Best Zucchini Bread Muffins Recipes

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)

Steps:

• Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
• Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
• Add cream cheese and beat until blended.
• In a separate bowl, combine dry ingredients.
• Slowly add flour mixture to egg mixture, beating constantly until combined.
• Fold in nuts and zucchini.
• Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
• Cool for 10 minutes in pan before turning out.

VEGAN ZUCCHINI BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
• Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
• Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
• Transfer batter into muffin cups using 1/4 cup measure.
• Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

VEGAN ZUCCHINI BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
• Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
• Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

BARB'S ZUCCHINI CHERRY BREAD/MUFFINS

Steps:

• Preheat oven to 350.
• Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
• Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
• Fold in dried cherries and pecans (if using).
• Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
• Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
• Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.

ZUCCHINI OATMEAL BREAD/ MUFFINS

Steps:

• Combine first five (wet) ingredients in a large bowl and set aside.
• Combine dry ingredients and add to wet ingredients, mixing well.
• Pour into 2 - 9x5 loaf pans (or 24 muffin tins) and bake at 350 for 50-60 minute or until a toothpick tests clean.

MEME'S ZUCCHINI BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.
• Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

LOW-FAT SUGAR-FREE ZUCCHINI BREAD/MUFFINS

Steps:

• Mix dry ingredients in large bowl.
• Then mix other ingredients in smaller bowl.
• Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
• Spoon into cupcake liners in pan.
• Bake about 15-18 minutes at 400°F degrees.
• (Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).

BANANA ZUCCHINI BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
• Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.

HEALTHIEST ZUCCHINI BREAD (OR MUFFINS) EVER

Steps:

• Preheat oven to 350°F.
• Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove water.
• In a large bowl, combine flour, stevia, baking soda, spices, prunes, walnuts, and cocoa nibs; add zucchini and toss to coat.
• In a separate bowl, beat the molasses with the applesauce and the eggs.
• Create a well in the dry ingredients and add wet ingredients; stir until uniformly combined.
• Pour into greased loaf pans and bake 50-55 minutes OR into 18 lined muffin tins and bake 25-30 minutes.
• NOTE: When chopping prunes, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together. You can also periodically dunk your knife in the flour.

ZUCCHINI BREAD MUFFINS

Steps:

• Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
• In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
• In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
• Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
• Cool in pan 5 minutes; remove cups from pan to cool completely.

SKINNY ZUCCHINI BREAD OR MUFFINS - POUND DROPPER

Steps:

• Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8x4 inch) with non stick cooking spray.
• In a medium bowl mix together, self rising flour, baking powder, baking soda, white sugar substitute, cinnamon, and nutmeg. Set aside.
• In a separate bowl combine, egg, zucchini, water, vanilla, and brown sugar. Stir to combine.
• Gradually add wet ingredients into the dry ingredients. Stir just to combine.
• Stir in melted butter or unsweetened applesauce into the mixture. Stir until just combined. DO NOT OVER MIX.
• Pour into bread pan or muffin tin.
• Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
• Remove from oven. Let it cool for 5 minutes before removing them from pan.Store the loaf or muffins in an air tight container in the fridge for 5-7 days or freeze for up to a month.

ZUCCHINI BREAD (OR MUFFINS) - ADAPTED FROM MARTHA STEWART RECIPE

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.