Description
Zucchini Bread Muffins are moist, subtly sweet, and packed with hidden veggies—perfect for busy mornings, school lunches, or weekend brunch. With warm cinnamon flavor and a tender crumb, these easy, freezer-friendly muffins come together quickly with simple ingredients and no mixer required.
Ingredients
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1½ cups all-purpose flour
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1 cup sugar
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1 tsp ground cinnamon
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs, at room temperature
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½ cup oil (canola or vegetable)
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1 tsp vanilla extract
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2 cups finely grated unpeeled zucchini
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
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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, beat eggs with oil until smooth, then stir in vanilla extract.
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Add wet ingredients to the dry and mix gently until just combined.
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Fold in grated zucchini until evenly incorporated.
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Divide 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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Let cool briefly in the pan, then transfer to a wire rack.
Notes
No need to peel the zucchini; the skin adds nutrients and blends in.
Avoid wringing out zucchini unless overly watery—its moisture adds tenderness.
Add-ins like chocolate chips, walnuts, or shredded carrots work well.
Store at room temp up to 5 days in an airtight container lined with paper towels.
Freeze for up to 3 weeks—wrap individually in plastic wrap and place in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American