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–+ servings

Zucchini Bread Muffins

Moist and flavorful muffins made with fresh zucchini, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup zucchini, grated about 1 medium zucchini
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup walnuts, chopped optional
  • 1/2 cup chocolate chips optional

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease the muffin tin.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, combine the grated zucchini, vegetable oil, sugar, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts or chocolate chips if using.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gFiber: 1gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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