Easy Zucchini Muffins
Prep time
Cook time
Total time
These delicious zucchini muffins are easy to make, and a great way to use up the extra zucchini from your summer garden.
Recipe type: Baked Goods
Serves: 24 muffins
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla
  1. Preheat the oven to 350F. Line 24 muffin tins with paper liners and set aside.
  2. Combine flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
  3. In another large bowl, beat eggs, sugar, oil, zucchini, and vanilla until combined. Add dry ingredients and stir until smooth (except for the zucchini, of course).
  4. Pour into prepared pans and bake for 18-23 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Let cool in the pan for 15 minutes, then remove and cool completely on wire racks.
I love my food processor as much as the next person, and I like how it makes long, boring kitchen tasks go faster. But shredding the zucchini in your food processor is a mistake for this recipe. The pieces of zucchini will be too big, and instead of melting away into the muffins, they'll stick around a be big zucchini chunks. Instead, use the large holes on a box grater, even though it will be tedious. :)
Recipe by Lulu the Baker at https://luluthebaker.com/easy-zucchini-muffins/