Still trying to reduce sugar content. If you’re a regular home baker, you’ve probably already got all of the zucchini bread ingredients in your pantry. Alternately if making zucchini bread, bake the 2 loaves for 40 to 60 minutes, or until tester inserted in the center comes out clean. I didn’t have walnuts so I added 1 cup milk chocolate chips and 3/4 cup craisins. Remove bread from pan, and completely cool. Looking for zucchini muffin recipes? I worked this recipe up after we had dairy, egg, almond, and grain allergies. Made them in the large muffin tins so they made 9 muffins. Modified an old recipe and cut 1/2 the sugar and oil. Zucchinis can vary considerably in their moisture content. Let us know how it worked out for you! Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin. I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own. Do not use paper liners or metal tins as the muffins will stick. This recipe can become two zucchini bread loaves, or 24 zucchini bread muffins…. From the ingredients list I didn’t think much of it but it tastes delicious. Yum! This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. My friends love these muffins! If you’d like them to be even more sweet, you can drizzle. They are delicious! Grab your muffin pan and line with silicone liners. A quick note about the shredded zucchini used for this recipe. Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg. With just enough sweetness and freshly shredded zucchini, these muffins provide a healthier version of classic zucchini bread. may be used in the recipe -- whatever is on hand and toddler approved. We love it! Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. We also have an apple carrot cupcake recipe you could use, or blend the two recipes. Just a trace of cholesterol in these tasty low fat muffins. Then add the almond milk, oil, egg, and vanilla. A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! The recipe has no wheat, no eggs, and no dairy in it. I think it would work great, I make a very similar recipe to this that uses carrots and it’s really good! They will last up to a week if kept refrigerated. over the tops of the muffins after they come out of the oven. A wonderful way to use the extra bounty of summer, and make a tasty treat. You can reduce or increase sugar or salt, depending on your cornbread preferences. The BEST zucchini bread muffins EVER! Will make again. Moistest Sugar-Free Zucchini Muffins Ever, Allrecipes is part of the Meredith Food Group. The muffins are done when they are golden brown, the tops bounce back when you press on them, and a toothpick inserted in the center comes out clean. Great, DeeDee! If you would like to make muffins instead of bread, it’s easy. I’ll have to make a batch of these muffins so I can have them as a snack. If you want to make these muffins even healthier, you can bring the sugar down to ¾ cup and use ⅓ cup of applesauce instead of oil. Your email address will not be published. Healthy Zucchini Muffins, Muffins, Zucchini, Zucchini Bread, Zucchini Muffins. Did you know that one small zucchini only contains about 20 K-calories? Pecans and raisins were awesome in this recipe. Well, because the baked goods you make at home have a shorter expiration date, which is a nice way of saying they are not packed full of preservatives that make them shelf-stable for months (or longer). Store at room temperature in airtight container up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. You’ll just need: Zucchini bread or zucchini muffins—whichever way you decide to enjoy this healthy zucchini bread recipe, it comes together fast, just like any other quick bread recipe. I don’t know about you, but I always seem to have loads of them in my home during the summertime. Beat eggs, oil, vanilla, and sugar together in a large bowl. Super scrumptious way to use up the summer zucchini harvest. No ginger or cranberries. Zucchini Bread Alternative. really enjoyed these as a great way to use up lots of zucchini :). Perfect recipes. Keep the muffins in a plastic container on the counter or in the fridge for up to 7 days. So yummy and I got large 20 muffins out of the recipe, So good, kids ate them without knowing they were good for them. Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make! These muffins are versatile and always moist and delicious. They seem to be one of those vegetables that grow very plentiful no matter the climate, which is perfectly fine with me because I love using them! While zucchini is served as a vegetable, it’s actually a fruit because it comes from a flower. If they are off season from the market, they may be on the dry side. Grate the zucchini, and add it to a bowl. These turned out super good even with some tweaks!! I didn’t have vanilla extract so used maple syrup. This recipe makes 24 muffins or 12 mini-loaves. I followed the recipe exactly. I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. Thank you! Love muffins? Read more about our affiliate linking policy. Great for school lunches. Fantastic, Carol, I’m so happy you and your neighbors liked the muffins! My husband loves it. Fill muffin cups ¾ of the way full with batter or divide the batter between the two loaf pans if using. Yummy!!! This moist zucchini muffin is so tasty that he wanted seconds! If you prefer a zucchini bread loaf instead of muffins you can use this same recipe in a loaf pan. Every time I mix the batter I worry that they are going to turn out heavy and gummy because my batter is pretty thick but they always bake up perfectly. Level off the top with the side of a knife. Have a great density. Very moist. Mix to combine well. Your comment may need to be approved before it will appear on the site. I am a NASM Certified Nutrition Coach. Add comma separated list of ingredients to exclude from recipe. I add whatever I have on hand and they always turn out. Super moist and delicious! on Amazon, $10.79 If you like nuts and raisins (or dried cranberries) by all means keep them in. I’m out of zucchini now but have loads of carrots. For a more portable, grab and go breakfast, turn this recipe into gluten free zucchini muffins.