Can You Use Zucchini Bread Recipe For Muffins

The best zucchini bread muffins ever! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes.

Coconut Zucchini Bread Muffins — The Purposeful You · Eco Conscious Living

No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.

I say that the nuts and raisins or dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins.

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version tastes better.

Gluten Free Zucchini Bread Recipe

Depending on if you include both walnuts and dried fruit and your baking pan, you may have batter for more than 12 muffins (more like 18).

A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are off season from the market, they may be on the dry side. A trick my grandmother used to do when dealing with dry zucchini, was to shred it, sprinkle some water over it, then let it strain in a fine mesh sieve.

To measure out the flour if you don't have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife.

Classic Zucchini Bread Recipe

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.These Zucchini Muffins are quick and easy to make in one bowl. They’re soft and fluffy and one of the best ways to enjoy fresh zucchini!

Award Winning Zucchini Bread With Brown Sugar Streusel

Do you get excited when zucchini season arrives? I sure do! There are so many ways to enjoy fresh zucchini. You can grill it, sauté it or roast it and enjoy delicious baked zucchini. You can spiralize it into zucchini noodles for a lighter alternative to pasta. You can even make stuffed zucchini.

One of my very favorite ways to use fresh zucchini is to bake with it! From zucchini bread, to zucchini cookies, to these zucchini muffins, there are so many delicious possibilities.

When you add zucchini to baked goods like these zucchini bread muffins, you can’t taste the zucchini in the finished product (at least I can’t). You know it’s there because you see the colorful bits of green, but all you taste is a light, tender muffin.

Minute Cheesy Zucchini Muffins

This zucchini muffins recipe makes the best soft, moist zucchini muffins! These healthy muffins are made with wholesome ingredients, including whole wheat flour and applesauce or banana. They are sweetened with honey instead of refined sugar. If you’re craving chocolate chip zucchini muffins, you can stir some chocolate chips into the batter. Or try my zucchini chocolate chip muffins recipe.

Since zucchini has a high water content, it can be tricky to bake with. Here are my tips to help you get the best results.

This easy recipe can be mixed up in just one bowl. Find the full recipe, including ingredient amounts, in the recipe box below. Here is a quick overview, with a few tips.

Zucchini Muffins

These delicious Zucchini Muffins are quick and easy to make in one bowl. These healthy muffins are one of the best ways to enjoy fresh zucchini!

Serving: 1 muffin , Calories: 162 kcal , Carbohydrates: 28 g , Protein: 4 g , Fat: 5 g , Saturated Fat: 3 g , Cholesterol: 37 mg , Sodium: 158 mg , Potassium: 207 mg , Fiber: 3 g , Sugar: 14 g , Vitamin A: 241 IU , Vitamin C: 8 mg , Calcium: 40 mg , Iron: 1 mg

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!You’ll love these easy zucchini muffins because they pack a lot of wholesome flavor and only require about 30 minutes start to finish. Enjoy cinnamon, vanilla, and sweet brown sugar in a moist yet fluffy crumb. (And you can’t even taste the zucchini!)

Vegan Zucchini Muffins

I bake zucchini bread often in the summertime and recently made a couple small tweaks to my usual method. This zucchini bread comes from an award-winning recipe and is now updated with a little more volume (taller 9×5 inch loaf!) and moisture. It’s better than ever!

BONUS: Zucchini muffins are vegetable delivery vehicles that even picky vege-skeptics will love. You can’t taste the vegetable because the zucchini takes on the flavor of the cinnamon-spiced batter. Hop on over to my zucchini cake and chocolate zucchini cake recipes… you can’t even see that sneaky vegetable inside! For even more inspiration, here are 20+ of my favorite zucchini recipes.

As I was experimenting with ways to perfect my zucchini bread recipe, I also wanted to get the muffin version just right. Muffins usually have a thicker batter and heartier texture than quick bread. If a quick bread batter is too thick, your bread may easily dry out during the long bake time. Additionally, quick bread slices can become flimsy and fall apart if you stuff the batter with too much, but the compacted muffin shape welcomes extras.

Zucchini Bread Muffins With Streusel Topping

Zucchini adds flavorless moisture. It’s truly a magical ingredient in your baked goods—just wait until you try this zucchini crumb cake, chocolate zucchini bread, or a batch ofzucchini oatmeal chocolate chip cookies.

All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Expect a thick batter. If desired, sprinkle coarse sugar on top of the muffins before baking. It adds a sweet crunch that also happens to make homemade muffins look like they came from a bakery display case. 🙂

Absolutely! Feel free to top the muffins with the crumb topping used in these apple cinnamon muffins. Or you can swirl the muffins with the same streusel used in these banana chocolate chip streusel muffins.

Zucchini Bread Muffins

Plain or chocolate chip are the favorite varieties around here. You might also love these slightly different (but just as marvelous!!!) cream cheese zucchini muffins with a thick cream cheese swirl hiding inside.

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.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on

Zucchini Bread Muffins Recipe