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Zucchini Bread Muffins

Zucchini bread muffins bake up golden with tender crumb and fresh green zucchini specks in every bite. This quick batter method creates grab-and-go muffins that are ideal for lunchbox snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Bread Muffins
  • 1.5 cup shredded zucchini Excess liquid squeezed out so the muffins don’t turn gummy.
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and line a muffin tin with liners.
  2. Squeeze the shredded zucchini well to remove excess liquid.
Mix the batter
  1. Whisk together the eggs, vegetable oil, and granulated sugar until smooth.
  2. Stir in the shredded zucchini until evenly distributed.
  3. Fold in the all-purpose flour, baking soda, and cinnamon until just combined.
Bake and cool
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Squeezing the zucchini well is the key step for a tender, non-gummy crumb. Store muffins in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months for easy lunchbox prep; reheat as desired. For a dietary swap, use melted unsalted butter in place of vegetable oil for a different flavor profile (texture will remain muffin-like).