Best Zucchini Bread Muffins

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These are the best zucchini bread muffins! They are light and airy, not dense and greasy. This recipe will turn out every time you make it!

I am not kidding when I say these are the best zucchini bread muffins!! They are moist but light, not dense and greasy like so many zucchini bread muffins are. I’ve been working on this recipe for a few weeks now, and I really think you’ll love it.

My biggest complaint with most zucchini bread muffin recipes is that they turn out heavy and greasy. I wanted to create the best zucchini bread muffins, muffins that were lighter and fluffier, not so dense and thick. This recipe totally fits the bill, these turn out light but filling every single time.

One of the best ways to eliminate grease but keep the fat and flavor a recipe needs is by substituting cream cheese for some of the oil. If you’re not a huge cream cheese fan, fear not! The amount I use doesn’t flavor the zucchini muffins at all, it just keeps the balance of ingredients there.

If you don’t have buttermilk in your fridge {me about 90% of the time} measure regular milk just shy of 1/4 cup and then add a splash of plain white vinegar and stir. Let it sit for a few minutes to thicken and you’ll have automatic buttermilk.

Another one of my favorite parts of this recipe is the brown sugar. I love the deeper flavor it adds to the muffins, and with the addition of the cream cheese, it doesn’t make them too heavy!

Brown sugar is my favorite. When I was a kid I’d sneak into the pantry and have a taste. I may or may not still do that.

Ha!

In this zucchini bread muffin recipe, I say that the batter should fill 12 muffin cups almost completely full. This is true! Don’t worry, they won’t overflow. You’ll just get some nice hearty muffins, which is the point!

Also, this shouldn’t be a surprise, I don’t peel the zucchini. I just can’t change who I am – I seriously hate peeling vegetables.

These really are the best zucchini bread muffins out there, try it and let me know what you think!

{Interested in my other recipes that use zucchini? I have a bunch! easy stovetop zucchini, leftover steak tacos, and zucchini and sausage spaghetti. I also have a handy post about freezing your excess zucchini!}

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5 from 1 vote

Best Zucchini Bread Muffins

These are the best zucchini bread muffins! These zucchini bread muffins are light and airy, not dense and greasy. This recipe will turn out every time you make it!

Course Breakfast, Dessert

Cuisine American

Keyword best zucchini bread, zucchini bread muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 muffins

Calories 229

Author Longbourn Farm • Alli Kelley

Ingredients

• 3 ounces cream cheese softened
• 1 cup brown sugar
• 1/4 cup buttermilk
• 1/4 cup oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups zucchini shredded
• 2 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

US Customary - Metric

Instructions

• Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
• In a separate bowl, mix brown sugar and cream cheese together until smooth, this will help avoid cream cheese lumps. If there are lumps of cream cheese, it will still turn out fine.
• Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
• Stir in zucchini until evenly distributed.
• Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
• Divide evenly into 12 muffin cups (greased or lined), they will be almost full. See note for loaf recipe. 
• Bake at 325 degrees F for 20-25 minutes for muffins. A toothpick should come out with slight crumbs clinging to it when baked through.

Notes

To make zucchini bread instead of muffins, pour batter into one loaf pan (I use a 5 x 9 but any size similar will work) for 45-50 minutes.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 188mg | Potassium: 164mg | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 2.8mg | Calcium: 61mg | Iron: 1.4mg