Easy Zucchini Bread Muffins – Moist, Fluffy & Quick

Hi there, food lover! 👋 Ready to fill your kitchen with the warm, cozy aroma of freshly baked goodness? Today we’re making Easy Zucchini Bread Muffins—a moist, fluffy, and wonderfully quick treat that has been loved across generations. 🧁🥒✨

This recipe has deep roots in traditional home baking, especially in late summer when gardens overflow with zucchini and families look for delicious, practical ways to use it. Zucchini bread became a classic because it transforms a humble vegetable into something tender, sweet, and irresistible—and muffins make it even easier and faster. They bake in a fraction of the time, store beautifully, and are perfect for breakfast, snacks, lunchboxes, or sharing with friends and neighbors.

One of the most charming things about zucchini muffins is how the vegetable practically disappears into the batter. It melts into the mix, giving each muffin natural moisture and softness without ever tasting “vegetable-y.” Add warm spices like cinnamon and nutmeg, a hint of vanilla, and maybe some nuts or chocolate chips, and you have a timeless baked treat that’s comforting, nostalgic, and incredibly satisfying.

Whether you’re a seasoned baker or brand new to the mixing bowl, this recipe promises simplicity, flavor, and joy. Your kitchen is about to smell amazing, and your next batch of muffins will disappear faster than you think! Let’s get baking! 🥒💛

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Ingredients

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)

Wet Ingredients:

• 1 cup finely grated zucchini (unpeeled)
• 2/3 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Optional Mix-Ins:

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 1/4 cup raisins

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Step-by-Step Directions

1. Preheat Oven:
   Set oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease.
2. Mix the Dry Ingredients:
   In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients:
   In another bowl, mix sugar, oil, egg, and vanilla until smooth. Stir in grated zucchini.
4. Bring It Together:
   Add the dry ingredients into the wet mixture. Gently fold until combined—do not overmix.
5. Add Mix-Ins (Optional):
   Fold in chocolate chips, nuts, or raisins if using.
6. Fill the Muffin Pan:
   Spoon batter into each muffin cup, filling about 3/4 full.
7. Bake:
   Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Cool & Enjoy:
   Let muffins cool for 5 minutes in the pan before transferring to a rack. Enjoy warm or at room temperature! 😍🧁

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Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Baking Time: 20 minutes
⏳ Total Time: 30 minutes
⚡ Calories per muffin: ~160
🍽️ Servings: 12 muffins

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Bon appétit and happy cooking! 👩🍳🍽️