18 Delicious Zucchini Bread Muffins Recipes Healthy

Welcome to the ultimate zucchini bread muffin roundup, where we've gathered 18 scrumptious, healthy recipes that'll make your taste buds dance! Whether you're looking for a quick breakfast fix, a nutritious snack, or a way to sneak more veggies into your diet, these muffins are your answer. Perfect for home cooks of all levels, each recipe promises moist, flavorful goodness. Let's dive in and find your next kitchen favorite!

Classic Zucchini Bread Muffins

Nothing says home baking like these moist, spiced zucchini bread muffins, perfect for a quick breakfast or a cozy afternoon snack.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil

2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.

Fold the grated zucchini into the wet ingredients, then gently combine the wet and dry mixtures until just incorporated.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins boast a delightful balance of sweetness and spice, with the zucchini ensuring they’re incredibly moist without being heavy.

Tip: For an extra touch, sprinkle the tops with a little cinnamon sugar before baking for a sweet, crunchy crust.

Chocolate Chip Zucchini Bread Muffins

These Chocolate Chip Zucchini Bread Muffins are the perfect way to sneak some veggies into your dessert, offering a moist, tender crumb with bursts of chocolate in every bite.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil

1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini)

1/2 cup chocolate chips

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.

In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Stir the grated zucchini into the wet ingredients, then gently fold in the dry ingredients until just combined. Avoid overmixing. Fold in 1/2 cup chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

What makes these muffins stand out is the perfect balance of sweetness from the chocolate chips and the subtle, earthy undertones of zucchini, creating a delightful contrast in flavors.

Tip: For an extra chocolatey version, sprinkle a few additional chocolate chips on top of each muffin before baking.

Gluten-Free Zucchini Bread Muffins

These Gluten-Free Zucchini Bread Muffins are a delightful way to sneak some veggies into your day, with a moist texture and just the right amount of sweetness.

2 cups grated zucchini (about 2 medium zucchinis)
2 large eggs

1/2 cup melted coconut oil
1/2 cup maple syrup
1 tsp vanilla extract

1 1/2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda

1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the grated zucchini, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
In another bowl, mix the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins stand out with their perfectly spiced flavor and tender crumb, thanks to the combination of almond and coconut flours. They’re a hit for breakfast or as a snack, any time of the year.

Tip: For an extra touch, sprinkle the tops with a little cinnamon sugar before baking.

Vegan Zucchini Bread Muffins

These moist, flavorful muffins are a perfect way to sneak some veggies into your breakfast or snack time, and they’re completely plant-based!

1 1/2 cups all-purpose flour
1/2 cup granulated sugar

1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp salt

1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup vegetable oil

1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)

1/2 cup chopped walnuts (optional)

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.

In another bowl, mix 1/3 cup vegetable oil, 1/4 cup unsweetened applesauce, and 1 tsp vanilla extract until well combined. Stir in the grated zucchini.
Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in 1/2 cup chopped walnuts if using.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? The zucchini keeps them incredibly moist without any dairy or eggs, making them a guilt-free treat any time of day.

Tip: For an extra touch of sweetness, sprinkle the tops with a little turbinado sugar before baking.

Whole Wheat Zucchini Bread Muffins

These wholesome muffins pack a nutritious punch with whole wheat flour and fresh zucchini, making them a perfect grab-and-go breakfast or snack.

1 1/2 cups whole wheat flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 teaspoon ground cinnamon
1/2 cup honey
1/3 cup melted coconut oil

1 large egg
1 teaspoon vanilla extract
1 1/2 cups grated zucchini

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix 1/2 cup honey, 1/3 cup melted coconut oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.

Fold the grated zucchini into the wet ingredients, then gently combine with the dry ingredients until just mixed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The subtle sweetness of honey and the moist texture from zucchini make these muffins irresistibly tender. They’re a fantastic way to sneak some veggies into your day!

Tip: For an extra touch, sprinkle the tops with a little cinnamon sugar before baking for a sweet, crunchy crust.

Cinnamon Swirl Zucchini Bread Muffins

These muffins combine the moist tenderness of zucchini bread with the sweet, spicy swirl of cinnamon, making them a perfect grab-and-go breakfast or snack.

