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

These Zucchini Bread Muffins are so moist, tasty, and flavorful, and are a great way to use up all that fresh, farmers market zucchini that’s in season right now.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 219kcal
Author Tiffany

Ingredients

  • 1 ½ cups flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • ½ 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

Flavor tip: add chocolate chips!

Nutrition

Calories: 219kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg