ZUCCHINI MUFFINS RECIPE

 Zucchini Muffins are the perfect way to use up extra zucchini and sneak some veggies into your diet.  Shredded zucchini melts into baked goods for deliciously moist breads and muffins.

closeup of a zucchini muffin without the liner next to more muffins

Like a lot of people, we decided to plant a garden this year.  It’s been so rewarding to watch everything grow and ripen these last few weeks.  We went with a “salsa garden,” mostly planting tomatoes and jalapeños; and are currently up to our ears in cherry tomatoes!  Now I’m trading tomatoes (and fresh eggs!) for other goodies like zucchini, squash, and plums.   

Turns out my kids aren’t too fond of zucchini by itself or turned into zoodles, but sneak it into a yummy zucchini muffin with a little cinnamon and sugar and they’re all about it!  

zucchini muffin ingredients: zucchini, eggs, raisins, flour, sugar, etc

WHAT’S IN THIS ZUCCHINI MUFFIN RECIPE?

To make these easy Zucchini Bread Muffins, you’ll need the following:

  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • eggs
  • vegetable oil
  • fresh zucchini
  • raisins (optional)

large mixing bowl of flour with a silver whisk

large mixing bowl with flour and eggs

HOW TO MAKE ZUCCHINI MUFFINS

This recipe couldn’t be easier- add all of the ingredients to a bowl and mix to combine.  No stand-mixer needed!  (Like my favorite Small Batch Chocolate Chip Muffins made in one bowl.)  Here are the basic steps to making these delicious Zucchini Bread Muffins:

  1. Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  2. Whisk together the eggs and oil before adding to the dry ingredients.
  3. Stir in the fresh zucchini and raisins, if using.
  4. Bake at 350 degrees F for 12-15 minutes.

mixing bowl with muffin batter, grated zucchini, and raisins

HOW LONG DO ZUCCHINI MUFFINS LAST?

Properly stored in an airtight container, freshly baked zucchini muffins will last for about 1 to 2 days at room temperature or frozen for up to 2 months.

mixing bowl with pale green zucchini muffin batter all combined

SHOULD I PEEL ZUCCHINI FOR MUFFINS?

There’s no need to peel zucchini when making bread or muffins.  Ripe zucchini peel is thin enough to eat, just be sure to scrub it well before grating or shredding.  The zucchini melts into the bread, so peeling is just an unnecessary step!

zucchini muffin batter in a muffin tin with white paper liners

TIPS FOR THE BEST ZUCCHINI MUFFINS

  • Use a small to medium zucchini as they tend to be sweeter.  Be careful using larger ones as these tend to have more moisture. 
  • If your zucchini does have more moisture than usual, use a clean kitchen towel to squeeze some of it out.  Some- not all!
  • Grate the zucchini, don’t chop it.  You want it to blend into the batter seamlessly.  No one wants to bite into a giant chunk!
  • Finally, don’t over-mix.  This can make your zucchini bread muffins tough.

zucchini muffins stacked on a small round cutting board

MORE DELICIOUS MUFFIN RECIPES

  • Cinnamon Sugar Mini Muffins
  • Jumbo Blueberry Muffins
  • Strawberry Banana Muffins

unwrapped baked zucchini muffin

Comments

Post a Comment