Quick And Easy Zucchini Muffins Recipe

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I’m so excited to share this quick and easy zucchini muffins recipe with you today. My garden is overflowing with zucchini this year since I learned how to hand pollinate the flowers on the plants! If you missed my sable paintbrush trick go to to this post: How To Grow Squash These muffins are moist, light, and fluffy and sure to please any palate.

It’s crazy because I couldn’t figure out why I couldn’t grow zucchini. We all have tons to give away, right? Well, not me the last 4-5 years. This year I totally replaced my soil and found what really works here in the desert. Then I bought the best seeds from this company: SeedsNow

I’m overjoyed, to say the least. Here’s the deal, we have very few bees around here and therefore my plants were not getting pollinated. So I learned how to do it with a sable paint brush. Cartwheel moment for me! Do you love zucchini muffins or bread as much as I do? It tastes even better with your own vegetables, I think. It may be my imagination, but I’m going with that!

I love to make zucchini bread, but it’s a little harder to finish off a loaf of bread these days with just the two of us. So today I grated the zucchini and went to work to make these yummy zucchini muffins. They are so easy and I’ve missed having the almost free zucchini from my garden.

Zucchini Muffins

Shredded/Grated The Zucchini

I used my Bosch shredder after I cut off the ends of each zucchini. We grated all that we had harvested today. We had enough to freeze two 4-cup bags in addition to this batch of zucchini muffins. Now, I made a huge batch so I could take some to neighbors and freeze some for another day.

Combine The Ingredients

By now you know I’m a dumper when I make things, so I dumped or added all of the ingredients, except the grated zucchini, into the bowl. Today I used my Bosch bread mixer, but a KitchenAid Mixer would work, or with a large bowl and strong arms you could mix this recipe together.

Add The Shredded Zucchini

When the mixture was thoroughly mixed, I then folded in the grated zucchini. It’s on days like today that I wonder why I don’t make these more often.

Fill The Greased Muffin Tins

When I make muffins I would rather grease the pans than use paper holders, but I’m sure they would work. Preheat the oven to 350 degrees. Grease the pans and bake 20-30 minutes, or until a toothpick comes out clean. Cool on a cooling rack. These zucchini muffins freeze really well. These are similar to the muffin tins I have: Muffin Tins

Zucchini Muffins Recipe

5 from 1 vote
Zucchini Muffins
Zucchini Muffins Recipe by FSM
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Bread
Cuisine: American
Keyword: Muffins, Zucchini
Servings: 24 Muffins
Ingredients
  • 2 cups sugar
  • 1 cup oil (I use vegetable oil)
  • 3 eggs
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • 2 cups grated zucchini (drain if needed)
  • 3 cups bread flour (white flour)
Instructions
  1. Preheat the oven to 350 degrees. Cream the eggs, sugar, and oil. Add the rest of the ingredients except the zucchini into the bowl of eggs, sugar, and oil. Thoroughly mix together. Fold in the zucchini. Bake at 350 degrees in greased muffin tins for 20-30 minutes or until a toothpick comes out clean. These freeze really well in freezer bags.

Final Word

My gut is telling me to have all my recipes printed off and get all my cookbooks in order. These zucchini muffins will be a bonus if we lose power after a natural disaster. Please organize all your recipes, you may need them sooner than you think. If we don’t have access to the internet we must be prepared to cook from scratch. We can do this, I promise. May God bless this world, Linda

6 thoughts on “Quick And Easy Zucchini Muffins Recipe

  • July 8, 2019 at 8:50 am
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    Linda, I so look forward to your recipes. I expanded my garden this year and thrilled that, as a novice gardener, my plants are doing pretty well. As you know I live in Maine and we have a short growing season, especially with all the rain and cold weather we had this spring. Seems like much of our country was hit with a terrible spring. I definitely want to to make these and plan to freeze the zucchini in the quantity needed for the muffins. Hugs, Marcia

    Reply
    • July 8, 2019 at 10:09 am
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      Hi Marcia, thank you so much for your kind words. I have missed my zucchini recipes for the last few years because the zucchini did not grow. This year, I’m back in the saddle with growing zucchini. These muffins freeze really well and stay soft for 3-4 days in a plastic bag. I’m loving them! This year has been crazy for rain and cold weather. I love hearing you’re garden is doing well! Hugs back to you, my friend, Linda

      Reply
  • July 8, 2019 at 12:05 pm
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    5 stars
    I love, love, love zucchini muffins. This recipe is so easy…I added some raisins and nuts …

    Reply
    • July 8, 2019 at 12:58 pm
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      Hi Joan, oh my gosh, that sounds yummy!!! I love nuts and raisins!!! Great comment! Linda

      Reply
  • September 1, 2019 at 12:04 pm
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    Would it be possible to exchange applesauce for the oil? Also, I really like using some ww flour or other grains. Is there a way to accommodate this recipe?

    Reply
    • September 1, 2019 at 1:46 pm
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      Hi Donna, I know people who exchange applesauce for oil. The ratio is 1 to 1. In other words if the recipe calls for 1/2 cup oil substitute 1/2 cup of applesauce. I use hard white whole wheat flour that I grind my own wheat. So yes, I exchange my white bread flour for whole wheat all the time. I’m not sure about other grains, Linda

      Reply

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