Easy Zucchini Bread Muffins
Delicious and moist muffins made with shredded zucchini, perfect for breakfast or snacks.
Ingredients
Muffin Ingredients
- 1 medium medium zucchini (about 1 cup, grated) Use fresh zucchini for best flavor.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Add nutmeg or cardamom for variation.
- 1/2 cup granulated sugar Can substitute with honey or maple syrup.
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract (alcohol-free)
- 1/2 cup walnuts or chocolate chips (optional) Fold in if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin or line it with muffin liners.
- Grate the zucchini and squeeze out excess moisture.
Mixing
- In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In a larger bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Fold in the grated zucchini to the wet mixture.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Gently fold in walnuts or chocolate chips, if using.
Baking
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Let muffins cool completely before storing in an airtight container. They can be refrigerated for up to a week or frozen for three months. Reheat in the oven at 350°F for 5-10 minutes or in the microwave for 15-20 seconds.