This is one zucchini bread recipe that we never get tired of in our house. Passed down from Meme, the kids are happy to have these muffins for breakfast, snacks, and even as a wholesome dessert. Enjoy!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
36
Yield:
36 muffins
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.

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  • Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.

  • Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.

Cook's Note:

For mini muffins, baking time should remain the same. Resulting batter can also be divided evenly among 2 loaf pans for zucchini bread. Simply bake at 350 degrees F(175 degrees C) until a knife inserted in the center comes out clean, at least 1 hour.

Nutrition Facts

186 calories; protein 2.7g; carbohydrates 20.4g; fat 10.9g; cholesterol 15.5mg; sodium 113.2mg. Full Nutrition
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