Zucchini Bread Muffins Recipe

Name: Zucchini Bread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs, Well Beaten; 1 cup Oil (I Use Coconut Oil); 2 cups Sugar; 2 cups Grated Zucchini; 2 teaspoons Vanilla; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 3 teaspoons Cinnamon; 1 cup Chopped Nuts (I Use Pecans); 1 package (8 Oz.) Cream Cheese, Softened; 4 Tablespoons Butter, Softened; 1 cup Powdered Sugar; 1 teaspoon Vanilla; Optional Garnish: Whole Pecans Or Cinnamon

Servings: persons

3 whole Eggs, Well Beaten
1 cup Oil (I Use Coconut Oil)
2 cups Sugar
2 cups Grated Zucchini
2 teaspoons Vanilla
3 cups All-purpose Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
3 teaspoons Cinnamon
1 cup Chopped Nuts (I Use Pecans)
1 package (8 Oz.) Cream Cheese, Softened
4 Tablespoons Butter, Softened
1 cup Powdered Sugar
1 teaspoon Vanilla
Optional Garnish: Whole Pecans Or Cinnamon

1
Preheat oven to 325F. Pull out 3 12-count muffin tins.
2
Mix eggs, oil, sugar and grated zucchini. Mix lightly and add vanilla. Sift together flour, soda, salt and cinnamon and add to mixture. Add nuts. Pour into greased and floured muffin tins, about 2/3 full. Bake at 325 degrees for 20-25 minutes, until toothpick comes out clean. Remove from muffin tins and let cool.
3
Meanwhile, mix cream cheese, butter, powdered sugar and vanilla in a small bowl. Ice muffins once they are completely cooled.
4
Garnish with cinnamon and a whole pecan.
5
This recipe is also great as a roll cake. Instead of muffin pans, pour into a greased & floured 1/4 sheet jelly roll pan and bake at 350 degrees for about 30 minutes or until toothpick comes out clean. Let cool in pan for about 10 minutes, then sprinkle the top with powdered sugar. Turn upside down onto parchment paper, sprinkle lightly with powdered sugar and roll gently from the short side. Double the icing recipe. Once roll is cooled completely, unroll, spread icing, and re-roll. Slice & serve.

1780

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole Eggs, Well Beaten, 1 cup Oil (I Use Coconut Oil), 2 cups Sugar, 2 cups Grated Zucchini, and more.

Yes, Zucchini Bread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions