Name: Mom’s Zucchini Bread Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon ground cinnamon; 3 large eggs; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 cups sugar; 2 cups grated zucchini (from about 2 medium zucchini)

If you’re looking for a cozy, comforting treat that feels like a warm hug from your childhood, you’re going to love this Mom’s Zucchini Bread Muffins Recipe. These muffins are perfectly moist, packed with just the right amount of cinnamon spice, and an ideal way to sneak in some veggies without anyone noticing (except when they ask for the recipe). I absolutely love how these muffins turn out every single time—whether for a quick breakfast, afternoon snack, or even a simple dessert. Stick with me, and I’ll share everything you need to make these muffins your new favorite!

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Why You’ll Love This Recipe

Moist & Flavorful: Thanks to fresh zucchini and cinnamon, these muffins never turn out dry or bland.
Simple & Classic: Uses pantry staples and a straightforward method that even beginners enjoy.
Kid-Approved: My family goes crazy for these, and you’ll find they become a quick favorite at your house, too.
Versatile & Adaptable: Perfect for breakfast, snack time, or lunchbox treats with easy tweaks.

Mom's Zucchini Bread Muffins Recipe - Recipe Step

Ingredients You’ll Need

I’ve found that combining common pantry ingredients with fresh zucchini makes these muffins deliciously balanced. Picking fresh, medium-sized zucchinis and good-quality vanilla really makes a difference.

Mom's Zucchini Bread Muffins Recipe - Ingredients

All-purpose flour: The base that provides structure—make sure you measure it well for perfect texture.
Kosher salt: Enhances all the flavors without overwhelming.
Baking soda and baking powder: Both work together for that perfect rise and fluffiness.
Ground cinnamon: Adds warmth and that cozy, familiar spice flavor.
Large eggs: Bind everything together and add richness.
Vegetable oil: Keeps muffins tender and moist—don’t substitute with butter for the same texture.
Vanilla extract: Brings out the sweetness and complements cinnamon beautifully.
Sugar: Sweetens while helping retain moisture—feel free to reduce slightly if you prefer less sweet.
Grated zucchini: The star ingredient—adds moisture naturally and a subtle veggie boost that’s barely noticeable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this recipe depending on the season or what’s on hand. It’s super flexible, so don’t hesitate to make it your own!

Adding nuts or chocolate chips: I often toss in some chopped walnuts or semi-sweet chocolate chips for an extra texture and flavor punch—trust me, it’s a game-changer.
Gluten-free version: Swap the all-purpose flour for a gluten-free blend with xanthan gum and see how wonderfully moist these get.
Spice upgrades: Try adding a pinch of nutmeg or ginger alongside the cinnamon for a richer spice profile.
Lower sugar option: I’ve cut back sugar by 25% with success for a less sweet but still delicious result.

How to Make Mom’s Zucchini Bread Muffins Recipe

Step 1: Prep Your Oven and Pans

First, preheat your oven to 325°F and position a rack in the center for even baking. Grease and flour two 12-cup muffin tins or simply use non-stick spray for an easier cleanup. I’ve found this prevents the muffins from sticking and keeps their tops perfectly golden.

Step 2: Mix the Dry Ingredients

Sift together the flour, kosher salt, baking powder, baking soda, and ground cinnamon in a medium bowl. Sifting ensures the leavening agents are evenly distributed so every muffin rises beautifully—and the cinnamon gets nicely blended in.

Step 3: Beat the Wet Ingredients

In a larger bowl, beat the eggs, vegetable oil, vanilla extract, and sugar until the mixture is smooth and well combined. I find that beating this mixture well helps create a tender crumb in the finished muffins.

Step 4: Combine and Fold in Zucchini

Add the sifted dry ingredients to the wet mixture and stir well, but don’t overmix—just enough to combine. Then fold in the grated zucchini evenly. You’ll notice the batter becomes wonderfully thick and a bit moist. This is exactly right.

