Zucchini Muffins recipe

Can you stand one more breakfast-ish post?  These zuccini muffins are worth it, I promise.  I’ll pull myself out of the breakfast bread lane with the next post, for sure.Zucchini Muffins Recipe
Don’t be put off by the zucchini in the muffins, they don’t taste at all vegetable-y.  Quelle Horreur!  My kids, the proudest picky picksters in town, love these muffins.  I keep them around for after-school snacks, lunch box treats, and most importantly…my breakfast. :)It took me many years to find a recipe for zucchini bread/muffins that I really like.  Lots of the recipes that I ran across called for crushed pineapple.  That’s tasty and all, but in terms of texture…much too funky for my kids.  These little muffins come together so quickly and easily.Zucchini Muffins Recipe easy

Make some today!

Zucchini Muffins recipe

by Brandy

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (18-22 muffins)

  • 2 cups coarsely shredded zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 cup canola oil
  • 1/4 cup plus 2 Tbsp milk
  • 2 tsp vanilla extract
  • 3 large eggs, lightly beaten


Preheat the oven to 350F. Grease standard size muffin tins.

Press shredded zucchini between 2 layers of paper towels to soak up excess moisture.

Combine the dry ingredients in a large mixing bowl: flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg.

In a medium mixing bowl, whisk together the sugars, oil, milk, vanilla and eggs. Add to the flour mixture and stir just until dry ingredients are moistened. Fold in shredded zucchini.

Fill muffin cups with batter and bake for about 20 minutes or until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean.

Slightly adapted from Southern Living

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