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Mom’s Zucchini Bread Muffins Recipe

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4.1 from 14 reviews

Mom’s Zucchini Bread Muffins are the perfect balance of indulgence and health, offering moist and tender muffins bursting with fresh zucchini flavor. This versatile recipe can be baked as individual muffins or as loaves, making it a great option for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 2 cups grated zucchini (from 2 medium zucchini)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F and position a rack in the center. Grease and flour two 12-cup muffin tins to ensure the muffins release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, kosher salt, baking powder, baking soda, and ground cinnamon to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In a large bowl, beat together the eggs, vegetable oil, vanilla extract, and sugar until the mixture is smooth and well combined.
  4. Make the Batter: Gradually add the dry ingredients into the wet ingredients bowl, mixing well to create a uniform batter. Then gently fold in the grated zucchini until it is evenly distributed throughout the batter.
  5. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about ¾ of the way full to allow room for rising during baking.
  6. Bake the Muffins: Bake in the preheated oven for 18 to 20 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  7. Cool Down: Transfer the muffin tins to wire racks and let them cool for 5 minutes. Remove the muffins from the tins and allow them to cool completely on the racks before serving.

Notes

  • To make zucchini bread instead of muffins, use two 8 x 4-inch loaf pans in place of muffin tins.
  • Bake the loaves for 40 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the loaves on wire racks for 20 minutes before removing from pans and cooling completely.
  • The recipe was adapted from All Recipes.

Find it online: https://marthatasty.com/moms-zucchini-bread-muffins-recipe/