Zucchini Bread Muffins
These Zucchini Bread Muffins taste just like your favorite zucchini bread, but way easier to grab and go! They’re super moist and smell amazing when they bake. The zucchini makes them so soft and adds a tiny bit of veggie goodness.
You can eat them for breakfast, pack them in lunch boxes, or enjoy them as a yummy snack. Trust me, these little treats will disappear faster than you can say “more please!”
Why You’ll Love Zucchini Bread Muffins
These muffins hit the spot every single time. They’re perfect when you want something tasty but don’t want to spend all day in the kitchen. Plus, you get to sneak some veggies into your day!
- Easy breakfast – grab one and go on busy days.
- Perfect dessert – sweet enough to satisfy your after-dinner cravings.
- You can freeze them – make lots and save some for later.
- Simple stuff needed – no weird shopping trips.
- Kids love them – they don’t taste the veggies at all.
Ingredients You’ll Need
You probably have most of this stuff in your kitchen right now. Check out the recipe card down below to see exactly how much you need.
- All-purpose flour: This gives your muffins their shape and makes them nice and sturdy.
- Baking powder: This little helper makes your muffins rise up tall and fluffy.
- Baking soda: Works with the other stuff to make sure your muffins turn out light.
- Ground cinnamon: Adds that warm, cozy spice that makes your kitchen smell like heaven.
- Large eggs: These hold everything together and make the muffins rich and tasty.
- Vegetable oil: Keeps your muffins super moist without adding any weird flavors.
- Granulated sugar: Makes them sweet and helps create that pretty golden top.
- Brown sugar: Adds extra sweetness with a hint of that molasses flavor we love.
- Vanilla extract: Makes everything smell and taste like a bakery made it.
- Grated zucchini: The star of the show that makes these muffins incredibly soft and moist.
How to Make Zucchini Bread Muffins
Making these muffins is as easy as pie. Just follow these steps and you’ll have delicious muffins in no time flat.
Step 1: Prepare Your Pan and Oven
Heat your oven to 375°F and put paper liners in your muffin pan or give it a good coating of butter.
Step 2: Mix Dry Ingredients
Mix all the dry stuff in a big bowl: stir together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
Step 3: Prepare Wet Ingredients
Beat the wet stuff in another bowl: mix 2 eggs, 1/2 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar, and 1 teaspoon vanilla well.
Step 4: Add Zucchini
Stir in the zucchini by gently mixing 1 1/2 cups grated zucchini into your wet mixture until it looks even.
Step 5: Combine Mixtures
Make your batter by gently folding the wet stuff into the dry stuff with a spoon until it just comes together. Don’t mix too much!
Step 6: Fill and Bake
Fill your muffin cups about 2/3 full with batter. Bake for 18-22 minutes until they look golden and a toothpick comes out mostly clean.
Step 7: Cool and Serve
Let them cool in the pan for 5 minutes, then move them to a cooling rack. Now comes the hard part – waiting to eat them!
Tips for the Best Zucchini Bread Muffins
These tricks will help you make muffins that taste like they came from a fancy bakery. No kidding!
- Don’t squeeze the zucchini: Leave all that good moisture in there for super soft muffins.
- Go easy on mixing: Too much stirring makes tough, heavy muffins instead of light ones.
- Use room temperature eggs: Take them out early so they mix better with everything else.
- Fill cups the same: Use an ice cream scoop to make all your muffins the same size.
- Check if they’re done: Stick a toothpick in the middle – it should come out almost clean.
- Let them cool: I know it’s hard, but wait before you dig in or they’ll fall apart.
Variations and Substitutions
Want to mix things up? These simple swaps will give you different flavors to try out.
- Chocolate chip style: Toss in 1/2 cup mini chocolate chips for extra sweetness.
- Add some crunch: Throw in chopped walnuts or pecans for a nice bite.
- Lemon twist: Add some lemon peel and juice for a bright, fresh taste.
- Make them healthier: Use half whole wheat flour for more good-for-you stuff.
- Cut the sugar: Try honey or maple syrup instead of regular sugar.
Make-Ahead and Storage Tips
These muffins are perfect when life gets crazy busy. Store them in a container with a tight lid for up to 3 days on your counter. Put them in the fridge and they’ll last a whole week!
Want to keep them longer? Wrap each one in plastic wrap and freeze them for up to 3 months. They’ll taste fresh when you thaw them out.
You can even make the batter the night before and stick it in the fridge. Just add a minute or two to the baking time since the batter will be cold.
Recipe FAQs
Can I use frozen zucchini for these muffins?
Sure thing! Just thaw it out completely and squeeze out the extra water before you use it.
How do I stop my muffins from sticking to the liners?
Get good quality liners and let the muffins cool all the way down before you peel them off.
Can I make these muffins without gluten?
You bet! Just swap the regular flour for gluten-free flour that says it works cup for cup.
What’s the best way to shred zucchini for muffins?
Use the big holes on a cheese grater or your food processor to get the right size pieces.
How long do I bake these zucchini muffins?
Bake them for 18-22 minutes at 375°F until they look golden brown and pass the toothpick test.
Can I use less sugar in this recipe?
Yes, you can cut back by 1/4 cup, but they won’t be quite as sweet or soft.
What goes well with zucchini muffins?
Try them with scrambled eggs, yogurt, or fresh fruit. They’re also great with chicken or fish for brunch.
Why did my muffins turn out heavy and thick?
You probably mixed the batter too much. Just stir until everything comes together and then stop!
Can I put other veggies in these muffins?
Try shredded carrots, yellow squash, or tiny pieces of apple for different flavors and moisture.
How do I know when my muffins are ready?
They should look golden on top, and a toothpick stuck in the middle should come out clean or with just tiny crumbs.
Zucchini Bread Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
Instructions
- Get ready: Heat oven to 375°F and put liners in your 12-cup muffin pan or grease it well.
- Mix dry stuff: Whisk flour, baking powder, baking soda, salt, and cinnamon together.
- Beat wet stuff: Mix eggs, oil, both sugars, and vanilla in another big bowl.
- Add zucchini: Gently stir grated zucchini into your wet mixture until it looks even all over.
- Make batter: Fold wet stuff into dry stuff with a spoon until just mixed together – don't overdo it!
- Fill and bake: Put batter in muffin cups 2/3 full and bake 18-22 minutes until golden brown. YUM!
- Cool down: Let muffins sit in pan 5 minutes, then move to cooling rack before eating. ENJOY!!!
Notes
- Keep all the moisture in your grated zucchini for the softest, most tender muffins ever.
- Mix gently, or your muffins will be tough instead of light and fluffy like they should be.
- These freeze great for up to 3 months if you wrap each one in plastic wrap first.
- Room temperature eggs mix easier and make a smoother batter that looks more even and pretty.
- Use an ice cream scoop to fill cups evenly so all your muffins look the same size.
