perfect zucchini muffins
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without a doubt the very best zucchini muffins i have ever made! loaded with zucchini, these muffins have it all. hints of vanilla and cinnamon. a perfectly crunchy top, and the 3 cups of zucchini keep them moist for days. if you are looking for a way to use up your zucchini surplus, i’ve got you covered.
as a lover of quick breads and muffins, when i see a recipe for “best” i am all over it. especially, when it comes to zucchini. our garden produces massive quantities year after year, but i am not complaining one bit. after being on the road for the last 10 days, i am craving all the vegetables. i bookmarked this recipe for ultimate zucchini bread from smitten kitchen while i was sitting at LAX.
i did make a few slight tweaks, not that her recipe wasn’t brilliant. imo, muffins are easier. in our house they get eaten faster. probably because they don’t need to be sliced. grab and go is big around here.
also, i had one giant zucchini waiting to be used. when grated it produced 3 cups. sure, my chickens would have loved to help take the extra zucchini off my hands, but into the batter it went. (and following deb’s advice i did not press the moisture out of the zucchini.)
why bake muffins with oil vs butter?
when baking cakes, quick breads, and muffins, many recipes use oil instead of butter. oil batters bake up higher, they have a more even crumb, and stay moist longer. except, i prefer the flavor of butter, and so do most.
the abundance of zucchini, along with the vanilla and spices, does hide the flavor difference, but i chose to use a mixture of oil and butter for these muffins. the best of both worlds. i was quite happy with my results.
these zucchini muffins baked up high, with a very moist crumb, and are insanely delicious.
practically perfect zucchini muffins

perfect zucchini muffins
Ingredients:
- 3 cups of grated zucchini
- 2 large eggs
- 1/2 cup canola oil
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/4 cups flour
- raw sugar for topping (do not skimp)
Directions:
- preheat oven to 350°
- line a standard muffin pan with liners (or grease well)
- in a large bowl combine the zucchini, eggs, oil, butter, sugars, vanilla, salt, and spices
- stir well and add the baking powder, baking soda, and flour
- mix until everything is well combined
- pour batter into prepared muffin pan (cups will be full)
- sprinkle with raw sugar
- bake 20-22 minutes
- cool muffins in pan
when it comes to quick breads and muffins, i rarely use the same recipe twice. as you can see by my collection of banana and zucchini bread recipes
but trust me when i say, this is the only zucchini muffin recipe i’ll be using from now on.
enjoy!
The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they re the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.
My kitchen smells DIVINE! I had shredded zucchini for a casserole last night and decided to use the remaining zucchini for muffins. I ran across this recipe and decided to give it a go. PERFECTION! I actually got 18 muffins from this recipe, but I added 1 cup of mini chocolate chips to the batter, so that may have helped to stretch it. Thank you for sharing your talents.
thank you so much!