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close up of zucchini muffins after baking some whole and one broken in half with text overlay
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4.34 from 3 votes

Zucchini Bread Muffins

These Zucchini Bread Muffins are soft and fluffy, and great for breakfast, dessert, or an after school snack. And a tasty way to use up the bountiful zucchini from your garden.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Baked Goods, Breakfast, Brunch, Dessert
Cuisine: American
Keyword: easy zucchini muffin recipe, muffin recipe with fresh zucchini
Servings: 12 - 18 muffins
Calories: 156kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ teaspoon cinnamon
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • 2 cups fresh zucchini shredded
  • ½ cup raisins optional

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare the muffin pan by greasing each cup with non-stick spray or butter, or use liners. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  • If using raisins, place them in a small bowl and toss with about ½ teaspoon of flour mixture. This helps to keep them from sinking to the bottom of the muffins.
  • In a small bowl, whisk together eggs and oil. Add egg mixture to the dry ingredients and blend just until combined.
  • Stir in zucchini and raisins (if using).
  • Bake at 350 degrees F for 12-15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Remove from oven and cool on a wire rack.

Notes

  • Substitute an equal amount of applesauce for the oil for a healthier version.
  • Muffins can be frozen after baking. Allow to cool completely. Wrap individually in plastic wrap, place in a freezer-safe bag or container, remove air, and store for up to 2 months. To thaw, place on the counter for several hours.
  • Can be topped with your favorite frosting for a dessert option.
  • Nutritional information based on 18 muffins.

Nutrition

Serving: 1muffin | Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 106mg | Potassium: 100mg | Fiber: 1g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg