If you’re looking for a good ol’ tried & tested, classic Zucchini Muffins or Zucchini Bread, look no further!
Made with a longtime family recipe, these muffins are soft & fluffy, not too sweet and DELISH! Even people who say they don’t like zucchini, LOVE these muffins!
This family recipe is a longtime fan favorite. They only thing we changed is we substitute GF Jules All Purpose Gluten-free flour (affiliate link) for regular flour — and no one knows the difference!
It’s made with real, whole food ingredients: eggs, vegetable oil, zucchini, sugar, vanilla, gluten-free all purpose flour, cinnamon, baking powder, salt, baking soda, and chopped walnuts (optional),
The recipe is super easy. The one big tip is to grate the zucchini first using a food processor or grater and then let the zucchini sit in a strainer and release water while you prep the remaining ingredients.
Recipe Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins. Your choice.
Either way, it makes a large quantity which is perfect for feeding a crowd or for meal prep as easy grab and go breakfast or snacks.
As for muffins versus bread, apparently people have preferences, or at least my family does. My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!
Do you have a preference?
Hope you love them as much as we do!
Scroll down to see the recipe and leave a comment if you try.