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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.

Jump to the recipe!

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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