Description
These zucchini bread muffins are moist, lightly spiced, and perfect for summer baking. Packed with shredded zucchini and warm cinnamon, they’re easy to make, freezer-friendly, and ideal for breakfast, snacks, or even dessert. With simple pantry ingredients and optional add-ins, they’re a go-to healthy muffin recipe for any time of day.
Ingredients
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1 3/4 cups (220 g) all-purpose or whole wheat flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/2 cup (120 ml) vegetable or melted coconut oil
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1/2 cup (100 g) granulated sugar
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1/3 cup (67 g) packed light or dark brown sugar
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2 large eggs, room temperature
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2 tsp pure vanilla extract
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2 tbsp (30 ml) milk (dairy or non-dairy)
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1 3/4 cups (210 g) shredded zucchini
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Optional: 1 cup (180 g) chocolate chips, chopped nuts, or raisins
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Optional: coarse sugar for topping
Instructions
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Preheat oven to 425°F (218°C). Line a 12-count muffin tin with liners or spray with cooking spray.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, mix oil, sugars, eggs, vanilla, and milk. Stir in shredded zucchini.
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Combine wet and dry ingredients. Mix until just combined. Fold in optional add-ins.
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Divide batter evenly among muffin cups. Fill to the top. Sprinkle with coarse sugar if desired.
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Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) and bake 15–17 minutes more.
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Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
No need to peel or squeeze the zucchini unless very watery.
Mix-ins like chocolate chips, nuts, or raisins enhance flavor and texture.
For mini muffins, reduce bake time to 12–14 minutes total.
Freeze individually for quick breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American