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zucchini muffins in a muffin pan
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Best Zucchini Bread

Do you have an abundance of zucchini? Make this zucchini muffin recipe once and everyone will be asking for the recipe.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: Muffins, Zucchini, Zucchini Bread
Servings: 2 Loafs or ~16 medium muffins
Calories: 1kcal
Cost: $5-10

Equipment

  • Stand mixer or hand mixer
  • Bread pan or muffin pan
  • Flour sifter or whisk
  • Measuring cups and spoons

Ingredients

  • 3 Eggs
  • 1 Cup Brown sugar
  • 1 Cup Avocado oil
  • 1 Tbsp Vanilla
  • 2 Cups All-purpose flour
  • 1 TBSP Cinnamon or more if desired
  • 2 tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 tsp Salt
  • 2 Cups Grated zucchini – frozen and then thawed with excessed liquid is removed.

Instructions

  • Begin by preheating your oven to 350°F
  • In your mixing bowl, beat eggs until frothy
  • Once eggs are frothy, gradually add sugar, oil and vanilla. Beat until thick and lemon in color.
  • In a separate bowl, whisk or sift together all dry ingredients including any optional spices.
  • Once dry ingredients are well combined, mix dry into wet ingredients thoroughly.
  • The last addition to your mixing bowl is your shredded zucchini. Mix until well combined
  • Pour batter into lined muffin pan or a loaf pan that is well greased. Bake muffins for 25 minutes and a loaf for 1 hour or until the internal temperature reaches 190°F.
  • Once bread is done, remove from oven and let cool for 10 minutes.
  • Serve and enjoy !