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Week 18: Zucchini Muffins

After I made zucchini bread at the start of my blog, I wanted to make it in the form of muffins.

Muffins are great because they can be eaten for breakfast or an afternoon snack. There is nothing better than a warm, fresh batch of these zucchini treats!

You can make them with add-ins or toppings. My favorites are chocolate chips or serve the muffins with a peanut butter drizzle.

These are easy to make and don't require much work. I warn you, each batch gets devoured so quickly!




  • 3/4 cup whole wheat flour

  • 1/4 cup granulated sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 egg

  • 1/4 cup oil

  • 1 cup zucchini, shredded


  1. Preheat your oven to 350 degrees F, and line a cupcake pan with muffin liners.

  2. In a large bowl, combine all your ingredients. With a cookie scoop, divide the batter into your six muffin liners.

  3. Bake for 25 minutes and serve.


- The Bored Baker 👩🏽‍🍳


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