Zucchini Muffins

Good ol' tried and tested classic zucchini muffins!

Moist, not too sweet & yummy!

Our favorite Zucchini Bread recipe makes two loaves, which is already a bonus.  But recently we’ve been making the recipe as muffins instead… and they are a hit!

This family recipe is a longtime fan favorite. They only thing we change is we substitute GF Jules All Purpose Gluten-free flour for regular flour — and no one knows the difference! Whether we make is as a bread loaf or muffins, they are moist, not too sweet and really yummy! Even people who say they don’t like zucchini, LOVE it!

Bonus: This super easy recipe makes 24 muffins OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins.  Your choice.  Either way, it makes a large quantity which is perfect for feeding a crowd — brunch anyone? — or for meal prep as easy grab and go breakfast or snacks.

As for muffins versus bread, apparently people have preferences, or at least my family does.  My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!  Do you have a preference?

Scroll down to see the recipe.

Zucchini Muffins

Recipe

Zucchini Muffins or Bread
 
A family recipe that yields muffins or bread that are moist, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 24 muffins. See what you like best!
Author:
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free
Serves: 2 loaves or 24 muffins
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tbsp Vanilla
  • 2 cups all purpose gluten-free flour (I use GF Jules)
  • 1 tbsp cinnamon
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts
  8. Pour into 2 greased and floured loaf pans (8"x4" works well), OR 24 greased muffin tins, OR 1 loaf pan and 12 muffin tins.
  9. FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
  10. FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
  11. Cool for ten minutes
  12. If bread, Invert onto rack

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