Zucchini Bread Muffins

Name: Zucchini Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (120ml) vegetable oil (or melted coconut oil); 1/2 cup (100g) granulated sugar; 1/3 cup (67g) packed light or dark brown sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 Tablespoons (30ml) milk (dairy or non dairy); 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*; optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc); optional: coarse sugar, for sprinkling on top

Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.9 (194) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Sally's Baking Addiction — Sally

Ingredients

12 servings

1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) milk (dairy or non dairy)
1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
optional: coarse sugar, for sprinkling on top

Steps

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

💰 Cost Estimate

Total Ingredients Rp 11.100

Per Serving Rp 925/serving

🏠 Save ~Rp 22.200 compared to buying!

📋 Price Breakdown (33% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
and 3/4 cups	1	Rp 35.000/kg	Rp 3.500
baking powder	1 teaspoon	Rp 8.000/100g	Rp 400
baking soda	0.5 teaspoon	Rp 8.000/100g	Rp 200
salt	0.5 teaspoon	-	-
and 1/2 teaspoons ground cinnamon	1	Rp 35.000/kg	Rp 3.500
ground nutmeg	0.25 teaspoon	-	-
	0.5 cup	-	-
	0.5 cup	-	-
	0.3333333333333333 cup	-	-
large eggs	2	-	-
pure vanilla extract	2 teaspoons	-	-
	2 tablespoons	-	-
and 3/4 cups	1	Rp 35.000/kg	Rp 3.500
optional	1 cup	-	-
optional	-	-	-