1 1/2 cups all-purpose flour
1 teaspoon baking soda

1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegetable oil

1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini

2 tablespoons granulated sugar (for cinnamon swirl)
1 teaspoon ground cinnamon (for cinnamon swirl)

Preheat your oven to 350°F and line a muffin tin with paper liners.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined. Stir in the grated zucchini.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the swirl.
Fill each muffin cup halfway with batter, sprinkle with some of the cinnamon-sugar mixture, then top with more batter. Use a toothpick to swirl the cinnamon sugar into the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in the cinnamon sugar swirl that creates pockets of sweetness in every bite, contrasting beautifully with the moist zucchini bread base.

Tip: For an extra crunch, sprinkle the tops with a little extra cinnamon sugar before baking.

Lemon Zucchini Bread Muffins

These Lemon Zucchini Bread Muffins are the perfect blend of tangy and sweet, with a moist texture that’ll have everyone asking for seconds.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar

1/3 cup vegetable oil
1 large egg
1/2 cup grated zucchini

2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In another bowl, mix 1/2 cup granulated sugar, 1/3 cup vegetable oil, and 1 large egg until smooth. Stir in 1/2 cup grated zucchini, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1/2 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The bright lemon flavor paired with the subtle sweetness of zucchini makes these muffins a refreshing treat any time of day.

Tip: For an extra lemony kick, drizzle the cooled muffins with a simple glaze made of powdered sugar and lemon juice.

Pumpkin Spice Zucchini Bread Muffins

These muffins are the perfect blend of cozy pumpkin spice and fresh zucchini, creating a moist, flavorful treat that’s ideal for breakfast or a snack.

1 1/2 cups all-purpose flour
1 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup pumpkin puree

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Stir in 1 cup grated zucchini and 1/2 cup pumpkin puree into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in their perfect balance of spice and sweetness, with the zucchini ensuring they stay incredibly moist. A delightful surprise in every bite!

Tip: For an extra touch, sprinkle the tops with a little cinnamon sugar before baking for a sparkling, sweet crust.

Blueberry Zucchini Bread Muffins

These muffins are a delightful twist on classic zucchini bread, bursting with juicy blueberries for a sweet and moist treat that’s perfect for breakfast or a snack.

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup fresh blueberries

Instructions:

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon ground cinnamon.
In a large bowl, mix 1/2 cup vegetable oil, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until well combined. Beat in 2 large eggs and 1 teaspoon vanilla extract.
Stir the grated zucchini into the wet ingredients, then gently fold in the dry ingredients until just combined. Be careful not to overmix.
Fold in 1 cup fresh blueberries, then divide the batter evenly among the prepared muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of zucchini and blueberries creates a muffin that’s incredibly moist with a pop of sweetness in every bite. The cinnamon adds a warm spice that makes these muffins irresistible.

Tip: For an extra burst of flavor, toss the blueberries in a little flour before folding them into the batter to prevent them from sinking to the bottom.

Banana Zucchini Bread Muffins

These Banana Zucchini Bread Muffins are the perfect way to sneak some veggies into your breakfast, with a moist texture and just the right amount of sweetness.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 ripe bananas, mashed
1 cup grated zucchini
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix the mashed bananas, grated zucchini, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of banana and zucchini not only makes these muffins incredibly moist but also adds a subtle sweetness and texture that’s hard to resist. Perfect for those mornings when you need a quick, nutritious bite!

Tip: For an extra touch of sweetness, sprinkle the tops with a little brown sugar before baking.

Apple Cinnamon Zucchini Bread Muffins

These Apple Cinnamon Zucchini Bread Muffins are the perfect way to sneak some veggies into your breakfast, with a sweet and spicy twist that’ll have everyone asking for seconds.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup diced apple

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Fold the grated zucchini and diced apple into the wet ingredients, then gently combine with the dry ingredients until just mixed.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of juicy apple and moist zucchini creates a tender crumb that’s irresistibly fluffy, with just the right amount of spice from the cinnamon.

Tip: For an extra crunch, sprinkle the tops with a little coarse sugar before baking.

Carrot Zucchini Bread Muffins

These Carrot Zucchini Bread Muffins are the perfect way to sneak some veggies into your breakfast or snack time, offering a moist, flavorful bite every time.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup grated carrots

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Fold the grated zucchini and grated carrots into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of carrots and zucchini not only adds nutrition but also ensures these muffins stay incredibly moist. The hint of cinnamon brings a warm, comforting flavor that makes these muffins a hit any time of day.

