “don’t eat green things”) devoured them. Now they’re a weekly staple in our house during zucchini season.
What to Serve with Zucchini Bread Muffins
These muffins are amazing on their own, but they’re also delicious with a bit of cream cheese or a drizzle of honey. Serve with a fruit smoothie or coffee for a balanced breakfast, or pair with yogurt and berries for a satisfying snack.
How to Store and Reheat
Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze them. Wrap muffins individually and reheat in the microwave for about 20 seconds or warm in the oven at 300°F for 5–7 minutes.
FAQs About Zucchini Bread Muffins
Can I freeze these muffins?
Yes! Wrap individually and freeze for up to 3 months. Thaw overnight or reheat gently.
Do I need to peel the zucchini?
Nope. The peel softens as it bakes and adds a nice color.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. The texture will still be moist and lovely.
Can I reduce the sugar?
Yes—cut by 25% for a less sweet version that’s still delicious.
Healthy Muffins with a Hidden Veggie Twist
These zucchini bread muffins are proof that vegetable baking can be as cozy and satisfying as any treat. Whether you’re making the most of summer zucchini or simply craving a hearty, healthy muffin, this recipe is here to save the day. One bite and you’ll be hooked.
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Zucchini Bread Muffins: A Delicious Way to Sneak Veggies Into Your Day
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Zucchini Bread Muffins are moist, tender, and lightly spiced muffins packed with grated zucchini—perfect for breakfast, snacking, or lunchboxes. They’re a cozy, delicious way to enjoy a hidden veggie boost without sacrificing flavor. Quick to make, freezer-friendly, and loved by kids and adults alike.
Ingredients
-
190 g (1½ cups) all-purpose flour
-
200 g (1 cup) granulated sugar
-
2.5 g (1 tsp) ground cinnamon
-
2 g (½ tsp) baking powder
-
2 g (½ tsp) baking soda
-
2 g (½ tsp) salt
-
2 large eggs, room temperature
-
120 ml (½ cup) oil (canola or vegetable)
-
5 ml (1 tsp) vanilla extract
-
260 g (2 cups) finely grated unpeeled zucchini
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
-
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
-
In another bowl, whisk eggs and oil until smooth. Stir in vanilla extract.
-
Combine wet and dry ingredients, mixing gently until just combined.
-
Fold in the grated zucchini evenly.
-
Spoon batter into muffin cups, filling each about ¾ full.
-
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
No need to peel zucchini; just grate it finely.
Squeeze out excess moisture if zucchini is very wet.
Add-ins like chocolate chips or nuts can enhance flavor and texture.
Avoid overmixing to keep muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American