10+ Zucchini Mini Muffins Recipes for Delicious Snacking

Zucchini mini muffins are a delicious and healthy treat that you can easily make at home. These small bites pack in veggies while satisfying your sweet tooth. They are perfect for breakfast, snacks, or even a light dessert.

With a variety of recipes available, you can find options that include different flavors and ingredients to suit your taste. From chocolate chips to nuts, you can customize these muffins to your liking. Enjoy experimenting in the kitchen and discover how fun it is to bake with zucchini!

1) Mini Zucchini Chocolate Chip Muffins

Mini zucchini chocolate chip muffins are a tasty treat for any time of day. They are soft, moist, and easy to make. Plus, they sneak in some veggies!

To start, you’ll need fresh grated zucchini. It adds moisture and a subtle flavor. Chocolate chips add sweetness that balances perfectly with the zucchini.

You can enjoy these muffins for breakfast or as a snack. They are also great to share with friends and family.

Ingredients

• 1 medium zucchini, grated
• ¾ cup all-purpose flour
• ½ cup sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ cup chocolate chips
• 1 large egg
• 1 tsp vanilla extract
• ½ stick butter, melted

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, baking soda, cinnamon, and sugar.
3. In another bowl, combine melted butter, egg, vanilla, and zucchini.
4. Mix the wet ingredients with the dry ingredients.
5. Stir in chocolate chips.
6. Pour the batter into mini muffin tins.
7. Bake for 15-20 minutes or until a toothpick comes out clean.

2) Savory Zucchini Cheese Muffins

Savory zucchini cheese muffins are a tasty option for breakfast or snacks. They are easy to make and bring together the flavors of zucchini and cheese. These muffins are moist and have a delightful, cheesy taste.

You’ll love how quickly they come together. Start by grating fresh zucchini and mixing it with your favorite cheeses. Cheddar and parmesan work wonderfully together!

These muffins bake in just 25 to 30 minutes at 350°F (175°C). You can enjoy them warm or let them cool down before storing. They are perfect for meal prep or for a cozy family brunch.

Ingredients

• 1 cup grated zucchini
• 1 cup shredded cheese (Cheddar or Parmesan)
• 1 cup flour
• 1/2 cup milk
• 1/4 cup oil
• 2 eggs
• 1 teaspoon baking powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini, flour, cheese, baking powder, salt, and pepper.
3. In another bowl, whisk together the milk, oil, and eggs.
4. Combine both mixtures until just blended.
5. Pour the batter into a greased muffin tin.
6. Bake for 25-30 minutes or until golden brown. Enjoy!

3) Zucchini Banana Mini Muffins

These Zucchini Banana Mini Muffins are a tasty and healthy treat. They combine the sweetness of bananas with the goodness of zucchini, making them perfect for a snack or breakfast.

To keep them moist, you’ll use ripe bananas. Zucchini adds a nice texture without a strong flavor. These muffins are also lower in sugar.

You can enjoy them fresh or store them for later. They freeze well, too, so you can save some for busy days.

Ingredients

• 1 cup grated zucchini
• 1 cup mashed ripe banana
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini and mashed banana.
3. In another bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the oil and egg to zucchini mixture. Stir well.
5. Combine both mixtures until just mixed.
6. Pour batter into mini muffin tins.
7. Bake for 15-20 minutes or until a toothpick comes out clean.

4) Gluten-Free Zucchini Oat Muffins

Gluten-Free Zucchini Oat Muffins are a tasty way to enjoy veggies in your breakfast. These muffins are light, fluffy, and packed with nutrients.

You can use oat flour to make them gluten-free. Zucchini adds moisture while banana and applesauce add natural sweetness.

These muffins are perfect for a quick snack or a breakfast on the go. Enjoy them fresh out of the oven or store them for later!

Ingredients

• 1 cup oat flour
• 1 cup grated zucchini
• 1 ripe banana, mashed
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 cup maple syrup

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the oat flour, baking soda, baking powder, and cinnamon.
3. In another bowl, combine the mashed banana, applesauce, and grated zucchini.
4. Combine both mixtures and stir in the maple syrup.
5. Pour the batter into muffin tins and bake for 15-20 minutes.
6. Let cool before enjoying.

5) Healthy Vegan Zucchini Muffins

These healthy vegan zucchini muffins are a great option for breakfast or a snack. They are easy to make and use simple ingredients you likely have at home.

You can enjoy them plain or add your favorite mix-ins like nuts or dried fruit. They’re moist, fluffy, and packed with nutrients.

