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Zucchini Bread Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 60 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and moist zucchini bread muffins made with grated zucchini, warm cinnamon, and a tender crumb. Perfect for a healthy snack or breakfast treat, these muffins are easy to prepare and packed with subtle sweetness and spice.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/2 cup oil
  • 1 teaspoon vanilla

Main Ingredient

  • 2 cups finely grated unpeeled zucchini

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined. This will ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs with the oil until blended, then stir in the vanilla extract. This mixture will help bind the ingredients and add moisture.
  4. Combine Wet and Dry: Stir the wet ingredients into the dry ingredients until just combined. The batter will be thick and slightly dry, which is normal for zucchini muffins.
  5. Fold in Zucchini: Gently fold in the grated zucchini until evenly incorporated throughout the batter, distributing moisture and adding texture.
  6. Fill Muffin Tin: Spoon the batter into muffin cups, filling each about ¾ full to allow space for rising without overflow.
  7. Bake: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of the muffins comes out clean, indicating doneness.
  8. Cool and Store: Let the muffins cool slightly before removing from the tin. Store at room temperature in an airtight container for up to 5 days, or wrap individually and refrigerate or freeze for up to 3 weeks. Reheat briefly before serving if desired.

Notes

  • For extra flavor and texture, add chocolate chips to the batter before baking.
  • Ensure zucchini is finely grated to blend well into the batter and avoid excess moisture.
  • Serve muffins warm with butter for a comforting treat.
  • Do not overmix the batter to keep the muffins tender.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 219 kcal
  • Sugar: 17 g
  • Sodium: 173 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 1 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 27 mg

Find it online: https://emilyquickdinners.com/zucchini-bread-muffins-recipe/