Mom's Zucchini Bread Muffins

Story by Holly
Mom's Zucchini Bread Muffins
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If my children could choose only one food to eat for the rest of their lives, hands down they would choose these zucchini muffins. They lovingly call them "cookie muffins,” which I think is great, because while they have some sugar, they also have hidden veggies and are far from cookies. We both win.

A big pile of these zucchini muffins and a bowl of clementines is all it takes to keep our play guests fueled up...

Mom's Zucchini Bread Muffins
Mom's Zucchini Bread Muffins

One of the values I am hoping to pass on to my kids is that of hospitality. I'm attempting to train them young that every guest we have in our home, no matter how young or old, is important and deserves special treatment. When my son and daughter have friends over, hospitality to them means we make “cookie muffins” in advance of their arrival. I like to make them in miniature muffin tins. There's something kinda perfect about tiny muffins for tiny hands. I've discovered my children are not alone in their love of these baked goods. A big pile of these zucchini muffins and a bowl of clementines is all it takes to keep our play guests fueled up and happy for hours on end (yes, I still find myself breaking up the occasional fight over ‘who had it first,’ muffins don't solve everything). The kids aren't the only ones eating these tasty little bites, either. I usually bake an extra bread tin of two of this delightful mixture because I know the mom's will go after them as well. A cup of coffee + a generous slice of zucchini bread + happily distracted kids = a certain kind of bliss.

Mom's Zucchini Bread Muffins
Mom's Zucchini Bread Muffins

I encourage you, whether you make this recipe for your kids and their pals, for your own breakfast on the go, add them to a big brunch spread for company, or indulge in a grown up “at least it's not an actual cookie” pick me up, this recipe is worth the effort and will soon be on repeat in your house, just as it is in mine.

Mom's Zucchini Bread Muffins

Serves 12


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.