Zucchini Bread Muffins are a perfect answer to all of the zucchini taking over gardens and farmers markets in the summer. I've added maple candied pecans and chocolate chips for extra amazing flavor. These little cuties are also handheld for an easy breakfast or snack on the go!
They're wonderfully moist and could not be easier to make. I'll show you how!
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Summer is full swing and so are the zucchini. I have run off all of my neighbors trying to share in the bounty. This Zucchini Bread Muffin recipe is perfect remedy when you can't give away any more of this season's most prolific vegetable.
These muffins are also so moist and so full of flavor. They're chock full of chocolate chips and the most wonderful maple-candied pecans. I top the pecans with a little flaky sea salt and it is just like a salted caramel pecan. What's not to like about that?!
These Zucchini Bread Muffins are beyond simple and perfect for a quick breakfast along side a hot cup of coffee. My kids like to grab them for a great snack on the go. And, take them as a hostess gift for your next get together with friends because we never show up empty-handed. You'll be welcome back anytime!
ingredients
- Pecans
- Maple Syrup
- Flaky Sea Salt
- Butter
- Brown Sugar
- Eggs
- Zucchini
- Vanilla
- Avocado Oil
- AP Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Cinnamon
- Semi-Sweet Chocolate Chips
how to make zucchini bread muffins
These Zucchini Bread Muffins are so simple and delicious, you'll find yourself making them again and again.
the candied pecans
While this step is optional, it's so easy and adds so much flavor to these zucchini bread muffins that I highly recommend you do it. All you have to do is add the pecans and maple syrup to a skillet over medium heat. Cook them together until the maple syrup thickens just a bit. This takes 3-4 minutes. Once the syrup is thickened, remove the skillet from the heat and sprinkle the pecans with the flaky sea salt.
Side note: Try not to eat all of these before you get them into the muffin batter. These candied pecans are also amazing on top of ice cream. I keep some in the fridge just for such occasions!
the wet ingredients
As with most baking recipes, we start with the wet ingredients and add them to the mixture of all of the dry ingredients. To begin, cream the butter and sugar together until fluffy. Add the eggs, one at a time, until they are well incorporated.
Mix in the grated zucchini, vanilla, and avocado oil. Set this aside and grab another mixing bowl.
the dry ingredients
The dry ingredient portion of these Zucchini Bread Muffins is just a quick whisk together of AP Flour, baking soda, baking powder, cinnamon, and kosher salt.
Slowly add the mixed dry ingredients to the wet ingredient bowl, folding until just combined. Next, fold in the candied pecans and chocolate chips. Try not to over mix the batter. We want these Zucchini Bread Muffins to be tender and lovely and wonderful. And, that's just what they'll be!
Line a muffin tin with your liners of choice - I love the look of a tulip cupcake liner. Now, all these muffins need is a quick 20-25 minute trip in the oven. Once a toothpick comes out clean, let them cool just a bit. Slather with a little butter and enjoy!
frequently asked questions
What is turbinado sugar?
Turbinado sugar is a less refined version of brown sugar. It has larger crystals, thus a wonderful crunch. That's why we sprinkle it on the top of the muffins at the end.
I don't like pecans. Are there any other nuts that would work with this Zucchini Muffin Recipe?
If you don't like pecans, no worries at all. You can use whatever nut you like.
Other options would be:
-Walnuts
-Cashews
-Pistachios
-Peanuts
-Almonds
You can also leave the nuts out entirely. Your zucchini muffins will be fantastic either way!
How do I store these muffins?
I store all of my baked goods in the fridge. I feel like they stay fresher, longer. If stored, in the fridge, in a zip top bag or airtight container, they should last up to 7 days.
If you store them on the counter top at room temp, they will stay good 3-4 days.
If you guys make this Zucchini Bread Muffins, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Zucchini Bread Muffins
Ingredients
- 2 tablespoon maple syrup
- 1 cup pecans, chopped
- 2-3 teaspoon flaky sea salt
- ½ cup butter, softened
- 1 cup brown sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 cups zucchini, grated don't squeeze out any of the moisture
- ¼ cup avocado oil
- 2 cups AP flour
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- turbinado sugar, for topping
Instructions
- Add pecan pieces and maple syrup to a cast iron skillet over medium high heat. Cook for a few minutes, stirring often, until maple syrup thickens and becomes very sticky. Transfer the pecans to a plate or cutting board and sprinkle with a little flaky sea salt. Set them aside.
- Cream the butter and sugar together in bowl. Add the eggs, one at a time and thoroughly combine. Mix in the vanilla, grated zucchini, and avocado oil until combined.
- Add all of the dry ingredients to a separate bowl, whisk to combine.
- Slowly fold in the dry ingredients to the wet ingredients. Fold in the candied pecans and chocolate chips until just combined. Don't overmix.
- Using an ice cream scoop, fill a lined muffin tin with the batter. Sprinkle the unbaked cupcakes with a little turbinado sugar. Bake in a preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven. If you can, let the muffins cool slightly. Slather with butter and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Zucchini Bread Muffins recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Marley Blake says
We love it!!! I made a loaf instead of muffins but man, so good!!
Rufus says
I am so glad you guys loved it! Thank you for trying it!!!