Name: Zucchini Bread Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup olive oil; ½ cup honey; ⅓ cup Greek yogurt; 2 large eggs; 2 teaspoons lemon zest; 2 cups shredded zucchini (about one large zucchini); ½ cup chopped walnuts; 1 ¾ cups all-purpose flour; ½ teaspoon salt; ¼ teaspoon ground nutmeg; 1 teaspoon baking powder; 1 teaspoon baking soda

Jump to Recipe· 3.8 from 1 review

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If you’re craving a wholesome treat that feels like a little hug from the inside, this Zucchini Bread Muffins Recipe is absolutely going to become your new best friend. Moist, tender, and perfectly spiced, these muffins marry the subtle sweetness of honey and the fresh zest of lemon with the gentle earthiness of shredded zucchini. They’re easy to make, packed with flavor, and just the right balance of indulgent yet nourishing. Whether you’re sneaking veggies into breakfast or need a snack that satisfies both grown-ups and kids, these zucchini bread muffins deliver every time.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds three visible layers: on the left side, a large pile of light green shredded zucchini with a moist texture; on the right side, a small heap of chopped, light brown walnuts; and underneath both, a smooth, bright yellow liquid creating a vibrant base layer that fills the bottom of the bowl. The ingredients are neatly separated but not mixed, showing their distinct colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple staples but each one plays a special role in making these muffins unforgettable. From the tender moisture of Greek yogurt to the warm aroma of nutmeg, every component works in harmony to create perfect texture, flavor, and color.

½ cup olive oil: Adds a lovely richness and keeps the muffins moist without heaviness.
½ cup honey: Natural sweetness that blends beautifully with the other flavors and keeps things tender.
⅓ cup Greek yogurt: Adds tang and moisture, plus a soft crumb texture.
2 large eggs: Provide structure and bind all the ingredients together.
2 teaspoon lemon zest: Brings a bright, fresh burst that lifts the entire muffin.
2 cups shredded zucchini: The star of the show, adding moisture and a subtle veggie flavor without overpowering the muffins.
½ cup chopped walnuts: Adds crunch and a toasty, nutty depth.
1 ¾ cups all-purpose flour: The base that gives the muffins their structure.
½ teaspoon salt: Balances sweetness and enhances all the flavors.
¼ teaspoon ground nutmeg: Warm spice that adds cozy comfort notes.
1 teaspoon baking powder: Helps the muffins rise to fluffy perfection.
1 teaspoon baking soda: Works alongside the baking powder for optimal lift and texture.

How to Make Zucchini Bread Muffins Recipe

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 350°F. Line your muffin pan with liners — this makes sure the muffins don’t stick and they come out looking perfect every time. It only takes a minute but sets you up for smooth sailing later.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the olive oil, honey, and Greek yogurt until you have a silky smooth blend. Then beat in the eggs and lemon zest until everything is fully incorporated. This mixture is going to infuse your muffins with moisture and brightness that keeps them so tender.

Step 3: Add Zucchini and Walnuts

Gently fold in the shredded zucchini and chopped walnuts. The zucchini adds natural juiciness and subtle veggie goodness, while the walnuts contribute crunch and a rich, nutty flavor that’s just irresistible.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, nutmeg, baking powder, and baking soda. Slowly fold this dry mixture into your wet ingredients. Don’t overmix — it’s okay if there are a few lumps. This ensures your muffins stay tender and fluffy.

Step 5: Scoop and Bake

Spoon the batter into the prepared muffin tins, leaving about half an inch of space at the top to allow for rising. Pop them into the oven and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in the pan for at least 15 minutes so they set just right before diving in.

How to Serve Zucchini Bread Muffins Recipe

A close-up view of a metal tray lined with a white and blue checkered cloth, filled with about twelve golden brown muffins with slightly cracked tops showing bits of green zucchini inside. Some muffins are lying on the side showing the ridged paper liners in a light beige color, while others sit upright displaying a rough, textured top. The tray is placed on a white marbled surface. The muffins look soft and moist with a warm, baked finish photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light spread of softened butter or a dab of cream cheese on a warm zucchini bread muffin can elevate it to something truly special. Alternatively, a sprinkle of powdered sugar or a drizzle of honey adds a touch of sweet charm and makes them look beautifully inviting.

Side Dishes

Pair these zucchini bread muffins with fresh fruit like berries or citrus for a bright contrast. They also go wonderfully alongside a cup of coffee, herbal tea, or even a creamy latte for breakfast or afternoon snack that feels thoughtfully complete.

Creative Ways to Present

Think beyond simply serving muffins on a plate. Try slicing one open and layering with ricotta and a drizzle of honey for a sweet and creamy snack, or use the muffins as a base for a mini breakfast sandwich with eggs and spinach. Their rich, moist texture can handle some fun creativity!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your zucchini bread muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh without drying out. If you want to extend their life a bit, refrigerate them for up to a week.

Freezing

These muffins freeze beautifully, making them perfect for busy days ahead. Wrap each muffin individually in plastic wrap or foil and then place them in a freezer-safe bag. They’ll keep well for up to 3 months, ready to pop out whenever the craving strikes.

Reheating

To warm frozen or refrigerated muffins, simply microwave each for about 20-30 seconds until soft and warm. If you prefer, bake them in a 350°F oven for 5-7 minutes to revive that freshly baked texture and aroma—it’s like having them fresh from the oven all over again!

FAQs

Can I use regular sugar instead of honey?

Yes, you can substitute honey with granulated sugar, brown sugar, or maple syrup. Keep in mind that honey adds moisture and a unique floral sweetness which might be slightly different, but your muffins will still turn out delicious.

Do I need to peel the zucchini before shredding?

No need to peel the zucchini. The skin is thin and full of nutrients, plus it adds a lovely green fleck to the muffins without affecting the overall texture or taste.

Can I make these muffins gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just make sure your baking powder is gluten-free as well for the best results.

How do I prevent zucchini from making the batter too watery?

After shredding, gently squeeze the zucchini in a clean kitchen towel or paper towels to remove some of the excess moisture. This helps keep your muffin batter from becoming too soggy.

Are these muffins suitable for freezing and reheating?

Yes! As mentioned, these zucchini bread muffins freeze well and reheat beautifully. They make a convenient grab-and-go breakfast or snack option anytime you want a homemade treat.

Final Thoughts

Making this Zucchini Bread Muffins Recipe is such a joyful experience because it brings together simple, wholesome ingredients into a truly delightful treat you can enjoy any time of day. These muffins have a magic way of sneaking in veggies without sacrificing flavor or texture, and once you taste one warm from the oven, you’ll understand why they become a fast favorite. Grab some zucchini and get baking—you’re going to love every bite!

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