These zucchini muffins are made with everyday ingredients, in one bowl, and with NO mixer needed! Perfect for breakfast or an afternoon snack!
Once you try my easy one bowl zucchini muffins, you’ll be craving them year round! They’re tender, sweet with classic zucchini bread flavors, and perfect for getting little ones to eat extra veggies!
I love to use seasonal ingredients when I can, and the summer is RIPE with great fruits and veggies that are in season! Pun intended 😉 And one vegetable that’s plentiful in the summer is zucchini.
These muffins are like a fun, portable version of zucchini bread!
Like most traditional muffins, you actually don’t want to use a mixer to make them, as if you beat the batter too much, it’ll make the muffins tough.
But I took it one step farther and all you need to make these zucchini muffins is one bowl, a box grater, muffin pan and a wooden spoon. Easy peasy!
I like the way these muffins look without the paper liners, but you could absolutely use them if you prefer.
For those of you with young kids that turn their nose up at anything and everything vegetable-related… fear not. My veggie-hating daughter devoured two entire muffins and had no clue that they were chock full of the dreaded zucchini squash!
You might be looking at those green bits of zucchini and thinking, “yeah… my kids are going to take one look, see green, and not eat them!”. No worries there, just peel the zucchini squash before you grate it, and it’ll blend in seamlessly!! I’ve done that plenty of times.
I love to serve these zucchini muffins with a little smear of salted butter, since the salt marries perfectly with the sweetness in the muffins. You know what else is amazing on them? Cream cheese. Does that sound weird? Some people say it is, but that’s how I grew up eating zucchini bread, and the flavors are still perfect on these muffins! They’re also amazing as is, with no additional spreads… so it’s totally up to you 🙂
Take advantage of the fresh zucchini in season right now and make these one bowl zucchini muffins… you’ll love them!!
Tools Used in this Recipe:
- Muffin pan – I’ve used these pans for years and I love the way they bake so evenly!
- Cookie scoop – This makes scooping batter SO easy! It holds about 1/4 cup of batter.
- Box grater – makes grating a breeze… perfect for veggies, cheese, butter, etc!
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- 2/3 cup unsalted butter, melted
- 1 1/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 3 cups grated fresh zucchini squash (peel first if desired)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- pinch ground cloves (optional)
- Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
- To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
- Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
- Scoop batter into prepared muffin pan, filling the cups almost to the top. Bake about 20-23 minutes, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs on it.
- Let muffins cool in the pan a few minutes, then remove them to a wire rack to continue cooling.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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