25+ Delicious Zucchini Bread Muffin Recipes to Satisfy Your Cravings

Zucchini bread muffins are a delightful and versatile treat that brings together the best of both worlds: the comforting flavors of traditional zucchini bread and the convenience of muffins.

These tasty bites are perfect for breakfast, snacks, or even dessert, making them a go-to option for busy families and health-conscious individuals alike.

With their moist texture and the natural sweetness of zucchini, these muffins can be easily customized with various ingredients, from chocolate chips to nuts and spices.

In this blog post, we’ll explore over 25 delicious zucchini bread muffin recipes that are sure to satisfy your cravings and impress your loved ones.

Whether you prefer sweet or savory, healthy or indulgent, there’s a zucchini muffin recipe here for everyone!

25+ Delicious Zucchini Bread Muffin Recipes to Satisfy Your Cravings

Incorporating zucchini into your baking not only adds moisture and flavor but also boosts the nutritional value of your treats.

The 25+ zucchini bread muffin recipes shared in this article provide a fantastic array of options to suit every taste preference and occasion.

From chocolate chip and lemon poppy seed to savory cheddar and herb variations, these muffins are a delightful way to enjoy a classic favorite while sneaking in some veggies.

So, grab your zucchini and get ready to whip up a batch of these mouthwatering muffins that are perfect for sharing or savoring all on your own.

Classic Zucchini Bread Muffins

Moist and delicious, these Classic Zucchini Bread Muffins combine grated zucchini with warm spices and a hint of sweetness. They’re perfect for breakfast, a snack, or even a dessert. These muffins are quick to prepare and a great way to incorporate zucchini into a tasty treat that’s a hit with everyone, even kids.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
2. Grate the zucchini and gently press it between paper towels to remove excess moisture.
3. In a large bowl, whisk together the flour, whole wheat flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract. Fold in the grated zucchini.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Classic Zucchini Bread Muffins are a timeless recipe that’s simple to make and so satisfying. Enjoy the soft, moist texture, and warm, comforting flavor. They’re ideal for meal prep and stay fresh for days. Just add butter or cream cheese if you want a little extra indulgence!

Chocolate Chip Zucchini Muffins

If you’re craving something sweet but still want a healthy twist, these Chocolate Chip Zucchini Muffins hit the spot. The zucchini keeps the muffins moist, while the chocolate chips add a deliciously gooey element, making them hard to resist!

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchini and pat it dry with a paper towel to remove excess moisture.
3. In a large bowl, whisk the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
4. In another bowl, mix the vegetable oil, egg, and vanilla extract, then stir in the grated zucchini.
5. Fold the wet ingredients into the dry ingredients, mixing just until combined. Gently fold in the chocolate chips.
6. Divide the batter among the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Zucchini Muffins are perfect for those who love a touch of chocolate in their treats. These muffins strike a great balance between healthy and indulgent, making them the perfect snack or even a quick dessert.

Lemon Blueberry Zucchini Muffins

These Lemon Blueberry Zucchini Muffins are a fresh twist on zucchini muffins, combining tart lemon, juicy blueberries, and a subtle hint of zucchini for a light and refreshing treat. They’re ideal for summer gatherings or as a morning treat.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp lemon zest
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup lemon juice
• 1 cup fresh blueberries (or frozen, if fresh is unavailable)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchini and lightly press it with a paper towel to remove extra moisture.
3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and lemon zest.
4. In a separate bowl, whisk the vegetable oil, egg, vanilla extract, and lemon juice. Stir in the grated zucchini.
5. Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
6. Divide the batter among the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Blueberry Zucchini Muffins are the perfect blend of citrus and berry with a slight vegetable sweetness from the zucchini. The lemon brings out the flavor of the blueberries beautifully, making each bite refreshing and light. These muffins are sure to brighten up your breakfast or snack time!

Spiced Carrot and Zucchini Muffins

A delightful fusion of carrot cake and zucchini bread, these Spiced Carrot and Zucchini Muffins bring together warm spices and a hint of sweetness, creating a comforting muffin ideal for any time of day. With shredded carrots and zucchini, they’re loaded with flavor, texture, and nutrients.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrots (about 2 medium carrots)
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
2. Grate the zucchini and carrots, and pat them dry with a paper towel.
3. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. In another bowl, whisk the oil, eggs, and vanilla extract. Stir in the grated zucchini and carrots.
5. Pour the wet mixture into the dry ingredients, mixing until just combined. Fold in the walnuts, if desired.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Spiced Carrot and Zucchini Muffins are a wonderful twist on a traditional muffin. With each bite, you’ll enjoy the warmth of the spices, the sweetness of the carrots, and the subtle zucchini flavor. Perfect for a cozy breakfast or as an afternoon treat.

