The Zucchini Bread Muffins is the best muffins in town EVER! sweet, moist, packed with shredded Zucchini along with nuts and almonds , spiced with vanilla, cinnamon and nutmeg. Zucchini Bread Muffins are soft and can be prepare in just few simple steps.
We know that we are living in a world full of Zucchini, as zucchini is in large quantity around us. So why shouldn’t we try new recipes that include zucchini in it. The time is giving us opportunity to try zucchini in different ways and make new recipes with it. If you have try banana bread than these muffins tastes similar to that and they are very easy to make.
The best part about this recipe is that there is no need of mixer in it. You just require two large bowls. You can make this in one bowl as well. Zucchini Bread Muffins are soft and can be prepare in just few simple steps.
Why These Zucchini Bread Muffins Are So Good
These Zucchini Bread Muffins are extra moist and flavorful.
These muffins can be freeze beautifully and easily. This recipe is finger licking good.
The best part about these muffins is that it can be prepare in just 20 minutes. It can be prepare in less time so this recipe is easy and takes less time.
The muffins can be easily double or triple.
How To Make Zucchini Bread Muffins
1- Pre heat the oven at 350 degree F. Take baking tray and place foil over it. Sprinkle oil over the tray so that muffins do not stick to the tray. Now take a large bowl and add the following ingredients in it. Flour, sugar, cinnamon, baking powder, baking soda, and salt.
Mix together eggs and oil in bowl and whisk them together properly. After that add the whisk mixture in vanilla. Stir this mixture with above powdered mixture and mix them together properly. The mixture will be thick and some kind of dry. Fold the zucchini into the mixture very precisely. Fill the muffins cup to 3/4 full with the mixture.
Bake the mixture in cups for about 20-22 minutes at 350 degree F until the toothpick comes out clean. Store at room temperature in air tight container for about 5 days or wrap individually with plastic wrap and it can be store in freezer or refrigerator up to 3 weeks. Serve them at room temperature or microwave them for few seconds and than serve them.
Freezing Instructions
If you want to freeze this Zucchini Bread Muffins as whole than let it cool properly after baking. After that wrap it in plastic wrap, followed by foil. Now place it in freezer and you can freeze it for 4 months in freezer. When you want to use it than remove it from freezer an hour before eating. It should be serve at room temperature so if you forget to remove it from freezer before time than you can microwave it too foe about few seconds.
If you want to freeze this zucchini bread in single slices than let them cool after baking and than place them in refrigerator over night. Slice the whole brad into pieces and than wrap the single slice with plastic wrap. Place wrap slices in plastic bags or in airtight container and freeze up to 4 months. When you want to eat it remove slices from freezer and eat them.
Why Bake With Zucchini
Zucchini is the best thing to bake with and this is best ingredient to bake with. Zucchini is available in large quantity in summer so it is best option to use Zucchini in baking dishes too. This vegetable is used in many side dishes so it is best to incorporate it with baking too. This Zucchini adds flavorless moisture with zero vegetable flavor.
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Zucchini Bread Muffins
The Zucchini Bread Muffins is the best muffins in town EVER! sweet, moist, packed with shredded Zucchini along with nuts and almonds , spiced with vanilla, cinnamon and nutmeg.
Ingredients
- 1 and 1/2 cups flour
- 1-cup sugar
- 1-teaspoon cinnamon
- 1/2-teaspoon baking powder
- 2 large eggs
- 1/2-teaspoon baking soda
- 1-teaspoon vanilla
- 1/2-teaspoon salt
- 1/2 cup olive or vegetable oil
- 2 cup unpeeled zucchini
Directions
1- Pre heat the oven at 350 degree F. Take baking tray and place foil over it. Sprinkle oil over the tray so that muffins do not stick to the tray.
2- Now take a large bowl and add the following ingredients in it. Flour, sugar, cinnamon, baking powder, baking soda, and salt.
3- Mix together eggs and oil in bowl and whisk them together properly. After that add the whisk mixture in vanilla. Stir this mixture with above powdered mixture and mix them together properly. The mixture will be thick and some kind of dry.
4- Fold the zucchini into the mixture very precisely.
5- Fill the muffins cup to 3/4 full with the mixture.
6- Bake the mixture in cups for about 20-22 minutes at 350 degree F until the toothpick comes out clean.
7- Store at room temperature in air tight container for about 5 days or wrap individually with plastic wrap and it can be store in freezer or refrigerator up to 3 weeks. Serve them at room temperature or microwave them for few seconds and than serve them.
Notes/Tips
- The quick tip about Zucchini Bread Muffins is that you can vary considerably in their moist content. If the zucchini is fresh and brought from garden than they have moist texture. Suppose if the zucchini is out of season than the muffins have dry texture.
- If you use both walnuts and dry fruits than the batter is increase, more muffins can be prepare from same batter.
- I recommend you to use butter instead of oil because butter gives more butter flavor and moist texture instead of oil.
- If you want to add some extra sweetness than you can add, you can add sugar free chocolate chips and blueberries in it.
- If you want to freeze this Zucchini Bread Muffins as whole than let it cool properly after baking. After that wrap it in plastic wrap, followed by foil. Now place it in freezer and you can freeze it for 4 months in freezer.
- If you want to freeze this zucchini bread in single slices than let them cool after baking and than place them in refrigerator over night. Slice the whole brad into pieces and than wrap the single slice with plastic wrap. Place wrap slices in plastic bags or in airtight container and freeze up to 4 months.