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I’m thrilled to share my favorite homemade zucchini muffins recipe with you! These easy zucchini muffins are perfect for busy mornings or quick snacks. They’re moist, flavorful, and full of goodness.
What’s great about these healthy zucchini muffins? They take just 30 minutes to make. They’re perfect for using up extra summer zucchini. The mix of vanilla, cinnamon, and brown sugar tastes amazing.
These moist zucchini muffins are very versatile. You can add chocolate chips or nuts to make them your own. Once you try these, they’ll be a favorite in your kitchen!
5 Reasons You’ll Love This Recipe
I’m excited to share why these easy zucchini muffins are a must-try! They’re super easy to make. No fancy equipment needed – just mix and bake. Perfect for busy mornings when you want a quick zucchini recipe.
Second, these healthy breakfast muffins are a sneaky way to add veggies to your diet. Even picky eaters won’t notice the zucchini hiding inside. It’s a win-win!
Third, the texture is spot-on. Moist and soft, these muffins hit all the right notes. You’ll love biting into one fresh from the oven.
Fourth, they’re adaptable. Want to make them dairy-free? Just use non-dairy milk. Feel free to toss in nuts, chocolate chips, or dried fruit to mix things up.
Finally, these muffins are a great way to use up summer zucchini. If your garden is overflowing, this quick zucchini recipe is your new best friend. Trust me, you’ll be making batch after batch!
These zucchini muffins are so good, you’ll forget they’re healthy!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my favorite zucchini muffin ingredients with fellow bakers. You’ll need flour, baking powder, baking soda, salt, cinnamon, nutmeg, oil, sugar, eggs, vanilla extract, milk, and shredded zucchini. These ingredients make a great mix of flavors and textures.
- 1 3/4 cups flour (all-purpose or whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon each of baking soda and salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
- 1 3/4 cups shredded zucchini
I’m all about flexibility in baking. If you’re looking for muffin recipe substitutions, try these swaps: use applesauce instead of some oil for a lighter version, swap regular sugar with coconut sugar for a natural touch, or use gluten-free flour if you have dietary restrictions. Feel free to add chocolate chips, nuts, or raisins for extra flavor and texture.
Instructions
Are you ready to make zucchini muffins? Let’s start with this simple recipe! I’ll guide you step by step.
First, heat your oven to 425°F. While it warms up, prepare your muffin pan. Use paper liners or spray it with non-stick spray.
In one bowl, mix your dry ingredients. In another, combine your wet ingredients. Then, add the wet to the dry and mix gently. Don’t worry about a few lumps.
Add your grated zucchini and any extras like chocolate chips or nuts. Fill the muffin cups. I use an ice cream scoop for even sizes. For extra sweetness, sprinkle coarse sugar on top.
- Bake at 425°F for 5 minutes
- Lower the temperature to 350°F
- Continue baking for 15-17 minutes
Check if the muffins are done by inserting a toothpick. Let them cool in the pan for 5 minutes, then move them to a wire rack. You now have tasty homemade zucchini muffins!
“Baking is love made visible.”
Tips, Tricks & Storing
Here are some tips to make your zucchini muffins perfect every time. Use room temperature eggs for better mixing. Don’t squeeze the grated zucchini – its moisture keeps the muffins soft. For beautiful tops, start with a high oven temperature.
For storing zucchini muffins, you have choices. Keep them at room temperature for a few days or in the fridge for up to a week. If you want to keep them longer, freezing is best. They’ll stay fresh for up to 3 months!
To freeze, let the muffins cool down completely. Wrap each one or put them in a freezer bag. When you want to eat them, thaw them overnight in the fridge. These tips will help you make delicious muffins every time. Try adding a crumb topping or cream cheese frosting for extra flavor!