Zucchini Bread Muffins

Name: Zucchini Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) vegetable oil (or melted coconut oil); 1/2 cup (100g) granulated sugar; 1/3 cup (67g) packed light or dark brown sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 Tablespoons (30ml) milk (dairy or non dairy); 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*; optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc); optional: coarse sugar, for sprinkling on top

Instructions

Prep:10minCook:20min

Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.

Updated at: Sat, 27 Dec 2025 15:58:00 GMT