Tip: For an extra crunch, sprinkle the tops with chopped walnuts or pecans before baking.

Almond Flour Zucchini Bread Muffins

These moist and nutty muffins are a delightful way to sneak some veggies into your breakfast or snack time, with a texture so tender you won’t believe they’re gluten-free!

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup melted coconut oil
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (squeezed to remove excess moisture)
1/4 cup chopped walnuts (optional)

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
In another bowl, mix the melted coconut oil, honey, eggs, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated zucchini and chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? Almond flour gives them a rich, moist crumb, while the zucchini keeps them perfectly tender without any gluten. A sprinkle of walnuts adds a delightful crunch, making every bite a little adventure.

Tip: For an extra flavor boost, try adding a pinch of nutmeg or a handful of chocolate chips to the batter before baking.

Coconut Zucchini Bread Muffins

These Coconut Zucchini Bread Muffins are a delightful twist on the classic, offering a moist, tender crumb with a tropical flair that’s perfect for breakfast or a snack.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup shredded coconut

Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In a large bowl, beat together 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil until well combined. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Fold the grated zucchini and 1/2 cup shredded coconut into the wet ingredients.
Gradually add the dry ingredients to the wet, mixing just until combined.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The shredded coconut adds a subtle sweetness and texture that makes these muffins stand out from the usual zucchini bread. They’re a fantastic way to sneak some veggies into your day without sacrificing flavor.

Tip: For an extra coconut kick, toast the shredded coconut before adding it to the batter for a deeper flavor.

Peanut Butter Zucchini Bread Muffins

These muffins are the perfect way to sneak some veggies into your breakfast, with a rich peanut butter twist that’ll have everyone asking for seconds.

1 1/2 cups all-purpose flour
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup grated zucchini, squeezed dry
1/2 cup chocolate chips (optional)

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In another bowl, mix 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
Fold the dry ingredients into the wet mixture, then stir in 1 cup grated zucchini and 1/2 cup chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The combination of peanut butter and zucchini creates a uniquely moist and flavorful muffin that’s surprisingly wholesome. Tip: For an extra peanut butter punch, drizzle melted peanut butter over the cooled muffins.

Double Chocolate Zucchini Bread Muffins

These muffins are the perfect way to sneak some veggies into your dessert, with a rich chocolate flavor that’ll have everyone coming back for seconds.

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup chocolate chips

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In another bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients, then stir in 1 1/2 cups grated zucchini and 1/2 cup chocolate chips until just combined.
Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in the moist texture from the zucchini, paired with the double hit of chocolate for a treat that’s indulgent yet surprisingly wholesome.

Tip: For an extra chocolatey experience, sprinkle a few additional chocolate chips on top of the muffins before baking.

Maple Pecan Zucchini Bread Muffins

These muffins are a delightful twist on classic zucchini bread, with the rich flavors of maple and pecans adding a cozy, autumnal touch.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup maple syrup
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped pecans

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
In another bowl, mix 1/2 cup maple syrup, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Fold the grated zucchini into the wet ingredients, then gradually add the dry ingredients, stirring just until combined. Stir in 1/2 cup chopped pecans.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The maple syrup not only sweetens these muffins naturally but also gives them a moist, tender crumb that’s hard to resist. The pecans add a lovely crunch, making every bite a delightful contrast of textures.

Tip: For an extra maple flavor, drizzle the cooled muffins with a little more maple syrup before serving.

Spiced Zucchini Bread Muffins

These Spiced Zucchini Bread Muffins are the perfect way to sneak some veggies into your day, packed with warm spices and a tender crumb that’ll have everyone asking for seconds.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini

Preheat your oven to 350°F and line a muffin tin with paper liners or grease well.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Fold the grated zucchini into the wet ingredients, then gently combine with the dry ingredients until just mixed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? The zucchini keeps them incredibly moist, while the blend of spices adds a cozy depth of flavor that’s just right any time of day.

Tip: For an extra treat, sprinkle the tops with a little cinnamon sugar before baking for a sweet, spiced crust.

Conclusion

We hope this roundup of 18 delicious zucchini bread muffin recipes inspires your next baking adventure! Each recipe offers a unique twist on this classic treat, ensuring there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the zucchini love. Happy baking!