Zucchini Bread Muffins
Enjoy moist and flavorful zucchini bread muffins that are 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 medium 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. Serve warm or cooled.
Notes
Do not over-mix the batter to keep muffins tender.