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Zucchini Bread Muffins

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Moist, lightly spiced zucchini bread muffins packed with freshly-grated zucchini and a hint of cinnamon—ready in just 35 minutes. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 large eggs, room temperature
  • ½ cup (120 ml) neutral oil (vegetable or canola)
  • 1 tsp pure vanilla extract
  • 2 cups (about 260 g) finely-grated unpeeled zucchini, excess moisture blotted

Instructions

  1. Preheat oven to 350 °F / 175 °C. Grease or line a 12-cup muffin tin.
  2. In a large bowl whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a separate bowl beat eggs with oil, then stir in vanilla.
  4. Pour wet mixture into dry ingredients; stir just until combined (batter will be thick).
  5. Fold grated zucchini into the batter until evenly distributed.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool 5 minutes in pan, then transfer muffins to a wire rack to cool completely before serving.

Notes

  • Add ½ cup chocolate chips or chopped nuts for extra flavor and texture.
  • Store in an airtight container up to 3 days at room temperature, 1 week refrigerated, or freeze up to 3 months.
  • For a lighter option, reduce sugar to ¾ cup and substitute ⅓ cup unsweetened applesauce for part of the oil.
  • To bake as a loaf, pour batter into a greased 9 × 5 in (23 × 13 cm) pan and bake 45–60 minutes.
  • Recipe and nutrition adapted from Creme De La Crumb. :contentReference[oaicite:1]{index=1}

Nutrition

Keywords: zucchini bread muffins, easy zucchini muffins, breakfast

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