Zucchini Bread Muffins

Short Description

Moist, lightly sweet, and fragrantly spiced, these zucchini bread muffins transform a humble summer squash into tender, bakery-style treats perfect for breakfast or an afternoon bite.

Why You’ll Love This Recipe

• Hidden vegetables, familiar flavor. Finely-shredded zucchini melts into the batter, adding moisture without an overt “vegetable” taste.

• Quick to prepare. One bowl, simple pantry staples, and less than an hour from start to finish.

• Freezer-friendly. Make a batch now and enjoy garden-fresh muffins well into the colder months.

• Versatile base. Accepts chocolate chips, nuts, or dried fruit without compromising texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Light brown sugar

• Baking powder

• Baking soda

• Fine sea salt

• Ground cinnamon

• Ground nutmeg

• Large eggs, room temperature

• Neutral oil (e.g., sunflower or canola)

• Pure vanilla extract

• Finely-shredded zucchini, well-drained

• Optional add-ins: chopped toasted walnuts or mini chocolate chips

Directions

1. Preheat the oven to 190 °C/375 °F. Line a 12-cup muffin pan or grease lightly.

2. Whisk dry ingredients. In a large bowl combine flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Add wet ingredients. Create a well in the center; whisk in eggs, oil, and vanilla until just combined.

4. Fold in zucchini (and any optional add-ins) using a silicone spatula; mix only until no dry streaks remain.

5. Portion the batter evenly among the muffin cups, filling about ¾ full.

6. Bake for 18–22 minutes, or until domed and a toothpick inserted at the center comes out clean Creme De La Crumb.

7. Cool in the pan 5 minutes, then transfer to a rack to finish cooling before serving.

Servings and Timing

• Yield: 12 standard-size muffins

• Prep time: ~15 minutes

• Bake time: 18–22 minutes

• Total time: ~35 minutes

Variations

• Whole-grain boost: Substitute up to half the all-purpose flour with white whole-wheat flour; increase vanilla to 1 ½ teaspoons to balance any wheat flavor.

• Citrus lift: Fold in 1 tablespoon finely grated orange zest for a bright finish.

• Vegan option: Replace eggs with 2 tablespoons ground flaxseed whisked with 5 tablespoons water; swap dairy-free chocolate chips for mix-ins.

• Chocolate lovers: Add 3 tablespoons unsweetened cocoa powder and ½ cup dark chocolate chunks, reducing flour by the same 3 tablespoons.

• Nut-free: Omit walnuts and use sunflower-seed butter instead of oil for subtle nutty notes without allergens.

Storage/Reheating

• Room temperature: Store completely cooled muffins in an airtight container up to 3 days.

• Refrigerator: Extend freshness to 1 week; warm briefly (10 seconds) in the microwave before serving for the best texture.

• Freezer: Wrap muffins individually and freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen at 160 °C/325 °F for 10 minutes Creme De La Crumb.

FAQs

How fine should I grate the zucchini?

Use the small holes of a box grater; finer shreds disappear into the crumb, ensuring moisture without visible strands.

Do I need to peel the zucchini first?

No. The peel is thin, edible, and contains nutrients. It blends in once baked.

How much water should I squeeze out?

After grating, press zucchini lightly in a clean kitchen towel—remove excess drip but stop before it becomes dry; some moisture is essential.

Can I reduce the sugar?

Yes. You may cut each sugar by up to 25 % without noticeably affecting structure, though flavor and browning will be milder.

Why did my muffins sink?

Over-mixing or under-baking can collapse the crumb. Mix only until ingredients are incorporated, and confirm doneness with a toothpick.

Can I bake this batter as a loaf?

Certainly. Pour into a greased 22 × 12 cm (9 × 5 in) loaf pan and bake at 175 °C/350 °F for 50–55 minutes, tenting with foil if the top darkens too quickly.

Is it possible to make mini muffins?

Yes; bake in a 24-cup mini pan at 175 °C/350 °F for approximately 13 minutes, checking at 11 minutes for doneness.

What oil works best?

Neutral-tasting oils such as sunflower, canola, or light olive oil maintain the muffin’s delicate spice profile.

How do I keep nuts from sinking?

Toss chopped nuts in a teaspoon of the measured flour before folding them into the batter; the coating helps suspend them evenly.

Are these muffins suitable for toddlers?

They contain no hard chunks if nuts are omitted, and the vegetable content is a plus; however, reduce sugar further if desired and always supervise young eaters.

Conclusion

Zucchini bread muffins showcase the bounty of summer in a tidy, portable form. With minimal effort you achieve tender, fragrant pastries that freeze beautifully and welcome creative twists. Keep this adaptable formula on hand, and you’ll never wonder what to do with extra zucchini again

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