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Zucchini Bread Muffins

Zucchini Bread Muffins
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These moist and tender zucchini bread muffins are a wholesome and delicious snack perfect for breakfast or an anytime pick-me-up. Combining fresh grated zucchini with warm spices and simple pantry staples, they offer balanced sweetness and a soft crumb. Easy to make and customizable with nuts or chocolate chips, these muffins suit a variety of tastes and dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups grated fresh zucchini (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • ¾ cup sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • 1 tablespoon flaxseed meal + 3 tablespoons plant-based milk (to substitute eggs for vegan version)
  • Additional spices: ginger or cardamom (to taste)

Instructions

  1. Prepare the Zucchini: Wash and grate fresh zucchini, then gently squeeze out any excess moisture using a clean kitchen towel. This step prevents sogginess while keeping enough moisture to ensure the perfect muffin texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs, sugar, vegetable oil, and vanilla extract until smooth and well incorporated. For vegan option, mix flaxseed meal with plant-based milk and use in place of eggs.
  4. Bring Wet and Dry Together: Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep muffins tender.
  5. Fold in Zucchini and Optional Add-ins: Gently fold in the grated zucchini and any optional nuts, chocolate chips, or spices until evenly distributed.
  6. Bake: Divide the batter evenly into a prepared muffin tin lined with paper cups or greased. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • Don’t overmix the batter to keep muffins light and fluffy.
  • Drain excess moisture from grated zucchini to prevent soggy muffins.
  • Use fresh cinnamon and nutmeg for more vibrant spice flavor.
  • Check muffins at 20 minutes to avoid overbaking and drying out.
  • Test for doneness with a toothpick—clean insertion means muffins are ready.

Nutrition

Keywords: zucchini bread muffins, healthy snack, moist muffins, gluten-free muffins, easy baking, vegetable snack

Find it online: https://lillysplate.com/zucchini-bread-muffins/