Zucchini Bread Muffins Recipe

Zucchini Bread Muffins Recipe


With the snowy weather on Saturday, I was in a domestic (baking not cleaning) kind of mood.  We also had two huge zucchinis from our garden that needed eating and no one in our house wanted to eat them, so I decided to make zucchini bread muffins.


  • 3 cups flour
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 3 tspn cinnamon
  • 1 + 3/4 cup white sugar
  • 1/2 cup brown sugar (Great tip for softening hard brown sugar.)
  • 1 cup chopped pecans
  • 3 tspn vanilla extract
  • 3 eggs
  • 1 cup oil
  • 2 cups grated zucchini


  1. Combine flour, baking soda, salt, cinnamon, and baking powder in a bowl.
  2. In separate bowl, beat together eggs, oil, vanilla, and sugar.
  3. Slowly add dry ingredients to the second bowl until they are well mixed together.
  4. Add pecans and zucchini.
  5. Add batter to muffin tins (with cupcake liners).
  6. Bake about 20min at 325deg (until top is firm and lightly brown).

The tops are slightly crunchy and the muffin is sweet, but not overly so.  They make a great breakfast on the go!  Makes approx. 2 dozen.

If you have any grated zucchini left, try adding it to this carrots and cilantro recipe.  Yum!

What is your favorite breakfast on the go?

9 Responses to Zucchini Bread Muffins Recipe

    • Yes! Applesauce instead of oil was one of the options on the original recipe – but I didn’t have any on hand.

      Thank you for the award! I really appreciate it. :)

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