Go Back
Close-up of a golden-brown zucchini bread muffin with a moist texture.
Print Pin

Zucchini Bread Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Delight in these moist and flavorful zucchini bread muffins, perfect for breakfast or a snack, with optional chocolate chips for added indulgence.

Ingredients

Dry ingredients

  • 1 3/4 cups all-purpose flour or whole wheat flour (or mix of both, spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet ingredients

  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk (dairy or non dairy)
  • 1 3/4 cups shredded zucchini (no need to blot)

Optional add-ins

  • 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)
  • coarse sugar for sprinkling on top

Instructions 

  • Preheat oven to 425°F (218°C). Line a muffin pan.
  • Mix dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl, then combine with zucchini. Mix until just combined. Fold in add-ins if desired.
  • Spoon batter into liners, sprinkle with coarse sugar if using. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15–17 minutes.
  • Cool muffins in pan for 5 minutes, then transfer to a wire rack. Enjoy warm or cooled.

Notes

For mini muffins, bake 11–13 minutes at 350°F.
Calories: 180kcal
Cost: $15
Course: Breakfast, Snack
Keyword: Muffins, Zucchini