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Mom's Zucchini Bread Muffins

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seven zucchini muffins in parchment paper

Zucchini bread walks the tightrope between indulgence and healthy treat, and this recipe—which can be made into zucchini muffins or loaves—yields the most moist, tender zucchini bread of all.

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Best After-School Snack Ever.

Work is hard, school is hard. But our zucchini bread recipe is EASY! Actually, it’s easy in a lot of ways—easy to make, and easy to love. Baking a batch of this zucchini bread—which we humbly present to you as the BEST zucchini bread recipe on earth—will make your house smell like a home, and it’ll make whoever you share them with feel special as only a warm-from-the-oven zucchini muffin can. One steaming, cinnamon-scented bite rights the wrongs of the day.

moms zucchini bread muffins in parchment paper

A Healthy, Easy Zucchini Bread Recipe You’ll Have Memorized in No Time

We’ve been known to mix things up, but when it comes to zucchini bread, we want simple and classic, and maybe a little healthy, too. If you’re a regular home baker, you’ve probably already got all of the zucchini bread ingredients in your pantry. You’ll just need:

  • Flour
  • Salt
  • Baking soda & baking powder
  • Cinnamon
  • Eggs
  • Sugar
  • Oil
  • Vanilla
  • Zucchini
ingredients for zucchini mufffins in small bowls
mixing bowl with batter for moms zucchini bread muffins
moms zucchini bread muffin batter with grated zucchini in a mixing bowl
zucchini muffin batter in a mixing bowl with a wooden spoon
zucchini muffin batter in a muffin tin
baked zucchini bread muffins in a muffin tin

How To Make Zucchini Bread

Zucchini bread or zucchini muffins—whichever way you decide to enjoy this healthy zucchini bread recipe, it comes together fast, just like any other quick bread recipe. Here’s how to make it:

  1. Sift the dry ingredients!
  2. Whisk the wet ingredients.
  3. Combine the wet and dry ingredients—this is the moment to be careful about over-mixing. Stir the ingredients together, but just enough to combine them. Once the zucchini muffin mixture looks uniform, stop mixing.
  4. Fold in the grated zucchini.
  5. Bake! If you’re using muffin tins, the bake time is fast, which is really nice if you’ve got hungry mouths clamouring for a snack. If you prefer a sliceable zucchini bread loaf, bake time will be longer.
zucchini bread muffins with butter on them

Tools You’ll Need :

Three Easy Zucchini Recipes:

If you’re trying to use up a windfall of zucchini—always a good problem to have—try these savory zucchini recipes, too!

muffin pan with moms zucchini muffins in parchment paper
homemade zucchini muffin on a plate cut in half with butter on each half

Zucchini Bread vs. Zucchini Muffins—May the Best Bread Win.

Which did you make—zucchini bread or zucchini muffins? This recipe works for either. Let us know how it worked out for you! Snap a photo, and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Mom's Zucchini Bread Muffins

Originally published: August 22, 2016

  • Serves:12
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories:414


  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini


  1. Preheat oven to 325° F. Grease and flour 2 (12-cup) muffin tins or two 8 x 4 inch loaf pans.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the egg mixture, and beat well. Stir in zucchini until well combined. Fill muffin cups ¾ of the way full with batter or divide the batter between the two loaf pans if using.
  4. Bake the muffins, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean for 18-20 minutes
  5. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.
  6. Alternately if making zucchini bread, bake the 2 loaves for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*Recipe adapted from All Recipes.

Nutrition Info

  • Per Serving
  • Amount
  • Calories414
  • Protein5 g
  • Carbohydrates55 g
  • Total Fat20 g
  • Dietary Fiber2 g
  • Cholesterol47 mg
  • Sodium327 mg
  • Total Sugars801 g

Questions & Reviews

Avg: 4.8