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
220 g (1¾ cups) all-purpose or whole wheat flour
5 g (1 tsp) baking powder
2 g (½ tsp) baking soda
2 g (½ tsp) salt
4 g (1½ tsp) ground cinnamon
0.5 g (¼ tsp) ground nutmeg
120 ml (½ cup) vegetable or melted coconut oil
100 g (½ cup) granulated sugar
67 g (⅓ cup) packed light or dark brown sugar
2 large eggs, room temperature
10 ml (2 tsp) vanilla extract
30 ml (2 tbsp) milk (any type)
210 g (1¾ cups) shredded zucchini (no blotting needed)
Optional: 180 g (1 cup) chocolate chips, nuts, or raisins
Optional: coarse sugar for topping
Instructions
Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk oil, both sugars, eggs, vanilla, and milk. Stir in shredded zucchini.
Combine wet and dry ingredients, mixing gently until just combined.
Fold in chocolate chips, nuts, or raisins if using.
Divide batter evenly among muffin cups and sprinkle with coarse sugar if desired.
Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake an additional 15–17 minutes.
Muffins are done when a toothpick comes out clean.
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