Get ready to indulge in a deliciously moist and flavorful treat that’s perfect for breakfast, snack time, or as a sweet pick-me-up anytime of day – Zucchini Bread Muffins! These scrumptious little bundles are packed with the nutrients and flavor of zucchini, paired with an array of tasty mix-ins and toppings. From classic cinnamon-spiced treats to decadent double chocolate muffins, we’ve got 18 mouth-watering recipes for you to try.
In this article, we’ll be exploring the wonderful world of zucchini bread muffin recipes, each one showcasing a unique twist or combination that’s sure to satisfy your cravings. Whether you’re a fan of sweet and indulgent treats or prefer lighter, healthier options, there’s something on this list for everyone. So go ahead, get baking, and discover the irresistible charm of Zucchini Bread Muffins!
Classic Zucchini Bread Muffins with Cinnamon
Classic Zucchini Bread Muffins with Cinnamon: A moist and flavorful treat perfect for breakfast or a snack. This recipe combines the natural sweetness of zucchinis with the warmth of cinnamon, resulting in a delightful muffin that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 teaspoon ground cinnamon
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and zucchini. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in cinnamon and nuts (if using).
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Chocolate Chip Zucchini Bread Muffins
A sweet twist on the classic zucchini bread, these moist and delicious muffins are packed with dark chocolate chips and a hint of green from the zucchini. Perfect for breakfast or a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, zucchini, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Lemon Glazed Zucchini Bread Muffins
Brighten up your morning with these moist and flavorful muffins infused with the sweetness of zucchini and the tanginess of lemon. This recipe is perfect for a quick breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup grated zucchini
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, zucchini, eggs, and lemon juice. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Glaze:
– Mix 1 cup powdered sugar and 2 tablespoons freshly squeezed lemon juice until smooth. Drizzle over cooled muffins, if desired.
Pumpkin Spice Zucchini Bread Muffins
These moist and aromatic muffins combine the best of fall flavors – pumpkin, cinnamon, and nutmeg – with the nutritious goodness of zucchini. Perfect for a cozy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup grated zucchini
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of ground cloves
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, zucchini, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Dust with confectioners’ sugar (optional). Serve warm and enjoy!
Cooking Time: 20-25 minutes
Blueberry Zucchini Bread Muffins
Moist zucchini and sweet blueberries combine to create a deliciously unique bread muffin. Perfect for breakfast, brunch, or a snack, these flavorful treats are sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 cup fresh or frozen blueberries
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, zucchini, and blueberries; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Banana Zucchini Bread Muffins
These delicious muffins combine the natural sweetness of ripe bananas with the subtle flavor and moisture of zucchini, perfect for a quick breakfast or snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1 medium zucchini, grated
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed bananas, grated zucchini, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Apple Cinnamon Zucchini Bread Muffins
A delightful twist on traditional muffins, these Apple Cinnamon Zucchini Bread Muffins combine the flavors of sweet apples and warm cinnamon with the moisture of zucchini. Perfect for a breakfast or brunch treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1/2 cup diced apples (about 1 medium)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, zucchini, apples, cinnamon, and nutmeg. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Double Chocolate Zucchini Bread Muffins
These moist and decadent muffins combine the richness of dark chocolate with the subtle flavor of zucchini, creating a unique and delicious treat. Perfect for breakfast or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/2 cup melted dark chocolate chips (at least 60% cocoa)
– 1 medium zucchini, grated
– 1 tablespoon vegetable oil
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted chocolate chips.
4. Add grated zucchini, vegetable oil, and optional nuts (if using) to the wet ingredients. Stir until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Carrot Zucchini Bread Muffins
These moist and flavorful muffins combine the natural sweetness of carrots and zucchinis with a hint of spice, perfect for a healthy breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 cup grated carrots
– 1/2 cup grated zucchini
– 1/2 cup sugar
– 1/4 cup honey
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon melted butter
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add grated carrots, zucchini, milk, egg, and melted butter. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before serving.
