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Zucchini Bread Muffins

By NapTime Village Test Kitchen
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Moist, spiced zucchini bread in muffin form—perfect for using up garden abundance.

Basket of zucchini muffins

Prep

15 mins

Cook

20 mins

Total

35 mins

Calories

333 kcal

Protein

17.1 g

Carbohydrates

37.6 g

Serves

12 muffins

Fat

12.7 g

Longevity

51/100

Zucchini bread muffins are a cozy bake that makes good use of extra zucchini. They stay moist, lightly spiced, and easy to portion for busy mornings. The batter comes together with pantry staples and simple mixing steps. Shredded zucchini adds tenderness while keeping the crumb soft. These muffins work for breakfast, snack time, or a light dessert. They freeze well, so one batch can cover several days. A warm muffin with tea or coffee feels especially comforting on cooler mornings. The sweetness is balanced enough to pair with yogurt or fruit on the side. This recipe is approachable for beginner bakers and easy to repeat. This is a country-kitchen bake that feels homemade, practical, and dependable.

Ingredients

Servings
UnitsStandard
Keep awakeAuto-sleepNot supported
  • Proteins
  • Fiber / plants
  • Fats
  • Flavor / spices

Ingredient notes

  • Squeeze zucchini in a towel to remove excess moisture.

  • Let the batter rest 5 minutes so the flour hydrates evenly.

Step-by-step

12 muffins
  1. 1

    Step 1

    Prep tins

    • Ingredients:
      • Muffin tin
      • Liners
    • Action: Heat oven to 350 F (175 C) and line a muffin tin.
  2. 2

    Step 2

    Mix wet ingredients

    • Ingredients:
      • 2 eggs
      • 1/2 cups oil
      • 3/4 cups sugar
      • 1 teaspoon vanilla
      • 1 1/2 cups grated zucchini
    • Action: Whisk eggs, oil, sugar, and vanilla. Fold in grated zucchini.
  3. 3

    Step 3

    Add dry ingredients

    • Ingredients:
      • 1 1/2 cups flour
      • 1 teaspoon baking soda
      • 1/2 teaspoons baking powder
      • 1 teaspoon cinnamon
      • 1/2 teaspoons salt
    • Action: Stir dry ingredients into wet until just combined.
  4. 4

    Step 4

    Fill tins

    • Ingredients:
      • Muffin batter
    • Action: Divide batter among muffin cups, filling about three-quarters full.
  5. 5

    Step 5

    Bake

    • Ingredients:
      • Muffin tin
    • Action: Bake 18 to 20 minutes until a toothpick comes out clean.
  6. 6

    Step 6

    Cool

    • Ingredients:
      • Muffins
    • Action: Cool in pan 5 minutes, then transfer to a rack.

Step insights

  • Mixing just until combined keeps muffins tender instead of tough.

Equipment

  • Muffin tin

  • Liners

  • Mixing bowls

  • Whisk

  • Spatula

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Zucchini Bread Muffins | NapTime Village | NapTime Village