I stole this recipe for Zucchini Bread Muffins from lecrenedelacrumb.com. This quick muffin recipe is perfect side for soup or salads. Flour, sugar, cinnamon, baking powder, baking soda and salt are whisk together. Then eggs are mixed with vegetable oil and vanilla. Next the wet ingredients are added to the dry ingredients. Grated zucchini is folded into the batter, then the batter is added to muffin tins and baked. These delicious baked muffins can be served as is or with butter. This recipe is a delicious homemade bread recipe with limited ingredients and no preservatives.
The ingredients for this recipe are: ½ cups flour, 1 cup sugar, 1 tsp cinnamon, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 large eggs, ½ cup oil, 1 tsp vanilla and 2 cups finely grated unpeeled zucchini
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
Then in a separate bowl whisk the eggs into oil, then stir in vanilla.
Stir wet ingredients into dry ingredients until just combined.
Fold zucchini into batter until incorporated.
Preheat oven to 350 F and grease or line a muffin tin with paper liners. Fill muffin tins ¾ full.
Bake for 20 to 22 minutes until an inserted toothpick comes out clean.
Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.
If you liked this recipe for Zucchini Bread Muffins then you can try Zucchini Cheese Bread, Broccoli Corn Muffins, Pimento Cheese Biscuits, Grandma’s Honey Muffins or Pimento Cheese Buttermilk Biscuits.
Zucchini Bread Muffins
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs at room temperature
- ½ cup oil
- 1 tsp vanilla
- 2 cup finely grated unpeeled zucchini
Instructions
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Preheat oven to 350 F and grease or line a muffin tin with paper liners.
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In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
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Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined. Mixture will be very thick and somewhat dry.
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Fold zucchini into batter until incorporated.
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Fill muffin tins ¾ full.
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Bake for 20 to 22 minutes until an inserted toothpick comes out clean.
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Store at room temperature in airtight up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.