Zucchini! I love them in every way. These extra cinnamon-y and vanilla zucchini muffins are top on my list of sweet zucchini recipes. If you have some extra garden zucchini here is an easy one bowl recipe for you!

You will love the sweet vanilla cinnamon taste of these muffins that are packed full of healthy grated zucchini. They are soft, fluffy, moist and make a great breakfast or after school snack! It is a one bowl recipe you can’t go without this time of year. I make this in the summer and fall with all the fresh in season zucchini. My children love to come home to these after getting back into the school routine after a long and fun summer. Did I mention your house will smell amazing when you bake these? What are you waiting for…

cinnamon zucchini muffins in a tin

What makes the BEST Zucchini Muffins

The best zucchini breads and muffins are packed with zucchini with just the right spice, not too much, to complement the subtle taste of the zucchini. Not overly sweet or dense these zucchini muffins will have you reaching for more. Here are a few things that make these muffins the BEST:

  • Moist crumb.
  • Chewy texture.
  • Uneven crumb grain with holes or tunnels throughout.
  • Peaked (bell-type) or flat tops.
  • Lots of cinnamon and vanilla flavor (not overpowering)
  • Easy to make and delightful to eat
cinnamon zucchini muffins on a cooling rack

How to freeze Zucchini Muffins


Cool muffins completely before wrapping and freezing. To freeze, wrap individual muffins with plastic wrap, then place them in freezer bags. Label all packages with the name of the recipe and the date. To reheat frozen muffins place muffin in microwave for 20-30 seconds or in oven (or toaster oven) for 5-10 minutes at 350°F.

One Bowl Zucchini Muffin Recipe

When making quick breads I like to sift my dry ingredients right on top of my prepared wet ingredients. This saves me a bowl to wash and smidge of time. I actually don’t own a sifter! I use a fine strainer/ colander. This is the one I love and use regularly. I love making sweet quick breads and muffins, but don’t want the mess or worry about a complicated recipe. I like to get it done and keep it simple! This one bowl muffin recipe is exactly that kind of easy sweet treat.

cinnamon zucchini muffins on a cooling rack

If you prefer Zucchini Bread check out this recipe.

Zucchini Bread Story (inspiration behind these cinnamon zucchini muffins)

These muffins are inspired by the zucchini bread my mother in law makes. Here is the sweet story about this iconic Davis family recipe.

When I make this recipe Jordan, my husband, takes his first bite of the tender warm sugar cinnamon-y bread, closes his eyes and says: this is my childhood. I’m always fascinated by how our senses take us back in time like a time machine. We transport to a different decade, another place, and we experience a piece of our past. I love that food can do that. This is a recipe that my sweet mother in law made in her house every week for her three hungry boys. Jordan remembers eating this sandwich style with butter in the middle for lunch and grabbing a slice after school before running to the backyard. It is truly the best zucchini bread I’ve ever tasted. Really, the Best! The cinnamon spice with the perfect amount of sweetness complements the mild flavor of the zucchini. I always feel good eating it and giving it to my children since there is a vegetable in it! I know you and your family will fall in love with this bread. I usually make two batches when I have a lot of zucchini and keep a loaf in the freezer for a rainy day. Enjoy and create a taste of home with your family today.

cinnamon zucchini muffins

From my cucina to your table. Made with Amore, Elena

More Desserts Recipes for YOU

LEMON YOGURT LOAF CAKE (blueberries)

Easy Italian Pear Cake (Torta con le Pere) Easy

Italian Crumble Cake Pastry Cream Filling

Easy Almond Sponge Cake with Italian Cream

Vanilla Cake Roll with Cream and Berries

Italian Crumble Cake with Jam Filling

Pear and Frangipane Tart

cinnamon zucchini muffins stacked
Print
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cinnamon zucchini muffins on a cooling rack

BEST Zucchini Muffins Cinnamon Sugar

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: sweet
  • Method: American
  • Cuisine: American

Description

You will love the sweet vanilla cinnamon taste of these muffins that are packed full of healthy grated zucchini. They are soft, fluffy, moist and make a great breakfast or after school snack! It is a one bowl recipe you can’t go without this time of year. I make this in the summer and fall with all the fresh in season zucchini. My children love to come home to these after getting back into the school routine after a long and fun summer. Did I mention your house will smell amazing when you bake these? What are you waiting for…


Ingredients

Scale

Wet Ingredients

  • 3 eggs (170 g)
  • 1 cup (226 g) oil
  • 1 cup (198 g) sugar
  • 3 tsp pure vanilla extract (yes, that much!)

Dry Ingredients

  • 2 1/2 (301 g) cups flour
  • 3 tsp cinnamon (yes, that much!)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups of grated zucchini

Cinnamon Sugar Topping

  • combine 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl and whisk to combine (you will have extra)

Instructions

  1. Preheat oven to 350 degrees F and line a muffin tin with paper muffin/cupcake holders
  2. With an electric mixer or hand whisk – beat eggs and sugar until foamy, about 5 minutes (this helps in the rising of the bread). Add the oil and vanilla and mix to combine.
  3. Place a sifter over the top of the bowl and add  the dry ingredients. Mix until combined (do not overmix). Fold in grated zucchini until incorporated.
  4. Pour about 1/4 cup of prepared mixture into each prepared muffin cup (if you have extra batter make an extra couple!). Sprinkle the tops of the muffins with cinnamon sugar topping about 1/4 teaspoon each. Bake at 350 degrees F for 20-25 minutes until toothpick comes out clean. Let muffins cool on a cooling rack for about 10 minutes and enjoy!

Notes

Freezing muffins:

Cool muffins completely before wrapping and freezing. To freeze, wrap individual muffins with plastic wrap, then place them in freezer bags. Label all packages with the name of the recipe and the date. To reheat frozen muffins place muffin in microwave for 20-30 seconds or in oven (or toaster oven) for 5-10 minutes at 350°F.

Keywords: zucchini, muffins, quick bread, bread, zucchini, dessert, snack, sugar