When it comes to brunch, few things are more appealing than a warm, fresh-baked muffin. And when that muffin is packed with the flavors and nutrients of zucchini, you’ve got a real winner on your hands. Zucchini bread muffins are a staple of many breakfast and brunch spreads, and for good reason – they’re easy to make, delicious, and can be tailored to suit any taste or dietary need.
Whether you’re in the mood for something classic and comforting, or something more adventurous and unique, we’ve got you covered. In this article, we’ll explore 18 different zucchini bread muffin recipes that are perfect for brunch. From sweet treats like chocolate chip and apple cinnamon, to savory options like pumpkin spice and herb-infused, there’s something on this list for everyone. So grab your mixing bowl and let’s get started!
Classic Zucchini Bread Muffins with Cinnamon
Moist and flavorful, these zucchini bread muffins are perfect for a quick breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup grated zucchini
– 1 large egg
– 1/2 teaspoon ground cinnamon
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, zucchini, egg, and cinnamon. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Chocolate Chip Zucchini Bread Muffins
These sweet treats combine the natural sweetness of zucchini with the richness of chocolate chips, perfect for a snack or breakfast on-the-go. With just 20 minutes of prep time, you can have a batch of these tasty muffins ready to devour in no time!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, zucchini, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Lemon Glazed Zucchini Bread Muffins
Brighten up your breakfast or snack time with these moist and flavorful lemon-glazed zucchini bread muffins. The combination of grated zucchini, citrusy lemon, and sweet glaze is a perfect blend of flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar for dusting (optional)
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, grated zucchini, and lemon juice. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Lemon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth. Drizzle over warm muffins and dust with confectioners’ sugar if desired.
Pumpkin Spice Zucchini Bread Muffins
Warm up your fall mornings with these moist and flavorful muffins, infused with the comforting spices of pumpkin pie.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, egg, vanilla extract, cinnamon, nutmeg, and ginger. Stir until smooth.
4. Add the grated zucchini and dry ingredients to the wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Double Chocolate Zucchini Bread Muffins
Moist and flavorful, these double chocolate zucchini bread muffins are perfect for satisfying your sweet tooth. With the added nutrition of zucchini, you can feel good about indulging in one (or two!) as a snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, zucchini, melted butter, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Apple Cinnamon Zucchini Bread Muffins
These moist and flavorful muffins combine the sweetness of apples and cinnamon with the nuttiness of zucchini, perfect for a cozy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup grated zucchini
– 1/2 cup diced apples (such as Granny Smith)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, zucchini, apples, cinnamon, and nutmeg. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Banana Zucchini Bread Muffins
This recipe combines the natural sweetness of bananas with the subtle flavor of zucchini, creating a moist and delicious bread muffin perfect for breakfast or as a snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1 medium zucchini, grated
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– Optional: nuts or chocolate chips for added flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine mashed bananas, grated zucchini, sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Blueberry Zucchini Bread Muffins
These moist and flavorful muffins are a perfect blend of sweet blueberries, nutritious zucchini, and warm spices. Perfect for breakfast or as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, zucchini, blueberries, and vanilla extract. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Coconut Zucchini Bread Muffins
Moist zucchini bread meets the creamy richness of coconut in these scrumptious muffins. Perfect for a quick breakfast or snack, these treats are sure to satisfy your sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup grated zucchini
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon melted butter
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, coconut, and zucchini.
3. In a separate bowl, whisk together yogurt, egg, salt, baking powder, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Cream Cheese Swirl Zucchini Bread Muffins
These sweet and savory muffins combine the natural sweetness of zucchini with the tanginess of cream cheese, all wrapped up in a fluffy, moist package.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup grated zucchini
– 1/2 cup cream cheese, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, grated zucchini, cream cheese, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Maple Pecan Zucchini Bread Muffins
Brighten up your morning with these moist and flavorful muffins, packed with the sweetness of maple syrup, crunch of pecans, and nutritious zucchini.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1/2 cup chopped pecans
– Freshly ground nutmeg to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, maple syrup, and grated zucchini. Stir until well combined.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in chopped pecans and nutmeg.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Orange Cardamom Zucchini Bread Muffins
Brighten up your breakfast or brunch routine with these moist and aromatic muffins, infused with the warmth of cardamom and the sweetness of orange. Perfect for a cozy morning treat or as a thoughtful gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
– 1/2 teaspoon ground cardamom
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, zucchini, orange zest, and juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in ground cardamom.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Raisin Walnut Zucchini Bread Muffins
These scrumptious muffins combine the natural sweetness of zucchini with the chewiness of raisins and the crunch of walnuts, making them a perfect treat for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup grated zucchini
– 1/2 cup chopped walnuts
– 1/4 cup raisins
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, zucchini, walnuts, raisins, and eggs. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Spiced Carrot Zucchini Bread Muffins
Warm up to the perfect breakfast or snack with these moist and flavorful muffins, infused with the sweetness of carrots and zucchinis.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated carrots
– 1 cup grated zucchini
– 1/2 cup plain Greek yogurt
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together melted butter, egg, grated carrots, and zucchini.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in Greek yogurt.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
8. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-22 minutes
Streusel Topped Zucchini Bread Muffins
Moist zucchini bread meets crunchy streusel topping in these delightful muffins, perfect for a quick breakfast or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup grated zucchini
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Streusel topping (see below)
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add zucchini, melted butter, egg, and vanilla extract; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare streusel topping by mixing flour and sugar in a small bowl. Cut in cold butter with a pastry blender or fingers until crumbly.
6. Sprinkle streusel topping over muffins before baking.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Time: 18-20 minutes
Vegan Zucchini Bread Muffins
Moist and flavorful, these vegan zucchini bread muffins are perfect for a healthy breakfast or snack on-the-go. With the natural sweetness of zucchini and a hint of spices, you’ll love every bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 egg replacement (such as flaxseed or chia seeds)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1 medium zucchini, grated
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine applesauce, non-dairy milk, oil, and egg replacement. Stir until smooth.
4. Add grated zucchini and optional nuts (if using) to the wet ingredients and stir until well combined.
5. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Gluten-Free Zucchini Bread Muffins
Moist and flavorful, these gluten-free zucchini bread muffins are a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup grated zucchini
– Optional: chopped walnuts or pecans for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, eggs, applesauce, melted coconut oil, vanilla extract, baking soda, and salt. Mix until smooth.
3. Add grated zucchini and mix until well combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Yield: 12 gluten-free muffins
Savory Herb Zucchini Bread Muffins
Add a burst of flavor to your breakfast or snack routine with these moist and savory muffins, packed with the freshness of zucchini and herbs. Perfect for a quick morning pick-me-up or as a side dish for your favorite soups.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 medium zucchini, finely chopped
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flours, baking powder, and salt.
3. In a large bowl, combine sugar, yogurt, egg, zucchini, parsley, dill, and olive oil. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Summary
Get ready to elevate your brunch game with these 18 delicious zucchini bread muffin recipes! From classic cinnamon-spiced treats to decadent double chocolate and fruity banana, there’s something for every taste. Mix it up with flavors like lemon glaze, pumpkin spice, and coconut, or go savory with herb-infused options. Whether you’re a fan of sweet or savory, these moist and flavorful muffins are sure to impress your guests. With recipes ranging from classic to creative, you’ll find the perfect recipe to add some zucchini bread magic to your next brunch gathering.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
