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Busy mornings don’t have to mean skipping breakfast or grabbing something unhealthy on the go. These Zucchini Bread Muffins are a nutritious, make-ahead breakfast option that’s naturally moist, subtly sweet, and bursting with fiber and veggies. Whether you’re meal prepping for the week or just looking to reduce food waste (hello, surplus zucchini!), these muffins are a wholesome, freezer-friendly solution.
Made with pantry staples, fresh zucchini, and a blend of warming spices, this recipe offers all the cozy flavors of classic zucchini bread—in a convenient, portable form.
Why You’ll Love These Zucchini Bread Muffins
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Meal-Prep Friendly: Bake once, enjoy all week (or month).
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Vegetable-Packed: A sneaky way to add veggies to your morning routine.
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Freezer-Ready: Store well for up to 3 months.
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Refined Sugar Optional: Can be sweetened naturally with maple syrup or honey.
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Kid-Approved: Mild, sweet, and fluffy—great for lunchboxes too!
Ingredients You’ll Need
Dry Ingredients
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1 ¾ cups (220g) whole wheat flour (or use a 50/50 mix of all-purpose and whole wheat)
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1 tsp baking soda
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½ tsp baking powder
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1 tsp cinnamon
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¼ tsp nutmeg
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¼ tsp salt
Wet Ingredients
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2 large eggs
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½ cup unsweetened applesauce
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¼ cup maple syrup or honey
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⅓ cup plain Greek yogurt (or dairy-free yogurt)
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1 tsp vanilla extract
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2 tbsp olive oil or avocado oil
Add-ins
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1 ½ cups grated zucchini (about 1 medium zucchini, squeezed of excess water)
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Optional: ½ cup chopped walnuts or dark chocolate chips
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Topping (optional): rolled oats or sunflower seeds
How to Make Zucchini Bread Muffins
Step 1: Prepare the Zucchini
Grate the zucchini using a box grater. Place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Set aside.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add applesauce, maple syrup (or honey), yogurt, vanilla, and oil. Whisk until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
Step 5: Fold in Zucchini and Add-ins
Gently fold in the shredded zucchini and any optional mix-ins like nuts or chocolate.
Step 6: Fill Muffin Tins
Line a 12-cup muffin pan with liners or lightly grease it. Divide the batter evenly. Optionally, sprinkle oats or seeds on top for a beautiful finish.
Step 7: Bake
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
Storage & Freezing Tips
Short-Term Storage
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing Instructions
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Let muffins cool completely.
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Wrap each muffin in parchment paper and store in a freezer-safe bag.
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Freeze for up to 3 months.
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To reheat: microwave for 30–45 seconds or thaw overnight in the fridge.
Meal Prep Tips
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Double the Recipe: Make two batches and freeze one.
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Portion for the Week: Place 1–2 muffins per container for easy grab-and-go access.
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Pair With: A boiled egg, a banana, or nut butter for a balanced breakfast.
Health Benefits of Zucchini Muffins
Zucchini
Low in calories and high in water and fiber, zucchini supports digestion and hydration.
Whole Wheat Flour
Offers more fiber and nutrients than white flour, helping to keep you full longer.
Greek Yogurt
Adds protein and creaminess without extra fat.
Natural Sweeteners
Using maple syrup or honey helps avoid refined sugars and provides subtle caramel notes.
Recipe Variations
Vegan Version
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Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
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Replace yogurt with non-dairy yogurt or mashed banana.
Gluten-Free Version
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Use a gluten-free all-purpose flour blend with xanthan gum.
Nut-Free Option
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Omit walnuts; top with seeds like pumpkin or sunflower for crunch.
FAQs About Zucchini Muffins
Can I use frozen zucchini?
Yes, just make sure to thaw and drain it very well before adding to the batter.
Do these muffins taste like vegetables?
Not at all! The zucchini blends into the background, adding moisture without any strong flavor.
Can I reduce the sweetener?
Absolutely. You can cut the maple syrup to 2 tablespoons or replace it with mashed banana for natural sweetness.
How do I know when the muffins are done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.
Can kids eat these?
Yes! These muffins are soft, mildly sweet, and great for toddlers and kids of all ages.
Final Thoughts
These Zucchini Bread Muffins make breakfast simple, nutritious, and satisfying. Whether you’re trying to sneak in more vegetables, feed a busy family, or just meal prep for the week, this easy muffin recipe checks every box. Grab a muffin on your way out the door—or savor it slowly with a cup of coffee. Either way, you’ll start your day right.
