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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 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.