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Zucchini Bread Muffins

Zucchini bread muffins with moist, tender crumb are made by quickly mixing wet and dry ingredients and baking until just set. The batter includes shredded zucchini squeezed very dry for a soft, non-gummy texture and easy grab-and-go portions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 2 large eggs Use room-temperature eggs if possible for smoother mixing.
Wet ingredients
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 tsp vanilla extract
  • 1.5 cups shredded zucchini Squeeze the zucchini very dry to prevent dense, gummy muffins.
Dry ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a muffin tin with paper liners, making sure each cup is ready to fill.
  2. Whisk the large eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract together until smooth and slightly thickened.
Mix the batter
  1. Stir the squeezed-dry shredded zucchini into the wet mixture until evenly distributed.
  2. Whisk the all-purpose flour, baking soda, salt, and cinnamon in a separate bowl to evenly combine the dry ingredients.
  3. Fold the dry ingredients into the wet mixture until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Divide the batter evenly among the muffin cups so they bake at the same rate.
  2. Bake at 350°F for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling.

Notes

Squeeze the shredded zucchini very dry before mixing to keep the crumb soft instead of dense or gummy. Store baked muffins in an airtight container in the fridge up to 5 days. Freeze in a sealed bag for up to 2 months. For a lower-sugar option, replace part of the granulated and brown sugar with a 1:1 baking sugar substitute (use per package instructions) and expect slightly less browning.