Cooking Time: 20-25 minutes
Coconut Zucchini Bread Muffins
Moist and flavorful, these coconut zucchini bread muffins are perfect for breakfast or as a snack. The addition of shredded coconut adds a delightful texture and aroma.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1/2 cup shredded coconut
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, grated zucchini, shredded coconut, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Almond Flour Zucchini Bread Muffins
These muffins are a perfect blend of healthy and indulgent, packed with the goodness of zucchini and the nutty flavor of almond flour. Enjoy them as a snack or dessert, knowing you’re treating yourself right!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/2 cup grated zucchini
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut sugar, and baking soda.
3. In a separate bowl, combine eggs, Greek yogurt, zucchini, and vanilla extract. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Vegan Zucchini Bread Muffins
Moist and flavorful, these vegan zucchini bread muffins are perfect for a quick breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup grated zucchini
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, oil, and vanilla extract. Stir in grated zucchini.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Gluten-Free Zucchini Bread Muffins
These moist and flavorful muffins are perfect for breakfast, snack time, or as a healthy dessert option. Made with fresh zucchini, almond flour, and a hint of cinnamon, they’re also gluten-free!
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– Salt to taste
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and baking powder.
3. In a large bowl, combine melted butter, eggs, zucchini, cinnamon, and salt. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Maple Walnut Zucchini Bread Muffins
Moist and flavorful, these maple walnut zucchini bread muffins are a delicious twist on traditional breakfast treats. Perfect for a quick morning pick-me-up or as a snack to get you through the afternoon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 cup grated zucchini
– 1/2 cup chopped walnuts
– 2 tablespoons pure maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, milk, eggs, zucchini, walnuts, and maple syrup. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Cranberry Orange Zucchini Bread Muffins
These moist and flavorful muffins combine the sweetness of cranberries and orange zest with the freshness of zucchini, perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup grated zucchini
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, zucchini, cranberries, orange zest, and orange juice. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Peanut Butter Swirl Zucchini Bread Muffins
Moist and flavorful muffins packed with the goodness of zucchini, peanut butter, and a swirl of creamy goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup milk
– 1 large egg
– 1 cup grated zucchini
– 1/4 cup creamy peanut butter
– Swirl mixture (peanut butter and powdered sugar)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, milk, egg, and grated zucchini. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the peanut butter until well combined.
6. Divide batter evenly among muffin cups.
7. Swirl the peanut butter mixture (peanut butter and powdered sugar) on top of each muffin.
8. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Oatmeal Zucchini Bread Muffins
These muffins are a perfect blend of warm spices, sweet oatmeal, and nutritious zucchini, making them a great breakfast or snack option. With the addition of creamy butter and eggs, these muffins will become a new favorite in your household.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 medium zucchini, grated
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine melted butter, eggs, and grated zucchini. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Spiced Chai Zucchini Bread Muffins
Warm up with these aromatic muffins that combine the comforting flavors of chai and zucchini bread.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
– 1/2 cup sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1/2 cup chai spice blend (or a mix of cinnamon, ginger, cardamom, and cloves)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, and cloves.
3. In a large bowl, combine sugar, melted butter, egg, yogurt, vanilla extract, and chai spice blend. Stir until smooth.
4. Add grated zucchini and dry ingredients to the wet mixture. Stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Summary
Get ready to indulge in the sweet and savory world of zucchini bread muffins! This article presents 18 mouthwatering recipes that combine the best of summer’s bounty with classic flavors. From the classic cinnamon-spiced to the decadent double chocolate, each recipe is a twist on the traditional. Whether you’re looking for vegan, gluten-free, or almond flour options, there’s something for everyone. Treat yourself to a moist and flavorful muffin with the perfect blend of zucchini and sweetness. Perfect for breakfast, snack time, or as a sweet treat any time of day!
