Zucchini Bread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, flavorful zucchini bread baked as muffins with warm spices like cinnamon and nutmeg and studded with chocolate. An easy summertime baking recipe that is freezer-friendly. Great for breakfast or as a snack.
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Nutrition & ingredients
Ingredients
serves 12- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
- optional: coarse sugar, for sprinkling on top
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 161mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 22mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.