The Best Zucchini Muffins makes with fresh zucchini which makes the muffins extra moist! You won’t even know there is zucchini in these muffins because they taste that good.
If you read my Homemade Zucchini Bread recipe from years ago, I recipe tested so much zucchini bread to perfect the recipe.
I wanted a bunch of picky 12-year-olds to try out Zucchini Bread for the first time and they were highly suspicious. They were very open about their disdain for any green vegetable so they definitely didn’t want to try a baked good with zucchini in it! But after some positive peer pressure from one of the girls, they all tried it.
Thankfully, they ALL loved it and came back for seconds! The zucchini bread was devoured in no time at all.
I wanted to make the Zucchini Bread into Zucchini Muffins because of the portability factor. When my kids were toddlers, I made zucchini muffins all of the time for them. I would keep them in the freezer so when we were heading out to the zoo, a children’s museum, or running errands, I would take the homemade zucchini muffins out of the freezer, place them in Ziploc bags, and they were perfect for them to eat. I loved making them more nutritious muffins than what you can find at the grocery store!
While we are on the subject, one of my favorite healthy breakfasts to feed my four kids is my homemade HEALTHY PANCAKES recipe, which are naturally gluten and dairy free. I can’t tell you how many parents have told me that they feed these to their two and three year old kids every single day. I love to hear that kids are loving them!
What makes these the best Zucchini Muffins out there? I have used both butter and oil in my zucchini muffins and found the oil creates the moistest muffins. I also use a mix of brown sugar and sugar which helps to create a chewy texture and the sugar helps to create a sugary top.
This homemade zucchini muffins recipe calls for a mix of cinnamon and nutmeg. Some people like a lot of spice in their zucchini bread. I prefer it to be lightly spiced so if you are a cinnamon lover, please feel free to add more! Pure vanilla extract really makes a difference in the flavor of this zucchini bread.
I use a box grater to grate the zucchini and leave the peel on. I just wash the zucchini and give it a good scrub to make sure to remove any dirt and pesticides. Cut off the ends and grate the rest of the zucchini. I would suggest trying to remove some of the moisture from the zucchini by soaking it up with a paper towel or using a cheesecloth to squeeze out some of the moisture.
I bake my zucchini muffins in this aluminum muffin tinand it helps to cook them evenly. This is a one-bowl zucchini muffin recipe so you can throw everything in one bowl and just give it a stir. You don’t get easier than that!
TIPS AND TRICKS FOR MAKING THE BEST ZUCCHINI MUFFINS:
- Start by grating the zucchini. Give it a good wash and scrub to remove dirt and pesticides. Grate the zucchini and make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement. Try to remove some of the moisture from the zucchini (but not all of it) by squeezing it in a paper towel or cheesecloth.
- Use your favorite type of oil. I usually reach for canola oil since it has a very neutral flavor profile and doesn’t compete with other flavors. You may also use vegetable oil or possibly extra-virgin olive oil. EVOO may offer a stronger flavor to the muffins, especially if it isn’t super fresh.
- Bake for 18-22 minutes depending on the size of the muffins. If the muffins are browning too quickly, I will usually tent the foil to allow the muffins to keep cooking on the inside without them becoming too brown. The tented foil allows them to rise in the center. For a sugared top, during the last 10 minutes of cooking, carefully sprinkle sugar all over the muffins. You can also do this ahead of time, before placing the muffins in the oven.
- Let cool to room temperature before removing from the pan. To expedite the cooling, I will put the muffins into the freezer for about 10 minutes to allow them to firm up. Serve the zucchini bread muffins with sweet cream butter.
POPULAR ZUCCHINI RECIPES:
FROSTED CHOCOLATE ZUCCHINI CAKE
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Pin ItPreheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Squeeze out any extra liquid with a paper towel or cheesecloth. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement.
In a large bowl, add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Spray a 12-cup non-stick muffin pan with non-stick cooking spray or use cupcake liners. Pour batter into each well filling 3/4 full. Sprinkle each muffin with sparking sugar or granulated sugar.
Bake for about 18-22 minutes or until the center of the muffin (when tested with a toothpick) comes out clean. Let cool before removing from the pan to allow time to set-up. Serve with sweet cream butter.
I suggest squeezing out some of the excess liquid from the zucchini by using a cheesecloth or paper towel.
Calories: 302kcal, Carbohydrates: 39g, Protein: 3g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 280mg, Potassium: 125mg, Fiber: 1g, Sugar: 22g, Vitamin A: 87IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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