Easy Zucchini Muffins
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. These easy zucchini muffins are moist, lightly spiced, and the absolute best way to use up fresh garden zucchini. Simple to whip up with everyday pantry staples, they yield tender, bakery-style muffins that make a perfect quick breakfast, snack, or kid-friendly treat.
Equipment
- 12-cup muffin pan
- 12 Muffin liners (or non-stick cooking spray)
- Box grater (for shredding zucchini)
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 whisk
- Toothpicks (to test doneness)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini, about 1 medium zucchini
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners or lightly grease it.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until combined.
- Stir in the shredded zucchini.
- Add the dry ingredients and stir just until combined.
- Divide the batter between 12 muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Optional Variation: Add 1/2 cup mini chocolate chips for an extra kid-friendly version.
Baker's Tip: You do not need to peel the zucchini. If it is extremely watery, give the shreds a gentle squeeze, but do not wring them completely dry.