![['Close-up side view of a fluffy Zucchini Bread Muffin with visible flecks of green.', 'A beautifully baked Zucchini Bread Muffin showcasing a golden-brown top, slightly glossy.', 'Side profile of a warm Zucchini Bread Muffin, highlighting its moist texture and spices.', 'Detailed shot of Zucchini Bread Muffin with a perfect dome and a sprinkle of coarse sugar on top.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/zucchini-bread-muffins_1_U1.webp)
Zucchini Bread Muffins
Delicious and moist zucchini muffins perfect for breakfast or snacks, combining warm spices and optional chocolate chips.
Ingredients
Dry ingredients
- 1 3/4 cups 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 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet ingredients
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/3 cup packed light or dark brown sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk (dairy or non dairy)
- 1 3/4 cups shredded zucchini (no need to blot)
Optional add-ins
- 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)
- coarse sugar for sprinkling on top
Instructions
- Preheat oven to 425°F (218°C). Line a muffin pan.
- Mix dry ingredients in a bowl. Whisk wet ingredients, then combine with zucchini. Mix until just combined.
- Fill muffin liners to the top, sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15–17 minutes until a toothpick comes out clean.
- Cool muffins for 5 minutes in pan, then transfer to a wire rack. Enjoy warm or cooled.
Notes
Store muffins covered at room temperature for a few days or refrigerate up to 1 week.