Easy Zucchini Bread Muffins
Moist, cinnamon-spiced zucchini bread muffins made in one bowl—perfect for breakfast, snacks, or the freezer. No mixer required and ready in about 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 large eggs
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cup grated zucchini packed, squeezed dry
- 0.5 cup chopped walnuts optional
- 0.5 cup semisweet chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
- Grate zucchini on the large holes of a box grater, then place in a clean towel and squeeze out as much liquid as possible until you have about 1.5 cup packed.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
- Stir the grated zucchini into the wet mixture.
- Add dry ingredients to wet and fold just until no dry streaks remain. If using, fold in walnuts or chocolate chips.
- Divide batter evenly among muffin cups, filling each about 0.75 full.
- Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
Notes
For the best texture, do not skip squeezing excess moisture from the zucchini. Store muffins in an airtight container at room temperature for up to 3 days or freeze up to 2 months. Add-ins like walnuts or chocolate chips are optional—use one or both, up to 0.5 cup total.