This recipe for Zucchini Bread Muffins produces such moist and delicious muffins. And they are a great way to use up all that surplus zucchini!
I have previously shared with you one of my favorite Zucchini Muffin recipe that is full of cranberries, walnuts, and white chocolate chips. It’s still a recipe I make quite often. And then there’s my Dark Chocolate Zucchini Muffins recipe that’s sure to satisfy all your chocolate cravings.
But, I have a slightly simpler recipe that I make much more often. And, yes, you can still throw in some chocolate chips or nuts, if you want!
In fact, I gave some of these Zucchini Bread Muffins to my neighbor and she said they were “the best muffins I’ve ever eaten”! Not my words, mind you.
Zucchini Bread Muffins
I like to make muffins rather than bread or mini loaves because they are individual serving size.
Are Zucchini Bread Muffins Healthy?
If you want to make these muffins even healthier, you can use a little less sugar, say ¾ cup and can also substitute ⅓ cup of applesauce for the oil.
How Do I Prepare the Zucchini?
Wash your zucchini, as you would any fresh vegetable. Cut off the ends of the zucchini and discard. I then (depending on the size of the zucchini) like to slice the zucchini into maybe 3″ or 4″ sections and quarter the zucchini. No peeling. Then I shred the zucchini chunks using my food processor. If you don’t have a food processor, you can also shred the zucchini using a grater. You want to use the fine blade for shredding.
You will find the zucchini has quite a bit of moisture or water. That’s okay. You’re gonna use the zucchini and the water.
How Do I Measure the Zucchini?
I simply use a 1 cup measuring cup and scoop up the zucchini, sort of packing it into my measuring cup. One packed cup equals one cup.
How Do You Store Zucchini Bread Muffins?
You can store the muffins in an airtight container (in a single layer) on your counter for up to three days. Assuming, of course, you have any left after three days. They can also be stored in an airtight container in the refrigerator for up to one week.
Can You Freeze Zucchini Bread Muffins?
Yes, you can freeze the muffins. If I’m going to freeze the muffins, I typically bake the muffins without using paper liners. Then simply place the muffins in a single layer on a sheet pan and place the pan of muffins in the freezer until the muffins are frozen. Once the muffins are frozen, transfer to a resealable freezer bag.
Although sometimes I skip the step where I place the muffins on a sheet pan. What I do is individually wrap the completely cooled muffins with cling wrap. Then I place the wrapped muffins in a resealable freezer bag.
What Add-Ins Can I Put in the Zucchini Bread Muffins?
Make no mistake, this recipe is good just the way it is written. But for a little variety, you can add in all sorts of fun, flavorful, and tasty ingredients. Here are a few I’ve tried with great success:
- Add in one-half cup mini milk chocolate chips. Simply fold the chips in right after you add the zucchini to the batter. You could also use any flavor of chocolate chips. Or even better yet (in my opinion), try one-half cup of white chocolate chips.
- To add a little crunch to your muffins, try adding one-half cup of chopped pecans, walnuts, or even pistachios. Again, you’ll kind of fold the nuts into the muffins right before you pour the batter into your muffin pan.
- You can certainly add in dried fruit, too. Dried fruit like craisins, raisins, or even chopped dried apricots work really well. Just don’t overdo the amount of fruit you add. I’d stick to about one-half cup.
- Want your muffins even sweeter? Try drizzling a little bit of cream cheese frosting over top. Or how about a drizzle of lemon frosting over top?
How Do I Make Bread Instead of Muffins?
Maybe you prefer a loaf of zucchini bread instead of muffins. Or maybe you just don’t have muffin pans. Well, you can certainly make a loaf of bread following this recipe. Just use a loaf pan and bake the bread at 350 degrees F for 45-60 minutes or until a toothpick inserted in the center comes out clean.
What My Family and Friends Have Said About these Zucchini Bread Muffins
These muffins are the best muffins I’ve ever eaten. Period. They are so moist. Oh my goodness. They are just so good.Carol
These are really good. And they’re so moist. I think I’ll have another one!Alyssa
Thank you so much for the muffins. They were amazing!Bob
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup oil
- 1 teaspoon vanilla
- 2 cup finely grated unpeeled zucchini
- Preheat oven to 350 degrees. Spray or line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a small bowl, add the oil, then whisk eggs into the oil. Stir in vanilla. Then stir wet ingredients into the dry ingredients until just combined (mixture will be very thick and somewhat dry).
- Fold zucchini into batter until well incorporated.
- Fill prepared muffin tins 3/4 full.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool on a wire rack.
- Muffins can be stored at room temperature in airtight container up to three days. To store longer, wrap muffins individually with plastic wrap and store in the fridge for up to one week.
- Muffins can also be frozen. To freeze muffins, place on a baking pan and place the pan of muffins in the freezer. Once the muffins are frozen, transfer to a resealable freezer bag. Allow to thaw at room temperature to eat.
- Muffins can be served at room temperature or placed in the microwave for 5-10 seconds. For extra goodness, enjoy with a dab of butter!
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There you have my easy to make, but tastes oh-so-delicious, Zucchini Bread Muffins recipe. It really is easy to make. and it is absolutely no exaggeration when I tell you these muffins are moist and delicious. Your family, friends, co-workers, etc. will love them, too!
And, again, you can enhance their goodness by adding in 1/2 cup of your favorite add-ins.
Be sure to pin this recipe to your favorite Pinterest board so you can save it for later or share it with family and friends!