Zucchini Muffins

Zucchini Muffins

The BEST soft and tender Zucchini Muffins are better than a bakery and have lots of options for healthier ingredient swaps.

Have garden zucchini to use up? Try my Lemon Zucchini Bread or these grilled Hawaiian chicken teriyaki bowls.

If you’re like me, you go out of your way to buy zucchini just to make these muffins. They are absolutely delicious, easy to make and healthier than most muffins of their kind as they’re made with less sugar and oil.

Zucchini Muffins

How to make Zucchini Muffins:

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
  • In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it’s not packed too tightly).
  • In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
  • Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of some of the excess moisture. Stir into wet ingredients. Stir in dry ingredients (don’t over-mix the batter).

Zucchini Muffins

  • Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until a toothpick inserted into the center comes out clean.

Zucchini Muffins

Pro Tips:

  • Squeeze out the zucchini. Zucchinis vary in size and moisture level. All of the extra moisture in your zucchini could make your muffins “gummy” tasting if you don’t get rid of some of it. Measure the grated zucchini before you squeeze it. Then scoop it up in your hands or in a paper towel and squeeze it over the sink to remove some of the excess moisture.
  • Don’t over-mix the batter.

Zucchini Muffins

Freezing Instructions:

Allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.

Consider trying these popular brunch recipes:

  • Cinnamon Roll Cake with Cream Cheese Frosting
  • Apple Coffee Cake
  • Peach Scones
  • Poppy Seed Cake
  • Broccoli Cheese Quiche
  • Sour Cream Coffee Cake
  • Lemon Zucchini Bread

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Zucchini Muffins

Print

Chocolate Chip Zucchini Muffins

The BEST soft and tender Zucchini Muffins are better than a bakery, and have lots of options for healthier ingredient swaps.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Calories 183kcal
Author Lauren Allen

Ingredients

  • 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup oil*
  • 1/3 cup mashed banana* (about 1 banana)
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup zucchini , shredded (about 1 small zucchini)
  • 1/2 cup semi-sweet chocolate chips , raisins, nuts, or coconut

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
  • In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it’s not packed too tightly).
  • In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
  • Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
  • Stir in dry ingredients and chocolate chips, just until combined (don’t over-mix the batter).
  • Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
  • Remove the muffins to a cooling rack to cool completely.

Notes

Flour: Whatever kind of flour you use, measure it by spooning it into the measure cup, then level it off (don’t pack the flour into the measuring cup). 

Banana: You could substitute Greek yogurt or unsweetened applesauce.

Oil: Vegetable oil, canola oil, melted coconut oil, or melted butter will all work. 

Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.

Mini Muffins: Bake for 10-14 minutes.

Egg Allergy: Mix 1 tablespoons of flaxseed meal with 3 Tablespoons water. Use in place of 1 egg.

Gluten-Free Zucchini Muffins: Substitute gluten-free flour.

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 159mg | Fiber: 2g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2.7mg | Calcium: 21mg | Iron: 1.1mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2017. Updated May 2020 with process photos and helpful tips.

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