Skip to Content

Easy Zucchini Bread Muffins

Sharing is caring!

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 muffins on a white plate

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:

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?

affiliate link policy

Ingredients for zucchini muffins

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.
Fresh Zucchini Bread Muffins

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!

Yield: 12 muffins

Whole Grain Zucchini Bread Muffins

Whole Grain Zucchini Bread Muffins

Use fresh zucchini for these easy and quick zucchini bread muffins. A new take on zucchini bread that can easily be frozen and taken out one at a time. Use all purpose flour or whole wheat for a healthier option!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 3/4 cups soft white wheat flour (or other whole grain flour)
  • 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)

Instructions

    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.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no added cost to you. Thank you!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 170mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 3g
Kitchen Garden Revival Review
← Read Last Post
Homemade Hummingbird Food
Read Next Post →

I'd love to hear from you

I'd love to hear from you

Skip to Recipe
%d bloggers like this: