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    Mom's Zucchini Bread Muffins

    August 9, 2022

    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.

    seven zucchini muffins in parchment paper

    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!

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    Mom's Zucchini Bread Muffins Recipe

    Updated August 9, 2022

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

    • 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

    Method

    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
    • Calories 414
    • Protein 5 g
    • Carbohydrates 55 g
    • Total Fat 20 g
    • Dietary Fiber 2 g
    • Cholesterol 47 mg
    • Sodium 327 mg
    • Total Sugars 801 g

    Mom's Zucchini Bread Muffins

    Questions & Reviews

    Join the discussion below.

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    • Sandi

      Can you substitute coconut oil for vegetable oil? Thank you! Love all of your recipes that I've tried : )

      Sure! and thank you we are so happy to hear that!

    • Kat

      I cant wait to try this! Ive got a huge zucchini I have no idea what to do withthis hopefully will help:) am I able to add chocolate chips to this recipe?

      You'll love these! Yes, you can add chocolate chips, hope you enjoy!

    • Pamela

      When do you put the nuts in?

      Our recipe doesn't call for nuts if you are wanting to add nuts make sure all other ingredients are well combined and then you can stir in nuts. Hope you enjoy Pamela!

    • Stephanie

      No need to squeeze the moisture out of the grated zucchini first??

      No need!

    • Arden

      Are you sure this isn’t 2 c flour? I had to add sour cream to loosen it. Thx.

      positive. We make these at least once a month. It is a thick batter.

    • Aleena

      I was a skeptic but this is the most delicious thing!!!! I didn't have sugar (who runs out of sugar????) so I used a combination of maple syrup and honey and I am blown away per usual. You guys are amazing

      Thanks Aleena, we are so happy that you loved it!

    • Tessa

      Such a good recipe! Mine bake much taller if I let the batter sit for an hour before baking. Not sure why but it is consistently true. I swap half the flour for whole wheat flour and it still tastes delicious! My next swap will be apple sauce for oil- we'll see if they are just as yummy. Seriously my kids and all their friends, nieces, nephews love these!

      Thanks Tessa, so glad you love them!

    • Jessica

      Love love love, won't ever use another zucchini bread recipe again. Another MP winner, thank you!

      Thanks Jessica! We are so happy you loved it!

    • Linda

      Wow! Delicious! I have been very creative with zucchini this summer, but bread? Just didn't sound like me. I still had couple left so.. I made the bread! Well muffins. OMG.. what was I thinking?!! These are fantastic, easy and the whole family loved them!

      Thanks Linda, so glad you and the family enjoyed them! These are ALWAYS a hit in our houses!

    • Jessica

      I made a batch of these for the office (came out to 11 full sized muffins). They were in the break room for approximately 10 minutes before mass chaos broke out as word spread of how delicious these were. All 11 were gone within the hour. So moist, tender, and absolutely delicious. I will be making these all summer for years to come!

      Thank you Jessica! We are so happy you and all your co-workers loved them!