Description
Moist and flavorful zucchini bread muffins packed with warm cinnamon and subtle zucchini, perfect for breakfast or snacks. These muffins balance sweetness and texture while remaining tender and fresh for days.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
½ cup vegetable oil
1 teaspoon alcohol-free vanilla extract
2 cups unpeeled zucchini, finely grated
Instructions
Preheat oven to 350°F. Grease or line 12 standard muffin cups with paper liners
In large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt until homogeneous
In separate bowl, whisk room temperature eggs into oil until fully incorporated
Stir vanilla into egg-oil mixture, then add to dry ingredients
Blend wet and dry ingredients until just combined—mixture will be slightly crumbly
Fold in finely grated zucchini using spatula in 2-3 increments, working until evenly distributed
Divide batter evenly among prepared muffin cups, filling nearly to the top
Bake until golden and firm in the center, 22 minutes
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Notes
Substitute all-purpose flour with a gluten-free blend for a gluten-free option
Replace granulated sugar with brown sugar for a deeper, molasses-like flavor
Use coconut oil for a nutty twist
Peel zucchini if it tastes bitter
Muffins can be stored in an airtight container for up to 3 days
Freeze unbaked or cooled muffins for future use
- Prep Time: 15
- Cook Time: 22
- Category: Bread recipes
- Method: Baking
- Cuisine: American