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Zucchini Bread Muffins

Zucchini bread muffins bake into tender, fluffy cupcakes with a soft crumb and green flecks from squeezed-dry zucchini. This batch mixes wet and dry separately, folds gently, then bakes until golden for easy grab-and-go lunches.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Shredded zucchini
  • 2 cup 2 cups shredded zucchini, squeezed dry Squeeze well so the muffins bake up fluffy instead of dense.
Eggs
  • 3 3 large eggs
Vegetable oil
  • 0.67 cup ⅔ cup vegetable oil
Sugar
  • 1.5 cup 1 ½ cups sugar
Vanilla extract
  • 1 tsp 1 tsp vanilla extract
All-purpose flour
  • 3 cup 3 cups all-purpose flour
Baking soda
  • 1 tsp 1 tsp baking soda
Cinnamon
  • 1 tsp 1 tsp cinnamon
Salt
  • 1 tsp 1 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line two muffin tins with liners.
  2. Set the muffin tins on a sheet pan so they go in and out of the oven without dripping.
Mix wet ingredients
  1. Whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
  2. Stir in the shredded zucchini until combined.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, cinnamon, and salt in a separate bowl until evenly mixed.
  2. Fold the dry mixture into the wet mixture just until no dry flour remains.
Bake
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  2. Bake at 375°F for 18 to 20 minutes, until golden and a toothpick comes out clean.

Notes

Squeeze the shredded zucchini very well before mixing to keep the crumb light. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days; freeze muffins up to 3 months. For a dairy-free swap, this recipe already is dairy-free—just ensure your sugar and vanilla are certified dairy-free if needed.