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easy and delicious Mini Zucchini Muffins

Zucchini Muffins

Although we haven’t had any new zucchini from our organic garden in a few weeks now, we were totally overrun with it just a month ago!  I scoured Google, Pinterest, friends’ recipes for any zucchini recipe I could find!  I even created a few of my own, like my Feta Zucchini Boats {oh so delicious!}.

While I love Zucchini Bread, somtimes it’s not so kid or on-the-go friendly.  And even though I’m a SAHM I’m constantly eating on the go… chasing these two girlies around the house.  So, I decided a Zucchini Muffin would be way better AND the mini idea simply came because the girls love mini muffins for breakfast!  If you have kiddos, you’ll definitely want to invest a fun, mini muffin pan!  These delicious mini muffins are a fabulous way to get the girls to eat the yummy green Zucchini that they sometimes try to avoid!

Zucchini Muffins

easy and delicious Mini Zucchini Muffins

here’s what you’ll need:

2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
1 tsp each of Salt, Baking Powder, and Baking Soda
2 tsp Cinnamon
1 tsp Allspice

3/4 cup plus 2 tbsp Oil
2 Eggs
2 tsp Vanilla
2 cups shredded Zucchini

Pecans {optional}
Raisins {optional}

First, mix all of your dry ingredients – everything in the first set.  Next, you’ll mix your wet ingredients including your grated Zucchini.


To get 2 cups of shredded Zucchini, you’ll need 2 smaller size or 1 medium size Zucchini.  I grate down to the seeds.


After both your dry and wet ingredients are mixed together {in separate bowls}, combine them!  {Love that handmade wooden spoon?  Yeah, me too!}  After you’ve combined, you can add optional ingredients if you choose!


This amount of batter yielded me just around 48 Mini Zucchini Muffins – so 2 pans.  Bake your mini muffins at 350 degrees for right at 15 minutes.  Be sure to check around 10 and take them out when your toothpick comes clean.


I’ve made about 3 batches of these because they’re super easy and delicious – and a great way to use up Zucchini from your garden {or from the Farmer’s Market}.  They freeze very well too!

Zucchini Muffins

Are you a Zucchini Bread or Muffin Fan?


  1. Julie Wood

    Very healthy recipe! I love the idea of making mini muffins, and adding zucchini really makes these muffins taste so good. These are easy to make and I would love to have these as the bread item for Thanksgiving!

  2. These do look delicious! I’ll definitely be trying this recipe, and if my garden’s as productive next year, will be a great way to use up the mountain of zucchini.

  3. Michelle F. says:

    those looks so good.

  4. What a great recipe. I love the idea of making mini muffins. I also like that they freeze great. These would be great to have in the freezer to pull out during the holiday’s when you have company.

  5. Marisa Johnson says:

    My mouth is kind of watering right now. My Mom grows Zucchini every year, and always makes bread with them. I like the idea of the muffins better. She just harvested the last of hers (I think, as she made the bread over the weekend), so I will have to save this for next year. Thank you for sharing :-)

  6. I made these muffins this morning. Very tasty and easy recipe. Thank you

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