Description
Zucchini Bread Muffins are a warm, cinnamon-spiced treat that captures the essence of summer. Soft, moist, and endlessly customizable with chocolate chips, nuts, or raisins, these muffins are quick to make and perfect for breakfast, snacks, or dessert. A delicious way to use garden zucchini!
Ingredients
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220 g (1¾ cups) all-purpose or whole wheat flour
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5 g (1 tsp) baking powder
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2 g (½ tsp) baking soda
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2 g (½ tsp) salt
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4 g (1½ tsp) ground cinnamon
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0.5 g (¼ tsp) ground nutmeg
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120 ml (½ cup) vegetable or melted coconut oil
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100 g (½ cup) granulated sugar
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67 g (½ cup) packed light or dark brown sugar
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2 large eggs (room temperature)
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10 ml (2 tsp) pure vanilla extract
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30 ml (2 tbsp) milk (dairy or non-dairy)
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210 g (1¾ cups) shredded zucchini
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180 g (1 cup) optional: semi-sweet 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). Grease or line a 12-cup muffin tin.
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In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk oil, both sugars, eggs, vanilla, and milk until smooth. Stir in zucchini.
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Combine wet and dry mixtures, stirring gently until just combined.
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Fold in chocolate chips, nuts, or raisins, if using.
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Fill muffin cups to the top and sprinkle with coarse sugar if desired.
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Bake for 5 minutes at 425°F, then reduce heat to 350°F (177°C) and bake 15–17 minutes, until a toothpick comes out clean.
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Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
No need to peel the zucchini—just wash, grate, and blot.
Be careful not to overmix the batter.
Coarse sugar on top adds crunch and a bakery-style look.
Muffins freeze well and reheat perfectly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American