Zucchini Bread Muffins easy recipe | lecremedelacrumb.com
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Zucchini Bread Muffins

Course Breakfast
Keyword muffins, zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Tiffany

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 cup finely grated unpeeled zucchini

Instructions

  • Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.
  • In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  • Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined (mixture will be very thick and somewhat dry).
  • Fold zucchini into batter until incorporated.
  • Fill muffin tins 3/4 full.
  • Bake for 20-22 minutes until an inserted toothpick comes out clean.
  • Store at room temperature in airtight container up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.

Notes

Recipe adapted from Taste of Home.