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.
Servings: 12 - 18 muffins
- 1½ 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
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.
- 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.
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