Zucchini Bread Muffins offer a delightful twist on the classic zucchini bread. These muffins are packed with moist, flavorful goodness and are perfect for a quick breakfast or a nutritious snack. By incorporating zucchini, they provide added moisture and nutrients, making them a smart choice for a health-conscious treat.
I love making Zucchini Bread Muffins when the weather turns cool, or when I need a quick bite for busy mornings. They’re a hit in my house, especially with my kids who love the sweet, spiced flavor. It’s also a great way to use up zucchini from the garden, making these muffins a staple in our household.3
Zucchini Bread Muffins
Zucchini Bread Muffins offer a delightful twist on the classic zucchini bread. These muffins are packed with moist, flavorful goodness and are perfect for a quick breakfast or a nutritious snack. By incorporating zucchini, they provide added moisture and nutrients, making them a smart choice for a health-conscious treat.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 muffin liners or lightly grease the cups with non-stick spray.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture with a clean towel to avoid overly moist muffins.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, combine 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil or melted coconut oil. Mix well until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and stir until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/4 cup chopped walnuts or pecans.
- Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 160
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 2%
- Iron: 6%
- Calcium: 3%
- Potassium: 4%
Recipe Details
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Muffin tin
- Muffin liners or non-stick spray
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 muffin liners or lightly grease the cups with non-stick spray.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture with a clean towel to avoid overly moist muffins.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, combine 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil or melted coconut oil. Mix well until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and stir until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/4 cup chopped walnuts or pecans.
- Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 160
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 2%
- Iron: 6%
- Calcium: 3%
- Potassium: 4%
These Zucchini Bread Muffins are a delightful and nutritious choice for any time of day. With their tender texture and sweet spice, they’re sure to become a favorite in your home. Enjoy baking and sharing these muffins with your loved ones!
