If you love my Best Zucchini Bread (which so many of you do!), you’re going to love these zucchini muffins.They’ve got everything you love about the bread, like the moist, tender crumb, warm sweetness, and plenty of fresh zucchini, but baked into perfectly portioned muffins that are easy to grab and go.What I really love is how versatile they are; you can enjoy them warm from the oven, pack them for breakfast, or tuck a few into the freezer for later.

And, be sure to check out more of my best muffin recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Gives the muffins structure while still keeping them soft and tender.I don’t recommend substitutions, but a 1:1 gluten-free baking blend should work if needed.Baking Powder + Baking Soda: Work together to give the muffins lift and a light, fluffy texture.

Kosher Salt: Balances the sweetness and enhances the overall flavor of the muffins.Light Brown Sugar: Adds sweetness and moisture, giving the muffins a soft, bakery-style texture.You can use dark brown sugar for a slightly deeper, richer flavor.

Granulated Sugar: Sweetens the muffins and helps create a tender crumb.You can reduce it slightly if you prefer a less sweet muffin, but I don’t recommend cutting it too much.Vegetable Oil: Keeps the muffins soft and moist for days.

Canol

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