Banana Zucchini Oat Muffins

Banana Zucchini Oat Muffins are a wholesome, hearty choice packed with natural sweetness from ripe bananas, oats, and zucchini. These muffins are a great way to add fiber and nutrients to your day while enjoying a soft, delicious treat. They’re naturally sweetened and kid-friendly!

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 ¼ cups rolled oats
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup vegetable oil or melted coconut oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
2. Grate the zucchini, and pat dry with a paper towel to remove excess moisture.
3. In a large bowl, mix together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl, combine the mashed bananas, oil, egg, and vanilla extract, then stir in the grated zucchini.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Banana Zucchini Oat Muffins are a balanced snack that combines sweet banana flavor with wholesome oats and zucchini. They’re perfect for breakfast on-the-go or as a satisfying snack that keeps you fueled and energized.

Coconut Almond Zucchini Muffins

With a tropical twist, these Coconut Almond Zucchini Muffins are light, moist, and slightly nutty. The coconut flakes add a hint of sweetness, while the almonds bring a satisfying crunch. These muffins are ideal for a unique treat that’s both tasty and nutritious.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup coconut flakes (unsweetened)
• ½ cup sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp cinnamon
• ⅓ cup vegetable oil or melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ cup chopped almonds (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, combine the flour, coconut flakes, sugar, baking soda, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together the oil, egg, vanilla extract, and almond extract, then fold in the zucchini.
5. Mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped almonds if desired.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Coconut Almond Zucchini Muffins bring a little bit of island flair to your muffin routine. With coconut’s natural sweetness and almonds’ crunch, each bite feels like a treat. Enjoy them for breakfast or a snack with a hint of something tropical and refreshing.

Apple Cinnamon Zucchini Muffins

Apple Cinnamon Zucchini Muffins combine grated apples, zucchini, and a sprinkle of cinnamon to make a delicious, cozy treat. The apple adds natural sweetness and a hint of tartness, while the cinnamon provides a warm, comforting flavor that makes these muffins feel like autumn in a bite.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated apple (about 1 medium apple, peeled and cored)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Grate the zucchini and apple, then press them lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, mix the oil, eggs, and vanilla extract, then stir in the grated zucchini and apple.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Apple Cinnamon Zucchini Muffins are perfect for fall or whenever you crave a warm, fruity muffin. The combination of apple and cinnamon with zucchini creates a delightful flavor that’s sure to be a hit with family and friends alike.

Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins are a delightful blend of fall flavors and wholesome ingredients. The pumpkin puree makes these muffins incredibly moist, while the zucchini adds texture and extra nutrients. These muffins are warmly spiced and perfect for a cozy breakfast or snack.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
2. Grate the zucchini, and pat it dry with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In another bowl, mix the vegetable oil, pumpkin puree, egg, and vanilla extract, then fold in the grated zucchini.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Pumpkin Zucchini Muffins are perfect for the fall season, offering a deliciously spiced flavor with a soft, moist texture. The pumpkin and zucchini pair beautifully, making these muffins a fantastic choice for breakfast, dessert, or a snack.

Maple Pecan Zucchini Muffins

Maple Pecan Zucchini Muffins are sweetened with maple syrup and topped with crunchy pecans, adding a unique and tasty twist to classic zucchini muffins. The natural sweetness of maple syrup and the nutty flavor of pecans make these muffins a special treat for any time of day.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup pure maple syrup
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ⅓ cup vegetable oil or melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped pecans (plus extra for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together the oil, maple syrup, egg, and vanilla extract, then stir in the grated zucchini.
5. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chopped pecans.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full, and sprinkle extra pecans on top.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Maple Pecan Zucchini Muffins bring together the rich flavors of maple syrup and pecans, giving these muffins a warm, nutty sweetness. Perfect for a morning coffee pairing or an afternoon snack, these muffins are a delightful blend of flavors that feel comforting and indulgent.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins are a delicious way to sneak some veggies into a sweet treat. The rich chocolate chips complement the moist, tender zucchini, making these muffins a perfect dessert or breakfast option. They’re great for satisfying your sweet tooth while still enjoying the health benefits of zucchini.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup chocolate chips (semi-sweet or dark)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Grate the zucchini and pat it dry with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, whisk together the oil, eggs, and vanilla extract. Stir in the grated zucchini.
5. Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Chocolate Chip Zucchini Muffins are a favorite for both kids and adults. The rich chocolate flavor paired with the moist zucchini creates a delightful treat that you can enjoy guilt-free for breakfast, dessert, or a snack.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins are a refreshing twist on the classic muffin. The bright lemon flavor combined with the crunch of poppy seeds and the moisture of zucchini makes these muffins light, airy, and incredibly flavorful. Perfect for spring or summer, they’re a delightful way to start your day.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp poppy seeds
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, and poppy seeds.
4. In another bowl, mix the oil, eggs, vanilla extract, lemon zest, and lemon juice. Stir in the grated zucchini.
5. Combine the wet ingredients with the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Poppy Seed Zucchini Muffins are a bright and cheerful treat that adds a refreshing touch to your baking routine. Their tangy flavor and moist texture make them a delightful snack or breakfast item that will brighten your day.