These muffins can be made without oil and refined sugar, so they’re a wholesome treat. You’ll love how easy they are to prepare in just one bowl!

Ingredients

• 2 cups grated zucchini
• ½ cup rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup whole wheat flour
• Sweetener of choice (like maple syrup or agave)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini and wet ingredients.
3. Add the dry ingredients and stir until combined.
4. Pour the batter into muffin tins.
5. Bake for 20-25 minutes or until golden brown.

6) Zucchini Walnut Spice Muffins

Zucchini Walnut Spice Muffins are a delicious way to enjoy veggies. These muffins are soft and moist, offering a great balance of flavors. The walnuts add crunch, while spices like cinnamon bring warmth.

You can easily make these muffins as a snack or breakfast option. They’re perfect for staying healthy while satisfying your sweet tooth. Plus, they freeze well, so you can enjoy them later!

Ingredients

• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1/2 cup walnuts, chopped
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini, sugar, oil, and egg.
3. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
4. Mix the dry ingredients into the wet ingredients until just combined.
5. Fold in walnuts.
6. Spoon the batter into muffin cups and bake for 20-25 minutes.
7. Check with a toothpick; it should come out clean. Enjoy!

7) Keto Zucchini Muffins

Keto zucchini muffins are a great option for a healthy snack or breakfast. They are moist, flavorful, and low in carbs. You can easily make them with simple ingredients.

These muffins often include coconut flour, which makes them grain-free. Adding shredded zucchini keeps them light and adds moisture. You can also include nuts or spices for extra flavor.

To make them, you’ll mix your ingredients and bake at 350°F (175°C) until they are set. Enjoy them fresh out of the oven or store them for later!

Ingredients

• 1 cup shredded zucchini
• 1/2 cup coconut flour
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup sweetener (like erythritol)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Optional: nuts or spices

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the eggs, melted coconut oil, and vanilla.
3. Stir in the shredded zucchini and sweetener.
4. Add coconut flour and baking powder; mix until well combined.
5. Pour the batter into a greased muffin tin.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.

8) Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins are a delightful treat. They combine the freshness of lemon with the moisture of zucchini, making them soft and tasty. The poppy seeds add a nice crunch, making these muffins enjoyable for breakfast or a snack.

You can easily make these muffins at home using simple ingredients. Start by grating your zucchini and mixing it with other basics like flour, sugar, and eggs. The bright lemon flavor really shines through.

Ingredients

• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1/4 cup olive oil
• 1 large egg
• 1/4 cup lemon juice
• Zest of 1 lemon

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners.
3. In a bowl, mix flour, baking soda, baking powder, salt, and poppy seeds.
4. In another bowl, stir together the zucchini, olive oil, egg, lemon juice, and lemon zest.
5. Combine both mixtures, stirring until just blended.
6. Fill muffin cups about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick comes out clean.

9) Zucchini Carrot Breakfast Muffins

Zucchini carrot breakfast muffins are a tasty way to start your day. They are moist and filled with vegetables, making them a healthy choice for breakfast or a snack. You can easily make these muffins at home with simple ingredients.

These muffins are naturally sweet and perfect for kids. You can use whole grains, honey, and yogurt for added nutrition. They freeze well too, so you can make a big batch and save some for later.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrots
• 1 cup whole wheat flour
• ½ cup honey
• 1 cup yogurt
• 2 eggs
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini and carrots.
3. Combine flour, baking soda, cinnamon, and salt in another bowl.
4. In a separate bowl, whisk eggs, honey, and yogurt.
5. Stir the dry ingredients into the wet mixture.
6. Fold in the zucchini and carrots.
7. Pour the batter into a muffin tin.
8. Bake for 15-20 minutes or until a toothpick comes out clean.

10) Blueberry Zucchini Mini Muffins

Blueberry zucchini mini muffins are a tasty twist on traditional muffins. They combine the sweetness of blueberries with the moisture of zucchini, making them delightful for breakfast or snacks.

These muffins are easy to make. You just mix the ingredients and bake them until they are golden brown and fluffy. The addition of zucchini not only adds nutrition but also keeps the muffins moist.

You can enjoy them warm from the oven or store them for later. They make for a great treat for both kids and adults.

Ingredients

• 1 cup grated zucchini
• 1 cup blueberries (fresh or frozen)
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup applesauce
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup vegetable oil

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the grated zucchini, applesauce, egg, and oil.
3. In another bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients. Stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into a greased mini muffin tin.
7. Bake for 15-20 minutes or until a toothpick comes out clean.