Zucchini Bread Muffins
Zucchini bread muffins are moist and tender just like the bread. They are easy to make and ready in under 30 minutes!
Summer’s favorite vegetable makes an appearance in these super tender and subtly sweet muffins. Ready in under 30 minutes, these zucchini bread muffins are guaranteed to be a favorite in your household! Each muffin has a healthy helping of shredded zucchini and a bit of cinnamon for extra flavor.
Why you should try this recipe: It uses simple ingredients that are found in your kitchen as well as zucchini, which is in season during summer months and naturally adds moisture to baked goods. These zucchini bread muffins are ready in under 30 minutes!
How to make zucchini bread muffins
- Preheat the oven to 375 F. Line a muffin tin with paper liners.
- Whisk together the dry ingredients: flour, cinnamon, baking soda, baking powder and salt. Set aside.
- Mix together the wet ingredients: Vegetable oil, sugar, brown sugar, eggs and vanilla.
- Combine the wet ingredients and dry ingredients. Mix just until combined, then stir in the zucchini.
- Bake the muffins: Transfer batter to prepared pan, sprinkle with sugar and bake the muffins for 18 to 20 minutes.
Pro tip: Immediately after taking the muffins out of the oven, turn the muffins on their side so the bottoms don’t get soggy while cooling.
Shred the zucchini first and lightly pat it dry with a clean kitchen cloth or paper towels. You still want a little moisture in the zucchini to help make nice and tender muffins! If you don’t pat it a little dry, the muffins may turn out soggy. I always suggest using a kitchen scale for baking so all the measurements are accurate. If you don’t have a scale, be sure to fluff up the flour and spoon it into a measuring cup. Level it off with a knife (don’t pack down the flour).
When mixing muffin batter, avoid over-mixing when combining the dry ingredients with the wet. Stir just until all the flour pockets have disappeared. Finally, make sure your oven is completely preheated before baking the muffins. A hot oven helps the muffins rise and become fluffy!
Frequently Asked Questions
No, don’t peel zucchini before shredding it.
Cut off one end of a zucchini and run the cut end of the zucchini against the shredder side of a box grater until only the other end remains. Discard both ends of the zucchini. Lightly pat the shredded zucchini with a clean towel.
The shredded zucchini lost too much moisture when it was patted dry. The muffins could also turn out dry if you are baking in a dry climate or at high altitude.
Yes, after the muffins are completely cooled, place them in an airtight container or zip top freezer bag. Store in the freezer for up to one month. Defrost in the refrigerator before serving.
Yes, a half cup of chocolate chips can be stirred into the muffin batter with the shredded zucchini.
Zucchini is an incredibly versatile ingredients that works well in baked goods. If you liked the punch of cinnamon in these muffins, then you will definitely enjoy my cinnamon zucchini bundt cake. Another good recipe to have on hand in summer is for zucchini banana bread. It’s so easy to make and also makes a good housewarming or hostess gift.
For a chocolate dose, try my chocolate zucchini banana bread, which can also be made into muffins, or zucchini chocolate chip cookies (ready in 30 minutes!)
Zucchini bread muffins so easy to make and taste simply delicious warm out of the oven! For healthy substitutions, try whole wheat flour in place of all purpose flour and applesauce in place of vegetable oil. If you prefer chocolate, sprinkle in chocolate chips!
How do you like your zucchini muffins? Let me know in the comments when you leave a review and tag @ifyougiveablondeakitchen on social media when you bake!
Get the Recipe: Zucchini Bread Muffins
- 2 cups (250 g) all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (220 g) finely grated zucchini, lightly patted dry
- ½ cup chopped walnuts or chocolate chips, optional
- Preheat oven to 375° F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the dry ingredients–flour, cinnamon, baking soda, baking powder and salt. set aside.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs and vanilla until well combined.
- Pour wet ingredients into the bowl of dry ingredients and mix just until combined. Stir in shredded zucchini with a rubber spatula or wooden spoon.
- Divide batter evenly among prepared muffin cups. Sprinkle sugar on top. Bake at 375 F for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.