You’ll love these easy healthy Zucchini Bread Muffins! They are simple to make with a few staple ingredients, super moist and ready in just 30 minutes.
Zucchini Recipes
Looking for zucchini recipes to use up all that summer squash bounty? If you’ve ever planted a zucchini plant, then you already know how prolific they tend to be. Zucchini Bread Muffins are a great way to preserve your zucchini harvest and a wonderful solution to an abundance of this summer produce. And don’t miss these Healthy Chocolate Zucchini Muffins either! For savory zucchini recipes, check out two of my very favorites: Thai-Inspired Shrimp Zucchini Noodles and Pesto Zucchini Noodles with Artichokes.
Zucchini Bread Muffins
These Zucchini Bread Muffins are so moist and delicious! Made with maple syrup as the sweetener, they only require a few ingredients. I make them on repeat during the summer for easy breakfast and snack options that are portable for summer picnics, park dates and pool days. I also stock them in the freezer for our winter enjoyment once zucchini season is over. Paired perfectly in the cold weather with homemade hot cocoa for a healthy tasty snack. Simply the best!
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What you’ll need:
- maple syrup
- butter
- eggs
- vanilla extract
- all-purpose flour
- ground cinnamon
- baking soda
- ground ginger
- salt
- grated zucchini
Equipment needed:
- standard muffin pan
- parchment muffin liners (optional)
- mixing bowl
- measuring cups and spoons
- whisk
- rubber spatula
- wire cooling rack
How to make Zucchini Bread Muffins
These zucchini muffins are so moist and delicious and made in under a half hour! To begin, preheat the oven to 350 degrees fahrenheit and line a standard 12 cup muffin tin with parchment paper.
In a large mixing bowl whisk together the maple syrup, melted butter, eggs and vanilla. Then add the flour, cinnamon, baking soda, ginger and salt. Whisk the wet and dry ingredients together until a smooth batter forms.
Add the grated and squeezed zucchini to the muffin batter and stir through with a rubber spatula until evenly distributed. Now you are ready to fill the muffin tins to 3/4 full. Pop the muffin pan into the oven and bake for 20 minutes until a toothpick inserted into the center comes out clean.
Once the muffins have finished baking, remove the pan from the oven and allow them to sit in the muffin pan for 5 minutes before transferring to a wire cooling rack. Enjoy warm or cool completely before storing in an airtight container. Eat and enjoy!
Why you’ll love this recipe
- Quick and easy – this recipe is made in from start to finish in just 30 minutes!
- Simple ingredients – this recipe uses ingredients that you likely already have on hand.
- Versatile – this recipe can be made with standard wheat all-purpose flour, all-purpose einkorn flour, or 1:1 gluten free flour!
- Freezer friendly – these muffins can be made during zucchini season while abundant and frozen for later enjoyment.
More Zucchini Recipes:
- Healthy Chocolate Zucchini Muffins
- Zucchini Noodles with Shrimp and Artichoke
- Thai-Inspired Shrimp with Zucchini Noodles
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Zucchini Bread Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Breakfast & Brunch
- Method: Bake
- Cuisine: American
Description
You’ll love these easy healthy Zucchini Bread Muffins! They are simple to make with a few staple ingredients, super moist and ready in just 30 minutes.
Ingredients
- 1/2 cup pure maple syrup
- 3 Tablespoons salted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (einkorn, other wheat variety, or 1:1 gluten free flour)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt (if using unsalted butter, increase salt to a total of 1/2 teaspoon)
- 1 1/2 cup grated and squeezed zucchini (squeeze as much liquid out of the grated zucchini as possible)
Instructions
- Preheat the oven to 350 degrees fahrenheit and line a standard 12 cup muffin tin with parchment paper.
- In a large mixing bowl whisk together the maple syrup, melted butter, eggs and vanilla.
- Add the flour, cinnamon, baking soda, ginger and salt. Whisk the wet and dry ingredients together until a smooth batter forms.
- Add the grated and squeezed zucchini to the muffin batter and stir through with a rubber spatula.
- Fill muffin tins 3/4 full.
- Bake for 20 minutes until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and allow them to sit in the muffin pan for 5 minutes before transferring to a wire cooling rack or enjoy warm.
- Once the muffins have cooled completely, store in an airtight container at room temperature for up to 3 days, then transfer to the fridge for up to 1 week. Eat and enjoy!
Notes
- Freezing Instructions: For longer storage, wrap muffins individually in plastic wrap, store in a freezer bag and freeze for up to 3 months. When ready to enjoy, thaw overnight on the counter and warm if desired.
- Helpful Tools: (affiliate links) 12-count Muffin Pan | Parchment Muffin Liners | Box Grater | Whisk | Rubber spatula | Cooling Rack
- Zucchini: Wash the zucchini and grate using a box grater (use the large holes like you would cheddar cheese). Wrap the grated zucchini in a kitchen towel or paper towels and squeeze as much liquid out as possible.
Keywords: zucchini, muffins, zucchini bread, recipes, moist, easy, healthy,
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