Savory Zucchini and Cheese Muffins

Savory Zucchini and Cheese Muffins offer a delicious alternative to sweet muffins. These cheesy, herb-infused muffins make a perfect side dish or snack. With the addition of zucchini, they remain moist and flavorful, making them an excellent choice for a savory breakfast or appetizer.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup shredded cheese (cheddar or mozzarella)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp dried herbs (like oregano or basil)
• ¼ cup chopped fresh chives or green onions (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, cheese, baking powder, baking soda, salt, pepper, garlic powder, and dried herbs.
4. In another bowl, whisk together the oil and eggs, then stir in the grated zucchini.
5. Combine the wet and dry ingredients, mixing until just combined. If using, fold in the chopped chives or green onions.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Savory Zucchini and Cheese Muffins are a delicious and satisfying option for any meal of the day. Their cheesy goodness paired with the moisture of zucchini makes them a great choice for breakfast, lunch, or as a side dish at dinner. Enjoy them warm or at room temperature for a delightful savory treat!

Carrot Zucchini Muffins

Carrot Zucchini Muffins are a wholesome and flavorful treat that combines the sweetness of carrots with the subtle earthiness of zucchini. These muffins are not only delicious but also packed with nutrients, making them a great option for breakfast or a snack. The combination of grated vegetables ensures they are moist and flavorful while remaining light and fluffy.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrots (about 2 medium carrots)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Grate the zucchini and carrots, then press them lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, mix the oil, eggs, and vanilla extract, then stir in the grated zucchini and carrots.
5. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped nuts if desired.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Carrot Zucchini Muffins are a wonderful way to enjoy the flavors of both vegetables in a single, satisfying treat. They’re perfect for breakfast on the go or as a nutritious snack during the day, providing a boost of vitamins and minerals without sacrificing taste.

Coconut Zucchini Muffins

Coconut Zucchini Muffins are a tropical delight that combines the moistness of zucchini with the sweetness of shredded coconut. These muffins offer a delightful texture and flavor that transport you to a sunny beach, making them a great option for breakfast or an afternoon snack. The coconut adds a unique twist to the classic zucchini muffin, creating a light and refreshing treat.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup shredded coconut (sweetened or unsweetened)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, mix the oil, eggs, and vanilla extract, then stir in the grated zucchini and shredded coconut.
5. Pour the wet mixture into the dry ingredients and mix until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Coconut Zucchini Muffins provide a delightful twist on the traditional zucchini muffin, making them a fun and tasty addition to any breakfast table. Their sweet coconut flavor and moist texture make them perfect for pairing with coffee or tea for an afternoon treat.

Cheddar and Herb Zucchini Muffins

Cheddar and Herb Zucchini Muffins are savory delights packed with cheesy goodness and fresh herbs. These muffins are perfect for breakfast, lunch, or as a side for soups and salads. The combination of sharp cheddar and fragrant herbs gives these muffins a rich flavor that is both comforting and satisfying.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ½ cup shredded cheddar cheese
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp dried herbs (such as thyme or rosemary)
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp garlic powder
• ¼ cup chopped fresh parsley or chives (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Grate the zucchini and press it lightly with a paper towel to remove excess moisture.
3. In a large bowl, whisk together the flour, shredded cheddar cheese, baking powder, baking soda, salt, pepper, dried herbs, and garlic powder.
4. In another bowl, mix the oil and eggs, then stir in the grated zucchini. If using, fold in the chopped fresh herbs.
5. Combine the wet ingredients with the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cheddar and Herb Zucchini Muffins are a savory option that showcases the delicious combination of cheese and fresh herbs. They make a wonderful addition to any meal or can be enjoyed as a snack on their own, providing a hearty and satisfying treat that highlights the wonderful flavors of zucchini.

Note: More recipes​ are coming soon!