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Mom’s Zucchini Bread Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 98 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Mom’s Zucchini Bread Muffins are moist, tender, and filled with fresh grated zucchini and warm cinnamon. Perfect for breakfast or a snack, these muffins combine simple pantry ingredients with fresh produce to create a comforting treat that’s easy to whip up and bake. The muffins have a lovely golden crust and a soft, flavorful crumb that zucchini lovers will enjoy year-round.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 2 cups grated zucchini (from about 2 medium zucchini)

Instructions

  1. Prepare Muffin Tins and Oven: Preheat your oven to 325°F (163°C) and place a rack in the center position. Grease and flour two 12-cup muffin tins thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, kosher salt, baking powder, baking soda, and ground cinnamon. This ensures your muffins have a light and even texture.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, vegetable oil, vanilla extract, and sugar until well combined and smooth. This mixture will provide moisture and sweetness to your muffins.
  4. Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet ingredients bowl, mixing until just combined to avoid overworking the batter, which can make muffins tough.
  5. Add Zucchini: Gently fold in the 2 cups of freshly grated zucchini, distributing it evenly throughout the batter to infuse moisture and a subtle fresh flavor.
  6. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about ¾ full to allow room for rising during baking.
  7. Bake the Muffins: Place the muffin tins in the preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when they turn golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the pans from the oven and let them cool on wire racks for 5 minutes. Then carefully remove the muffins from the tins and cool completely before serving to allow the texture to set.

Notes

  • Be sure to grate the zucchini finely and squeeze out excess moisture if it seems too wet to avoid soggy muffins.
  • You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • For a lower sugar option, reduce the sugar to 1 and 1/2 cups without significantly affecting texture.
  • These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
  • Try adding ½ cup chopped nuts or chocolate chips for extra texture and flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://piesbypaula.com/moms-zucchini-bread-muffins-recipe/