- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
- optional: coarse sugar, for sprinkling on top
Instructions
-
- Warm the oven up to 425°F (218°C). Spray nonstick cooking spray on a 12-count muffin pan or put cupcake cups inside it.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg with a whisk.
- Put away. Gather the oil, brown sugar, eggs, vanilla extract, and milk in a medium-sized bowl. Use a whisk to mix the ingredients together.
- Add the chopped zucchini and mix it in. Add the wet ingredients to the dry ones and mix them together with a whisk or your hands. You can fold in any add-ins you want to use. Do not mix too much. The batter is thick.
- Put enough batter in the cups to fill them all the way to the top. If you want, you can sprinkle coarse sugar on top.
After 5 minutes of baking at 425°F (218°C), turn down the heat to 350°F (177°C) and keep the muffins in the oven for another 15–17 minutes, or until a knife stuck in the middle comes out clean. - In the oven, these muffins bake for about 20 to 21 minutes, give or take. (For tiny muffins, bake at 350°F (177°C) for 11 to 13 minutes.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 334 |
| % Daily Value* | |
| Total Fat 13g | 16% |
| Saturated Fat 8g | 38% |
| Cholesterol 62mg | 21% |
| Sodium 206mg | 9% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 2g | 6% |
| Total Sugars 24g | |
| Protein 5g | |
| Vitamin C 7mg | 34% |
| Calcium 50mg | 4% |
| Iron 2mg | 11% |
| Potassium 195mg | 4% |
Important Notes
Freezing Instructions:
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Zucchini: I do not peel the zucchini before shredding, but you certainly can if you’d like. I like to use a box grater for shredding zucchini. Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe.
FAQ
1) Can I reduce the sugar or oil?
You can slightly reduce any or both, but sugar and oil make moist, soft muffins, so the results may disappoint. Replace some oil with applesauce. Coconut sugar might replace all or most of both sugars. Try making this Greek yogurt zucchini bread into muffins instead.
2) Can I add a crumb topping?
Absolutely! Feel free to top the muffins with the crumb topping used in these apple cinnamon muffins.
3) Why the initial high oven temperature?
As in most muffin recipes, bake muffins for 5 minutes at a high temperature. Maintain the muffins in the oven and reduce the temperature for the remaining baking time. First, the muffin tops will rise fast, then the cores will bake at a lower temperature. Always produce lovely bakery-style muffins using this method.