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Once the zucchini harvest starts rolling in, there’s no end to the kinds of recipes I use to keep up with the supply! And while freezing the zucchini to use in the winter is certainly an option, making these delicious zucchini bread muffins are top on the list for my family.

Zucchini Bread Muffin Recipe

We’re big muffin eaters here. I love the ease of baking muffins; they take only 20 minutes, compared to zucchini bread’s 45-50 minutes. And they can easily be frozen, and popped in the microwave when ready to eat. Some of my family’s favorite muffins are those that involve chocolate, like:

• Double Chocolate Beet Muffins
• Pumpkin Chocolate Chip Muffins

And while these zucchini bread muffins don’t have chocolate, they do have a wonderful mix of spices like cinnamon and cloves to give the whole house a warm and comforting aroma. And did I mention it’s a great way to use up extra zucchini?

Ingredients for zucchini muffins

• 1 3/4 cups soft white wheat flour (or other whole grain flour or all purpose)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• pinch of ground cloves
• 1/2 cup coconut oil (or your preferred oil)
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 cup shredded zucchini
• 1 tsp vanilla extract (try making your own!)
• 1 egg
• 3/4 cup applesauce (unsweetened)

How to Make Whole Grain Zucchini Bread Muffins

1. Begin by preheating the oven to 350 degrees and spraying a muffin tray or lining with paper liners.
2. Next, whisk dry ingredients (flour, baking powder, soda, salt, and spices) in a large mixing bowl.
3. In a smaller bowl, combine oil and sugars, mixing well. Then add in zucchini, vanilla, egg, and applesauce. Combine.
4. Add wet mixture to dry ingredients and mix just until combined. Don’t over-mix muffin batter, or it will affect the texture of your muffins.
5. Scoop batter into muffin tin, filling almost to the top of each one.
6. Bake for 18-20 minutes or until the edges and tops are lightly browned.
7. Let cool in muffin tray for 5 minutes, then remove muffins and let finish cooling on a cooling rack.

How to Store Muffins

If I know these zucchini bread muffins will be eaten in just a few days, I’ll put them in an airtight container. However, if your family is smaller or not as muffin-crazy as mine, these muffins can be placed in a freezer bag and frozen until ready to eat. (Want to freeze zucchini to use later? Check out my How to Freeze Zucchini post!)

To defrost your muffin, simply place it on a microwave safe plate and heat for 30 seconds. You’ll have a perfectly warm and delicious muffin straight from the freezer! This is perfect for busy mornings when folks are trying to get out of the house and still need a healthy breakfast option.

Zucchini Bread Muffin Variations

• Add in a cup of semi-sweet chocolate chips and scale back on the brown sugar.
• Add in a cup of raisins for a fun addition. (Warn your family that they’re raisins, not chocolate, so no one is disappointed. Ha!)
• For plant-based zucchini bread muffins, replace the egg with a flax egg, and swap out the oil for more applesauce.
• For a gluten-free option, try subbing in your favorite gluten-free flour that subs 1:1 for regular flour.

I’d love to know if you give these muffins a try, or if you successfully substitute any of the ingredients. Be sure to comment below and let me know. Have a great week!