Easy Zucchini Bread Muffins. Made with fresh zucchini, warm spices, and drizzled in icing sugar. A summertime fresh garden favorite. We love these Zucchini Muffins for breakfast, snacks, and dessert.
It’s been a while since I’ve made zucchini bread and since summer is winding down, now is the perfect time to share this recipe.
Zucchini Bread is one of those nostalgic desserts we’ve all grown up with. Every summer our family would be in over of heads with zucchini from the garden and whatever wasn’t used in cooking, my mom would use in baking.
Needless to say, we’d make dozens of zucchini bread loaves to share with family and friends and then freeze the rest for winter and holidays.
Zucchini Muffins are one of those end of summer desserts that you make when you’re not ready to say goodbye to summer but at the same time, you can’t wait for fall baking.
Adding warm spices and vanilla extract to the zucchini batter really leaves a delicious warm lingering smell throughout the house and these muffins remind me of banana bread. Can you tell I’m ready for autumn?
This recipe is easy to make. It doesn’t use any crazy amount of dishes and the ingredient list is simple. Perhaps the best part of making these muffins is that the zucchini doesn’t need to be drained once it’s grated.
I’ve heard of recipes that strain all the excess zucchini liquid and I just what to scream, “STOP!” All that precious summer squash flavor doesn’t need to go to waste and that’s why this recipe leaves the zucchini in its natural state.
If you’re looking use up all those garden zucchinis or want a quick and flavorful summer muffin for breakfast, snacks, or dessert then you’ll quickly fall in love with this zucchini bread recipe.
I’ve also included the steps to turn these muffins into zucchini bread. Look for the directions in the notes.
- 2 cups (about 2 medium zucchini) grated zucchini
- 3 1/4 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup chopped pecans or walnuts, optional
- 4 large eggs
- 1 cup vegetable oil
- 1/3 cup water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered confectioners' sugar
- 1 1/2 tablespoons cold water
- Preheat oven to 350 degrees F. Grease two muffin tin pans with cooking spray or butter then dust with flour; set aside.Wash zucchini and dry. Grate zucchini; set aside. Do NOT drain or remove zucchini liquid. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together eggs. Add in vegetable oil, water, lemon juice, and vanilla extract. Add in grated zucchini then whisk the mixture.Carefully pour 1/2 wet mixture into dry mixture. Fold in with spatula then add remaining liquid to dry mixture. Add nuts, if using. Fold mixture together until white streaks are gone. Spoon 2 1/2 tablespoons mixture into each muffin tin. Bake in oven 18-22 minutes or until tops are set and a toothpick inserted into the center comes out clean.To make the icing, combine water and powdered confectioners' sugar. Whisk until lump free then drizzle over the tops of the muffins with a spoon. Allow icing to set then store in an airtight container or ziplock bag.