Zucchini Bread Muffins
August 26, 2021
I happen to have way too many zucchini, so I decided to make these Zucchini Bread Muffins. Instead of making a loaf of bread, I like to make muffins so I can freeze them. Zucchini muffins freeze perfectly, if you wrap them individually in plastic wrap, then place them in a ziplock bag. They will last about 8 weeks in the freezer! To thaw, microwave on HIGH about 30 seconds for each muffin.
- Prep: 15 mins
- Cook: 25 mins
- Yields: Makes 12 muffins
Directions
1Preheat oven to 350° F and grease or line a muffin tin with paper liners.
2In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
3Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined (mixture will be very thick and somewhat dry).
4Fold zucchini into batter until incorporated.
5Fill muffin tins ¾ full.
6Bake for 20 - 22 minutes until an inserted toothpick comes out clean. Store at room temperature in an airtight container up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.
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