Zucchini Muffins

Zucchini muffins are a simple and delicious way to use up fresh zucchini! These muffins take minutes to prepare and make a fantastic breakfast treat or midday snack! They are completely irresistible!

If you were to put a plate of muffins in front of me, I would eat one or two, but for whatever reason, when it comes to baking, I forget all about the humble muffin.

I think part of my problem is I think of muffins as unfrosted cupcakes, and well, what is the joy in eating an unfrosted cupcake? If I am going to bake a breakfast treat, then I will make the frosted Double Chocolate Zucchini Bread, or these Vanilla Glazed Scones. I think you can see the theme here…frosting.

It is unfair of me to compare muffins to cupcakes, they are totally able to stand on their own great taste. These zucchini muffins are tenders, soft, and sweet enough to feel like I am getting away with eating dessert for breakfast!

This zucchini muffin recipe is easy and uses ingredients you already have on hand!

What Do I Need To Make These Zucchini Muffins?

All-Purpose Flour

Granulated Sugar

Brown Sugar

Baking Powder

Baking Soda

Salt

Eggs

Vegetable Oil

Grated Zucchini

Chocolate Chips

Cupcake Wrappers

Muffin Pan

How To Make Zucchini Muffins

STEP ONE – Preheat the oven 400 degrees. Line 12 muffin tin cups with paper liners and set aside.

STEP TWO – In a large bowl, stir together the flour, both sugars, baking powder, baking soda, and salt.

STEP THREE – In a separate bowl, whisk together the eggs, oil, water, and shredded zucchini.

STEP FOUR – Fold wet ingredients into the dry ingredients. Fold in chocolate chips.

STEP FIVE – Use a large cookie scoop to divide the batter between the muffin cups.

STEP SIX – Bake the muffins for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool on a cooling rack.

Muffin Recipe Tips

To make short work of grating your zucchini, use a food processor.

To keep your muffins moist, do not over mix the batter.

Feel free to add nuts to the batter and omit the chocolate chips.

For a little more crunch, sprinkle coarse sugar or raw sugar on the muffins before baking.

Store these zucchini muffins in an airtight container. These muffins will last on the counter for up to 4 days. However, if covered completely, these muffins freeze beautifully.

More Zucchini Recipes

Lemon Frosted Zucchini Cake

Zucchini Fritters

Zucchini Cookies

Zucchini Pancakes

Muffin Recipes

Strawberry Muffins

Hazelnut Banana Muffins

Lemon Raspberry Muffins

Continue to Content

Yield: 12

Zucchini Muffins

Print

Zucchini muffins are a simple and delicious way to use up fresh zucchini!  These muffins take minutes to prepare and make a fantastic breakfast treat or midday snack!  They are completely irresistible!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 sugar
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 1/2 cups shredded zucchini
• 1 cup chocolate chips

Instructions

1. Preheat the oven 400 degrees.  Line 12 muffin tin cups with paper liners and set aside.
2. In a large bowl, stir together the flour, both sugars, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, oil, water, and shredded zucchini.
4. Fold wet ingredients into the dry ingredients.  Fold in chocolate chips.
5. Use a large cookie scoop to divide the batter between the muffin cups.
6. Bake the muffins for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Allow the muffins to cool on a cooling rack.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 239Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 236mgCarbohydrates 32gFiber 2gSugar 12gProtein 4g

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