Easy Zucchini Muffins Recipe | Little Luna

Easy Zucchini Muffins Recipe | Little Luna


These soft and delicious zucchini muffins are a family favorite! Kids will never even know they’re loaded with zucchini!

Muffins are one of those foods that can be eaten as breakfast or as a snack. These are bonuses because they have vegetables hidden in them. 😉 Some of our other family favorites include Banana Muffins, Lemon Poppy Seed Muffins and Chocolate Muffins!

A healthy snack after school!

One of my favorite things about kids at school is having fun treats and treats for them when they get home. I know it’s not at the top of most people’s “excited” lists, but, it’s something I’ve always held dear to my mom and love to carry on it with my own little ones.

These Zucchini Muffins are the perfect after school snack! We got the recipe from one of our kids’ preschool teachers. That was after our picky kid came home and said she had the best muffins ever. She doesn’t like zucchini so we knew we had to try it ourselves and it was amazing. I got the recipe and it’s been a family favorite ever since.

This particular zucchini muffin recipe is great because the muffins are soft and sweet. Not only is it filled with grated zucchini, but also bananas to make them even more delicious!

Talk about zucchini

  • Zucchini is rich in magnesium, vitamins A and C, fiber, potassium, and more. So anytime you can sneak it into a recipe is a win!
  • When harvesting or buying zucchini, look for zucchini that are 6-8 inches long and have a dark green glossy skin.They should be heavy and strong, but the skin can be dented with the nails
  • Store zucchini in a cool, dry place. The crisper drawer in the refrigerator is the perfect place. You can also freeze shredded zucchini. I put 2 cups shredded zucchini in each freezer bag because that’s what the recipe calls for. Label and freeze for up to 10 months. Thaw in the refrigerator overnight before using.
  • You don’t need to peel the zucchini before julienne. Just wash and dry. I recommend using a smaller grate as the thinner sections in the muffins are less noticeable.

Should I press the liquid in the shredded zucchini? It depends on several things.

For one, some recipe explanations even rely on the extra moisture zucchini provides. Pay close attention to the instructions in the recipe.

Second, some zucchini have more moisture than others. For example, a large homegrown garden zucchini will have more moisture than a medium-sized store-bought zucchini. When a recipe does recommend squeezing out excess water, take that into account.

add and store

Muffin mix: While these muffins are delicious, it can be fun to change them up every now and then. Try adding mini chocolate chips, raisins, nuts or dried cranberries.

How to store zucchini muffins:

  • Counter: stored in a sealed container for 3-4 days.
  • Refrigerator: Wrap the muffins individually in plastic wrap or flash freeze them, then place them in an airtight freezer-safe container. Label and freeze for 2-3 months. Thaw before serving.

Check out more zucchini recipes:

Of course, bread, breakfast

American food

Prep time 8 minutes

Cook Time 18 minutes

Total time 26 minutes

30 servings

Calories 233 kcal

by Lil’ Luna

muffin

  • 3 eggs
  • 1 cup melted butter
  • 1 tablespoon vanilla
  • 1 mashed banana
  • 1 1/2 cups shredded zucchini (about 2 medium zucchini) – used up
  • 2 1/2 cups sugar
  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts, optional
  • 1 cup chocolate chips optional
  • Preheat oven to 350.

  • In a large bowl, stir eggs and vanilla butter together. West Hulusi added banana and mix well. shelved.

  • In another bowl, combine dry ingredients – sugar, flour, cinnamon, baking soda, salt and baking powder.

  • Add dry ingredients to wet ingredients and mix until combined.

  • Pour into muffin liners and fill to 2/3 – ¾ full.

  • Bake at 350 degrees for 20-25 minutes.

Adapted from allrecipes.com.

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  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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