Zucchini Bread Muffins

This zucchini bread muffin recipe is super simple to throw together and a wonderful way to use up all that wonderful zucchini produce in the summer! No electric mixer needed, and they are ready in about 30 minutes!"

- Boston Girl Bakes

key ingredient



– 2 cups (240 g) all purpose flour – ½ teaspoon salt – 1 tablespoon baking powder – 1 ½ teaspoons cinnamon – ½ teaspoon nutmeg – 2 large eggs room temperature room temperature – ½ cup (120 mL) vegetable oil – 1 cups (200 g) granulated white sugar – 2 teaspoons vanilla extract – 6 tablespoons (90 ml) milk – 2 cup (150 g) shredded zucchini, about 2 small about 2 small

Zucchini Bread Muffin Recipe


14-16 Muffins



total time

35 Minutes

prep time

15 Minutes

1. Preheat and prepare pan. Preheat oven to 400°F (205°C). Line a muffin tin with paper liners, or grease well with non-stick cooking spray or butter If not using liners, be sure to grease the top of the muffin tin as well.


2. Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, baking powder, cinnamon and nutmeg .


3. Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, milk , and vanilla extract.


4. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.


5. Bake. Divide batter into prepared muffin cups , filling each about 2/3 full and bake for 20 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan for about 10 minutes, then remove from the loaf pan and continue cooling on a wire cooling rack.


Visit Boston Girl Bakes for More Important Notes and Tips for Baking the Perfect Zucchini Bread Muffins!

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