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Emma Claudie

Zucchini Bread Muffins (Easy & Moist)

Transform garden-fresh zucchini into high-protein, moist muffins with a science-backed approach. No excess oil or sugar required for soft, melt-in-your-mouth results. Ideal for meal prep or snacks!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast Recipes
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups shredded zucchini
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large room-temperature eggs
  • 1/3 cup milk
  • 1 tsp alcohol-free vanilla extract
  • Optional: 1/2 cup chopped walnuts or raisins

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 12-muffin tin.
  2. Shred zucchini; no need to blot dry.
  3. In a large bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
  4. In another bowl, beat eggs, then add sugars and mix until smooth.
  5. Stir in milk and vanilla extract.
  6. Add wet ingredients to dry; mix just until combined.
  7. Fold in zucchini and optional add-ins.
  8. Divide batter evenly among muffin cups.
  9. Bake for 22-25 minutes until golden and a toothpick inserted comes out clean.
  10. Cool in pans for 5 minutes, then transfer to a wire rack.

Notes

For keto version: Substitute 1.5 cups almond flour and 1/4 cup coconut flour, add 1 extra egg, and use a 1:1 sugar substitute.
Protein boost: Replace 1/2 cup flour with high-quality whey/casein powder and 1 Tbsp additional milk.
Store muffins in airtight containers at room temperature for 3-4 days or freeze for up to 3 months.
Use a microplane grater for the finest zucchini shred, which helps absorb moisture evenly.
Room-temperature eggs ensure smooth emulsification with fats.