Zucchini Mini Muffins | Recipes

Zucchini Mini Muffins

(48) