Zucchini Loaf Muffins
Transform your favorite quick bread into perfectly portioned Zucchini Loaf Muffins that are moist, flavorful, and packed with subtle spices like cinnamon and nutmeg. This easy-to-make recipe combines the wholesome goodness of grated zucchini with the comforting sweetness of brown sugar, a hint of vanilla, and optional crunchy walnuts for added texture. Perfect for breakfast, snack time, or a grab-and-go treat, these muffins bake up beautifully in just 20 minutes and stay tender for days. Whether you’re sneaking in veggies for the kids or indulging in a healthier baked good, these zucchini muffins are a crowd-pleasing, freezer-friendly option you'll keep coming back to.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the wells.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until smooth and well blended.
Gradually pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
Evenly spoon the batter into the prepared muffin tin, filling each well about 3/4 full.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 199.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 297 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
