Zucchini Muffins Recipe: How to Make Zucchini Bread Muffins

Zucchini muffins are individually portioned quick breads featuring shredded zucchini for moistness and baking powder or baking soda for lift. These muffins come together in about thirty minutes and can keep for days, making them an excellent option for a quick bite. Made with a rich, smooth batter dotted with zucchini and often raisins, cranberries, or chocolate, they can veer sweet, but they’re not cupcakes, with a more neutral, subtle flavor.

Modern zucchini are a result of Italian cultivation in the nineteenth century; it takes its name from “zucca,” the Italian word for “squash.” (In French, it’s called a courgette.) The inclusion of zucchini also makes these muffins a bit healthier than other baked goods, especially since fresh zucchini is low in calories, cholesterol, and carbohydrates and a rich source of potassium and vitamin A.

There are a few key steps to keep in mind to ensure your zucchini muffins taste great and have the ideal texture. Read ahead for some essential tips:

1. 1. Grating zucchini: Use a heavy-duty box grater to shred the zucchini. It should be relatively sturdy, and you might have to use some elbow grease, but it’s worth it. If you want to use a food processor to speed things up, use the grater attachment rather than puréeing the zucchini.
2. 2. Draining zucchini: Zucchini squash has high water content. To prevent the excess water from affecting the moisture level of your bread, press the shredded zucchini beforehand with cheesecloth, a tea towel, mesh sieve, or colander.
3. 3. Customizing the treat: There are many ways to customize your batter. Try chocolate chips and white miso paste or chopped pecans and shredded coconut to take your muffin to the next level. Spices such as cardamom or cinnamon can add an intriguing flavor, and the addition of unsweetened applesauce is also a welcome mix-in.
4. 4. Changing the portion size: Skip the traditional muffins and make one large loaf of zucchini bread or mini muffins (complete with mini chocolate chips). Adjust the baking time as needed; larger vessels will require a longer baking time, while smaller shapes need less time.

The best way to store zucchini muffins will depend on the temperature of your kitchen and when you want to enjoy the muffins. The muffins should keep for at least five days when stored at room temperature in an airtight container. If it’s warm or humid, the muffins kept at room temperature may get sweaty, so opt to store them in the fridge: Wrap the treats individually with plastic wrap and store them in the refrigerator for up to a week.

For extended storage, wrap each muffin with plastic wrap and store them in the freezer for up to three months. When it comes to reheating, unwrap the muffins and warm them in an oven set to a low temperature (about 300 degrees Fahrenheit). The muffins are already fully cooked, so you just want to warm them, not recook, or else they’ll dry out considerably.