My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
Make sure to try my Zucchini Bread recipe too!! It’s delish!
This Is My Favorite Zucchini Muffin Recipe!
During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
Here Are More Zucchini Recipes You Will Love:
But Are Zucchini Muffins Healthy?
Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
- Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!
- Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.
- Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!
- Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!
Ingredients:
- all-purpose flour
- granulated sugar
- baking soda
- ground cinnamon
- salt
- egg
- vegetable oil
- buttermilk
- vanilla extract
- shredded zucchini
- optional – miniature semisweet chocolate chips and/or chopped walnuts
How To Make Zucchini Muffins:
Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
They’re really just that simple, and can be prepped and in the oven in minutes!
Adding In Chocolate Chips or Nuts…
I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
- Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!
- Shredded coconut is delicious in these too! 1/2 cup as well!
- Any other type of nut you prefer like pecans, or pistachios…even cashews!
- Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
Can You Freeze Zucchini Muffins?
Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!
I Have So Many More Muffin Recipes! Here Are A Few You Will Love:
Description:
These delicious Zucchini Muffins are soft and moist! a favorite in our house!
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- optional – 1/2 cup miniature semisweet chocolate chips
- optional – 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
- In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
- Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
- Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature.
Notes:
Store airtight for up to 3 days.
Freeze for up to 30 days
*nutrition values do not include chocolate chips and/or nuts
Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe
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