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Zucchini Bread Muffins


Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the sugar, applesauce, yogurt, vanilla extract, and eggs. In a separate bowl, mix the flour, cinnamon, salt, baking powder, and baking soda. Mix the dry ingredients into the wet ingredients. Gently fold in the walnuts, chocolate chips if using, and zucchini.

Fill the cupcake liners almost all the way to the top. Bake the muffins until browned on top and cooked through, about 20 minutes. Cool the muffins in the pan, and serve.


Zucchini Muffins

My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!

Make sure to try my Zucchini Bread recipe too!! It’s delish!


Award-Winning Zucchini Bread

This zucchini bread is a family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right? It’s the only zucchini bread recipe we make.

Here’s why you’ll love it, too:

  • Comes together in less than 5 minutes
  • Extra moist and flavorful
  • Sneaks in veggies
  • Can easily be doubled or tripled
  • Makes great muffins (see below)
  • Freezes beautifully


Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon anise seeds
  • 1/8 teaspoon ground cardamom (optional)
  • 1 pound zucchini (about 2 medium)
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • Zest of 1 orange, plus 1 tablespoon fresh orange juice
  • Orange Glaze
  • Chervil sprigs, for garnish (optional)

Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.

Grate zucchini on the large holes of a box grater squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.

Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.


My family thought these muffins were really good. They were easy to make and I made them with some frozen zucchini from our garden.

These muffins were excellent. I tweaked it for gluten and diary free. super easy which I love. For the flr, I used Bob's Red Mill multipurpose flour, for the oil, I used coconut oil, for the butter I used palm oil and for the milk, I used almond milk. The muffins cooked almost 8 minutes longer but they turned out perfect!!

I had similar results to the others' in that the "batter" was almost crumbly and I ended up with zucchini bread "blobs" that didn't rise much if at all. They were tasty however despite my deliberate omission of the sugar (which may have made them even crumblier or not, as sugar liquefies in baking) - and even strangely addictive. I used freshly milled white wheat flour, measured by weight so this may also have affected texture although I used closer to a full cup of zucchini to use up the 1/2 squash I had - which would have added extra moisture. In any case I would make these again, bumping up the milk for a more muffin-like result. UPDATE: I tried the recipe again, still omitting the sugar but finely shredding half the zucchini (as a finer shred may be how a whole squash = 2/3c.) and using 1/2 cup milk, and they were perfect.


More Recipes with Zucchini

  • Zucchini Involtini
  • Zucchini Parmesan
  • Favorite Summer Pasta: Zucchini Spaghetti
  • Shaved Zucchini & Pecorino Salad

PS: ALL the zucchini recipes right here → Zucchini

Here’s the play-by-play: Gather your ingredients:

Stir together the dry ingredients. Stir together the wet ingredients.

Toss the zucchini with the dry ingredients.

Bake until golden and cooked through.

Let cool completely before slicing.

You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.

Print


I say that the nuts and raisins or dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins.

If you like nuts and raisins (or dried cranberries) by all means keep them in.


Zucchini Bread, Mini Loaves and Muffins

Moist and good for you zucchini bread. Keeps the kids coming back for more! Use up all that zucchini in your garden with these healthy as possible muffins or bread!

Ingredients

  • 6 whole Eggs
  • 1 cup Vegetable Oil
  • 1 cup Applesauce
  • 2 cups White Sugar
  • 2 cups Brown Sugar
  • 6 cups Grated Zucchini
  • 4 teaspoons Pure Vanilla Extract
  • 3 cups All-purpose Flour
  • 3 cups Whole Wheat Flour
  • 6 teaspoons Cinnamon, Ground
  • 2 teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 2 teaspoons Salt
  • 2 cups Walnuts, Chopped (optional)

Preparation

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour your pans.

In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce and sugars. Stir in zucchini and vanilla.

In separate bowl combine flour, cinnamon, soda, baking powder, salt and nuts stir into the egg mixture. Divide batter into prepared pans or muffin cups.


  • ¾ cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup canola oil or unsalted butter, melted
  • 1 ½ teaspoons vanilla extract
  • 2 cups shredded and coarsely chopped zucchini
  • ½ cup mini chocolate chips

Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

To make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.


Storing: If you are baking zucchini muffins in summer and it is hot, I recommend to refrigerate muffins in airtight container for up to 5 days. In cooler months, store muffins in a container lined with double paper towel for up to 2 days on a counter or in a pantry. Preferably away from sunlight.

Freezing: To freeze muffins, bake and cool. Place in resealable plastic bags, let air out as you are sealing and freeze for up to 3 months. Thaw on a counter for a few hours.