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Simple Recipes for Every Day

Mom's Zucchini Bread Muffins

seven zucchini muffins in parchment paper
  • Serves:  12
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 2 cups grated zucchini, (from 2 medium zucchini)

Method

  1. Preheat the oven to 325°F with a rack in the center position. Grease and flour 2 (12-cup) muffin tins.
  2. Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. In a large bowl, beat the eggs, oil, vanilla, and sugar together. Add the dry ingredients and mix well. Stir in the zucchini until evenly distributed. Fill each muffin well about ¾ of the way full.
  3. Working in batches if necessary, bake until the muffins are browned and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.

Notes

If you want to make Zucchini Bread, swap the muffin tins for two 8 x 4-inch loaf pans. Bake them for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 20 minutes, then remove the bread from the pans and cool completely.

*Recipe adapted from All Recipes.