Do you have a favorite zucchini bread recipe? I had some extra zucchini on hand this week that needed a home so I used a quick bread recipe from Eating Well. But instead of bread–which takes around an hour to bake–I made muffins instead shaving a good 40 minutes off the cook time.

My kids ate these muffins as dessert after dinner, as treats for school, and after school snacks… Yeah, they really liked these. My youngest even told me these were “the best kiwi muffins, ever.”


Courtesy of Eating Well

Prep time: 15 minutes + 15 cooking

Servings: 18 muffins


3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 small zucchini; I used my Cuisinart)
2 cups white whole-wheat flour (I used half whole wheat, half all-purpose)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chocolate chips

My additions (opt.):

1 tablespoon ground flax

1/3 cup chopped walnuts

1/4 teaspoon nutmeg


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the milk, oil, eggs, vanilla, and sugar.
  3. Stir the flour, baking powder, salt, and cinnamon together in another bowl.
  4. Add the dry ingredients to the wet and stir until just moistened.
  5. Stir the chocolate chips and zucchini into the batter. (You can also stir in the optional additions here too.)
  6. Fill muffin cups 2/3 full with the batter.
  7. Bake for around 15 minutes or until just browned (insert a toothpick into the center of a muffin to test for doneness, if the toothpick comes out clean, your muffins are done!).
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