Description
Zucchini Bread Muffins are soft, cinnamon-spiced muffins packed with fresh zucchini for a moist, wholesome bite. Made in one bowl with simple ingredients, they’re the perfect healthy summer baking recipe—great for breakfast, snacks, or freezing for later.
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, room temperature
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½ cup vegetable or canola oil
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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). 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 a separate bowl, whisk eggs with oil, then stir in vanilla.
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Combine wet and dry ingredients and mix until just combined (batter will be thick).
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Fold in grated zucchini until evenly incorporated.
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Divide batter evenly among muffin cups, filling each about ¾ full.
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Bake for 20–22 minutes or until a toothpick inserted comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
No need to peel zucchini; the skin is tender and nutritious.
Only squeeze zucchini if it’s extremely wet.
Optional mix-ins include walnuts, raisins, or chocolate chips.
Muffins freeze well—perfect for batch baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American