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
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190 g (1½ cups) all-purpose flour
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200 g (1 cup) granulated sugar
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2.5 g (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, room temperature
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120 ml (½ cup) oil (canola or vegetable)
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5 ml (1 tsp) vanilla extract
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260 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 together flour, sugar, cinnamon, baking powder, baking soda, and salt.
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In another bowl, whisk eggs and oil until smooth. Stir in vanilla extract.
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Combine wet and dry ingredients, mixing gently until just combined.
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Fold in the grated zucchini evenly.
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Spoon batter into muffin cups, filling each about ¾ full.
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Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
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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