Zucchini Muffins

Got extra zucchini? Use it in these quick and easy Zucchini Muffins. They are moist, sweet and packed with flavor. Enjoy them for a grab and go breakfast, treat in your lunch or a snack in the afternoon. Don’t forget to warm them up and slather with butter!

If you need a way to use up all the summer zucchini you have to try these zucchini muffins! It’s one of my favorite muffin recipes to make during the summer.

I love zucchini bread, too, but muffins are already portioned, easy to freeze for later, and great for to tucking into lunch bags!

WHY THIS RECIPE WORKS:

• They bake up with the best texture! They have a soft and tender crumb.
• I love to add raisins, but you can leave them if you prefer.
• The shredded zucchini adds so much moisture so these muffins stay moist for several days.
• They are freezer-friendly!
• They make a perfect afternoon snack with a cold brew coffee!

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Eggs
• Vegetable oil
• Shredded zucchini
• Raisins (optional!)

The easiest way to shred the zucchini is in a food processor with the grating attachment. If you don’t have one, use a box grater to shred it – it works best on the side with the small bowls.

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Recipe Steps & Tips!

You will want to use two bowls for this recipe. Mixing the dry ingredients in one bowl and the wet ones in another makes it a lot easier to combine it all together without overmixing the batter! This means your zucchini muffins will have a really nice and tender crumb.

• So, start by combining all of the dry ingredients together in a large bowl and use a separate smaller bowl to combine the wet ones. Then add the wet ingredients to the dry mixture and mix until just combined.
• If you use the raisins (and I hope you try it!) toss them in a little flour. Doing this will keep them from sinking to the bottom of your muffins. The flour helps hold them in place while the muffins bake.
• Add the shredded zucchini and raisins to the batter and gently mix them in.
• Divide the batter evenly in a muffin pan lined with paper liners. Bake at 350 degrees F. for 15-20 minutes!

How to Store Zucchini Muffins

This recipe makes between 12 and 18 muffins depending on the size of your pan. I usually freeze at least half of them so we have them for later!

• Fully cool the muffins on a baking rack.
• Once cooled, place them in a freezer bag or other air-tight freezer-safe container.
• Pop them in the freezer and they will keep for up to two months!
• You can thaw them at room temperature or in the refrigerator.

FAQs!

• Do I have to peel the zucchini for muffins? Nope! Zucchini peel is tender so go ahead and just grate the whole thing! The peel will also give you all those pretty green flecks in the muffins.
• Do they need to be refrigerated? You don’t have to, but you can refrigerate them and they will keep up to a week. Or you can leave them in an airtight container at room temperature for several days. It’s up to you!
• Can I use this recipe to make mini muffins? Yes, if you have a mini muffin pan you can! For 12 regular sized muffins, you should get approximately 36 mini muffins. Remember to adjust to the baking time down because they are smaller.

More Amazing Recipes!

• If you want another zucchini recipe you have to try my Chocolate Zucchini Bread. It’s loaded with chocolate chips and perfect for dessert!
• Have bananas on hand? You should make a batch of Banana Bread! My recipe is so easy and you only need a handful of ingredients to make it.
• Can’t decide between zucchini or banana? You don’t have to – make my Zucchini Banana Bread!
• Make a Skinny Iced Vanilla Latte to go with your muffins for an extra special treat!

Have you made this? YAY!! Be sure to comment below with a 5 star rating, I definitely want to hear from you!!!

And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures, enjoy!!!