These bite-sized Zucchini Bread Mini Muffins are packed full of fresh summer zucchini. Perfect for breakfast on the go, or a quick mid-morning snack!
Hey friends! How’s your weekend going? It’s hot, hot, hot here so yesterday we escaped up into the mountains where it was about 25 degrees cooler. We went up to Sierra National Forest to one of our favorite 9-ish mile hikes, the Dinky Lakes Trail. We’ve done this hike a few times before, but it’s just as pretty every time. With the terrible drought California is experiencing, it was encouraging to see so much water up there! The lakes were actually more full than they have been when we’ve gone in past years.
Since it’s summer and all, I’m sure all of you have lots of zucchinis hanging around. Whether they’re a garden harvest, a farm stand find, or just really good looking in-season grocery store varieties. Summer is all about these tasty green gems.
If you’re sick of eating your veggies, it’s time for something sweet. Zucchini bread!
Remember when I made a zillion mini muffins for a bridal shower? Well, Zucchini Bread Mini Muffins were among those! And they were definitely one of the favorites. You can’t really go wrong with these little guys. Plus, they’re so cute. How could you not love them?
- 1⅓ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ½ tsp salt
- ¾ cup shredded zucchini
- 3 tbsp canola oil
- 2 tbsp butter, melted
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- Preheat oven to 400 degrees. Line 24 mini muffin cups with cupcake liners, or spray with nonstick spray.
- In a bowl, combine flour, brown sugar, baking powder, spices and salt.
- In another bowl, combine remaining ingredients and mix well.
- Pour the wet ingredients into the dry and stir until just combined.
- Divide batter evenly into 24 mini muffin cups.
- Bake 10 minutes, until a toothpick inserted into muffins comes out clean.
- Cool for a few minutes in the pan, then enjoy while warm or transfer to a wire rack to finish cooling.
Original recipe from Cooking Light Magazine.
Still have extra zucchini? Check these out…
Healthy Pumpkin Zucchini Bread
Denise | Sweet Peas & Saffron says
August 2, 2015 at 1:29 pmMy zucchini plants are finally starting to produce, I’m so happy! Love these little muffins, they are too cute. Looks like a delicious way to use up some of those zucchinis.
jessfuel says
August 4, 2015 at 11:09 amYay!! Garden zucchinis seriously are the best!
Gayle @ Pumpkin 'N Spice says
August 3, 2015 at 5:24 amSounds like you had a great weekend, Jess! And these muffins are just the cutest! I’m such a fan of mini foods, so I’m sure these wouldn’t last long in my house!
jessfuel says
August 4, 2015 at 11:09 amHehe, mini foods are the best! Hard to control yourself around, though. What’s one little teeny muffin going to hurt? Or 10…
Annie @Maebells says
August 3, 2015 at 9:23 amYou guys are too cute!! It looks beautiful there!
jessfuel says
August 4, 2015 at 11:08 am🙂 Thanks! So, so pretty!
Kelly - Life Made Sweeter says
August 4, 2015 at 10:47 amYour weekend sounded like so much fun! Love these adorable mini muffins! Perfect way to use up some zucchini!
marcie says
August 4, 2015 at 7:15 pmI love zucchini bread and these look so darn pop-able! I could probably eat about a dozen! 🙂