Description
Zucchini Bread Muffins are soft, spiced, and veggie-packed muffins perfect for summer snacking. Lightly sweetened and filled with shredded zucchini, they’re easy to make, customizable with chocolate or nuts, and a delicious way to use up fresh garden produce—no peeling or blotting required.
Ingredients
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220 g (1¾ cups) all-purpose or whole wheat flour
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5 g (1 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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4 g (1½ tsp) ground cinnamon
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0.5 g (¼ tsp) ground nutmeg
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120 ml (½ cup) vegetable or melted coconut oil
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100 g (½ cup) granulated sugar
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67 g (⅓ cup) packed light or dark brown sugar
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2 large eggs, room temperature
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10 ml (2 tsp) vanilla extract
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30 ml (2 tbsp) milk (any type)
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210 g (1¾ cups) shredded zucchini (no blotting needed)
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Optional: 180 g (1 cup) chocolate chips, nuts, or raisins
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Optional: coarse sugar for topping
Instructions
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Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin tin.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk oil, both sugars, eggs, vanilla, and milk. Stir in shredded zucchini.
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Combine wet and dry ingredients, mixing gently until just combined.
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Fold in chocolate chips, nuts, or raisins if using.
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Divide batter evenly among muffin cups and sprinkle with coarse sugar if desired.
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Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake an additional 15–17 minutes.
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Muffins are done when a toothpick comes out clean.
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Cool in the pan 5 minutes, then transfer to a wire rack.
Notes
Shred zucchini fine for even texture—no need to peel.
The high-temp start creates tall muffin tops.
Use a gluten-free 1:1 flour blend if needed.
Try half oil and half applesauce for a lighter muffin.
- Prep Time: 10 minutes
- Cook Time: 22 minutes (5 min at 425°F + 17 min at 350°F)
- Category: Breakfast
- Method: Baking
- Cuisine: American