Making sweet bread has become my specialty and zucchini bread is probably at the top of the list. It was such a crowd favorite it landed a spot in the cookbook. I found this recipe years ago and it is tried and true. The secret ingredient is lemon zest.
I used to make loafs and recently discovered making muffins yield less of a mess and makes it easy for single servings, especially on the go. Zucchini is typically in season between June and August so if you are looking for things to make with the abundance of zucchini be sure to pin this recipe, it will become one of your favorites.
Mom’s Zucchini Bread Muffins Recipe
Ingredients
1.5 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon ground cinnamon
Lemon zest from one lemon
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup chopped walnuts or pecans
Instructions
1. Preheat oven to 325 degrees and lightly grease a muffin tin or insert muffin liners.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat lemon zest, eggs, oil, vanilla, and sugar together in a large bowl.
4. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into muffin tins.
5. Bake for 25-30 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from muffin tins, and completely cool.
Ingredients
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tablespoon ground cinnamon
- Lemon zest from one lemon
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat oven to 325 degrees and lightly grease a muffin tin or insert muffin liners.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat lemon zest, eggs, oil, vanilla, and sugar together in a large bowl.
4. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into muffin tins.
5. Bake for 25-30 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from muffin tins, and completely cool.