Step 5: Fill Muffin Tins and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake in the preheated oven for 18 to 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. I like to rotate the pans halfway through baking to ensure even browning, especially if your oven tends to have hot spots.

Step 6: Cool and Enjoy

Once baked, transfer the muffin pans to wire racks and let them cool for 5 minutes before carefully removing the muffins. Let them cool completely to set their texture and avoid crumbling. If you sneak one too soon like I often do, expect a mess of crumbs—but sometimes that’s the best part!

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Pro Tips for Making Mom’s Zucchini Bread Muffins Recipe

Grate Zucchini Medium-Fine: Too coarse and it won’t distribute well; too fine and you risk sogginess.
Don’t Overmix Batter: A few lumps are okay; overmixing causes tough muffins.
Use Fresh Ingredients: Especially vanilla and baking powder—freshness really impacts flavor and rise.
Cool Properly: Removing muffins too hot can cause them to break apart; patience pays off!

How to Serve Mom’s Zucchini Bread Muffins Recipe

Mom's Zucchini Bread Muffins Recipe - Serving

Garnishes

I typically enjoy these muffins as-is, but sometimes I add a spread of cream cheese or a light smear of butter. It complements the subtle sweetness and spice beautifully. For a bit of extra flair, a sprinkle of powdered sugar over the top can make them feel special, especially for guests.

Side Dishes

One of my favorite combos is pairing these muffins with a cup of hot coffee or chai tea. They also go wonderfully with fresh fruit or a dollop of yogurt for a balanced breakfast or snack.

Creative Ways to Present

For special occasions like brunch with friends, I arrange the muffins on a wooden platter with a few sprigs of mint and small bowls of jams and nut butters on the side. It creates a rustic yet elegant feel that always impresses without extra fuss. I even use mini muffin liners and serve bite-sized versions for parties.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini bread muffins in an airtight container at room temperature for up to three days. This keeps them moist and tender. If it’s a bit warm in your kitchen, I recommend refrigerating them in the same container to prevent spoilage.

Freezing

I freeze these muffins individually wrapped in plastic wrap and then placed in a zip-top bag. This method helps me grab a muffin on busy mornings, and they stay great for up to 3 months. When I thaw them overnight in the fridge, they’re almost as fresh as day one!

Reheating

To reheat, I pop a frozen or refrigerated muffin into the microwave for about 20-30 seconds. For an extra treat, I like to warm it in the oven at 325°F for 5-7 minutes to crisp up the edges while keeping it lovely and tender inside.

FAQs

Can I use a different type of flour for Mom’s Zucchini Bread Muffins Recipe?

Yes! While all-purpose flour works best for the classic texture, you can substitute a gluten-free flour blend in equal parts, just ensure it contains xanthan gum or a similar binder to help keep the muffins from crumbling.
Do I need to peel the zucchini before grating?

No need to peel—keeping the skin adds color, nutrients, and moisture. Just make sure to wash the zucchini well before grating.
Can I substitute the vegetable oil with another fat?

Vegetable oil keeps the muffins moist and tender. You can try light olive oil or melted coconut oil for a flavor twist, but I recommend avoiding butter as it changes the texture significantly.
How do I know when the muffins are done baking?

The muffins are ready when they’re golden brown and a toothpick inserted in the center comes out clean. Usually, this takes about 18 to 20 minutes in a 325°F oven.

Final Thoughts

This Mom’s Zucchini Bread Muffins Recipe holds a special place in my kitchen and heart—there’s just something so comforting about biting into a muffin that’s moist, lightly spiced, and full of love. I remember my mom making these on damp autumn mornings, filling the whole house with that wonderful aroma. Now, whenever I bake them, I feel like I’m sharing a piece of that warmth with my family and friends. I hope you’ll give this recipe a try and make it part of your own kitchen traditions—it’s truly a fan-freaking-tastic bake you’ll turn to again and again.