Zucchini Bread Muffins
Moist zucchini muffins baked with half whole wheat flour, crunchy walnuts and melty chocolate chips. Healthier than your average muffin recipe. Who said eating your veggies had to be painful?
I was skeptical of zucchini bread for a long time. Who gave zucchini the right to infiltrate a sweet bread? What kind of self-loathing person would eat such a thing?
Well, me, as it turns out.
I asked myself these questions for years. Banana bread? That makes sense. But zucchini bread? You’ve gone a bridge too far, my friend. The battle between my ears raged on until my curiosity got the best of me. I resigned myself to giving it a try and snapped up a few when zucchinis started popping up at the farmers market.
As it turns out, you can’t even taste the zucchini. Like, at all. It just tastes like a sweet bread, but a way prettier one at that!
Zucchinis are packed with Vitamin C and full of water, so you can get away with using less liquids in this zucchini muffin recipe. In the interest of trying to make this recipe healthy-ish, I mixed white and whole wheat flours, and didn’t use too much sugar, though you can definitely afford to add another ¼ cup or more if you’re looking for something more indulgent.
Zucchini muffins are great because they’re already portioned out and easy to grab before work, for a snack or even for dessert. If you wanted to bake a loaf, keep it in the oven for another 15-20 minutes before checking for doneness.
Chocoholics, feel free to sprinkle in a ½ cup (give or take) of chocolate chips. I sprinkled some on top as a finishing touch but… they kinda fell all over the place. Pretty, but not very practical for anyone on-the-go. Blueberries would probably be great too.
So without further ado, I present my not-so-scary zucchini muffin recipe! Give it a try. You might even like it.
Zucchini Bread Muffins
- muffin pan
- 1 ½ c. zucchini shredded (use larger setting on your shredder)
- 1 1/4 c. whole wheat flour
- 1 c. white flour
- 1/2 c. brown sugar
- 1/2 c. walnuts
- pinch salt
- 1 tbsp. baking powder
- 1/3 c. melted butter
- 2 eggs
- 1/4 c. milk (or dairy-free substitute)
- 1 tsp. vanilla
- ½ tbsp. cinnamon
- Optional: ½ c. chocolate chips
- Preheat oven to 415°F.
- Mix dry ingredients in a medium bowl until fully combined.
- Create a well in the center and add in liquid ingredients. Mix until just combined.
- Fold in the zucchini, about ½ cup at a time, until just combined.
- Pour into greased muffin tins, filling just over halfway, and bake about 25 minutes. Poke with a toothpick or fork. If it comes out clean, they’re ready to eat! Serve warm with butter.