Easy Zucchini Bread Muffins

12 Servings
33 min

Nothing tastes like the summer garden quite like zucchini (Find out how to grow zucchini here!). And if you've grown more than you can possibly use for dinner in a week, try using fresh shredded zucchini for these delicious zucchini bread muffins! Fresh zucchini and whole grain flour combine to make these delicious and easy zucchini bread muffins. Have all of the sweet and satisfying taste of zucchini bread with a shorter bake time and an easy-to-freeze smaller size!


Want more of a sweet punch to your zucchini bread muffins? Add in a handful of semi-sweet chocolate chips or chopped walnuts for a hearty crunch. These sweet and satisfying muffins are sure to be a hit with the entire family. And get the kids in on the fun by letting them help mix and measure all of the ingredients. Zucchini bread has never been this easy!

Lightly browned zucchini bread muffins!

If you can't eat the entire batch in a day or two, place them in the freezer in a sealed container.

These muffins make a perfect brunch treat or as sweet addition to any breakfast!

Recipe details

  • 12  Servings
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients


  • 1 3/4 cups soft white wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • pinch of ground cloves
  • 1/2 cup coconut oil (or oil of choice)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup shredded zucchini
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 cup unsweetened applesauce

Instructions


Begin by preheating the oven to 350 degrees and spraying a muffin tray or lining with paper liners.
Next, whisk dry ingredients (flour, baking powder, soda, salt, and spices) in a large mixing bowl.
In a smaller bowl, combine oil and sugars, mixing well. Then add in zucchini, vanilla, egg, and applesauce. Combine.
Add wet mixture to dry ingredients and mix just until combined. Don't over-mix muffin batter, or it will affect the texture of your muffins.
Scoop batter into muffin tin, filling almost to the top of each one.
Bake for 18-20 minutes or until the edges and tops are lightly browned.
Let cool in muffin tray for 5 minutes, then remove muffins and let finish cooling on a cooling rack.

Tips

  • If you don't like your zucchini bread overly sweet, cut back on the sugar by 1/4 or 1/2 cup. Or if you only have sweetened applesauce, pull back on the sugar by 1/2 cup.
  • These freeze really well. Simply place cooled muffins in a freezer bag or container and seal. Take out a frozen muffin or two when ready to eat, and warm in microwave for 30 seconds.

Courtney |The Kitchen Garten
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