Description

These zucchini bread muffins are a delicious and wholesome summer treat. Lightly spiced, super moist, and packed with hidden veggies, they’re perfect for breakfast, snacks, or dessert. Easy to make and endlessly adaptable with chocolate chips, nuts, or raisins.

Ingredients

Scale

1 3/4 cups all-purpose or whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/3 cup light or dark brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 tbsp milk (dairy or non-dairy)
1 3/4 cups shredded zucchini
Optional: 1 cup semi-sweet chocolate chips, chopped nuts, or raisins
Optional: coarse sugar for sprinkling

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Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin tin with liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth. Stir in zucchini.
Add wet ingredients to dry ingredients and gently mix until just combined. Fold in chocolate chips or nuts if using.
Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
Bake at 425°F for 5 minutes, then lower oven to 350°F (177°C) and bake for 15–17 more minutes.
Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Gently squeeze excess moisture from shredded zucchini using a paper towel.

Do not overmix the batter—stir until just combined.

Muffins can be frozen for up to 3 months; wrap individually.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Muffins
Method: Baking
Cuisine: American