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 in your garden.
As a child, my mom made a killer zucchini bread. I remember wondering why on earth you would put vegetables in bread? It was an absolutely crazy notion to me!
Until I tried a slice and found out zucchini bread was actually heavenly. And it’s healthy because it has veggies (are you with me?!). 🙂
I prefer to make the muffin version these days (it keeps me from eating half a loaf of zucchini bread in one sitting). The size makes them easy to pack into lunch boxes.
And muffins make an easy breakfast, snack or after school treat. Turn them into a dessert by adding your favorite frosting (we like these with cream cheese frosting).
If you’ve never tried zucchini bread or muffins, they don’t have a distinct zucchini flavor. Which means your picky eaters will probably enjoy them.
But they do make a tasty treat and handy if you have a garden. Especially when you are up to your eyeballs in squash and don’t want to cook it as a savory side dish. Fellow gardeners, you know exactly what I’m talking about!
What Do I Need To Make Zucchini Bread Muffins?
Flour – for this recipe we will be using all-purpose
Oil – we recommend using vegetable oil, but for a healthier option, you can use applesauce instead, see notes further down.
Zucchini – well this is a given, LOL. You can use freshly picked or store-bought.
Eggs – be sure these are room temperature before adding them in.
Sugar – a healthier alternative for granulated sugar is coconut sugar. You can use the same ratio, coconut sugar has more vitamins and minerals in it, but the taste is similar.
Raisins – These are optional, but I like adding them in.
Other Ingredients: cinnamon, salt, baking soda, and baking powder
How to Substitute Applesauce for Oil?
When you see oil in a baking recipe, you can usually substitute with applesauce. This cuts down on the fat content but still leaves your baked goods nice and moist due to the liquid in the applesauce.
If you choose to use applesauce, grab the unsweetened kind. You will substitute equal amounts when swapping oil for applesauce.
Freezing Zucchini Muffins
This is actually a REALLY great recipe for freezing. Having said that, I recommend making a double batch so you can enjoy some muffins immediately (they are divine when they are warm!) and freeze some for later.
Let the muffins cool completely on a wire rack before freezing. Then wrap individually in plastic wrap and store in single layers in a freezer bag.
Do I Need To Drain My Zucchini?
The water content of the zucchini is what helps keeps the muffins moist. If your zucchini is freshly picked from the garden, they’ll usually have quite a bit of moisture. I would recommend draining off a bit of the liquid after shredding.
But if you are buying them at the local grocery store, most of the time they are already dry enough where you don’t need to drain them.
Best Way To Shred Zucchini
Start by cutting both ends off after washing. Then cut the zucchini in half (and half again if they are large). To shred, use a cheese grater or your food processor attachment.
Other Zucchini Bread Muffin Variations
Want to jazz up your muffins a little bit? Think about adding in some of these extras:
- Chocolate Chips
- Dried fruits
More Easy Recipes You Will Love:
- Strawberry Shortcake Biscuits
- S’mores Rice Krispie Treats
- Hawaiian Banana Bread Recipe (with Macadamia Nuts)
- Vanilla Spiced Pumpkin Bread
**Pin The Zucchini Bread Muffin Recipe For Later**
Zucchini Bread 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.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.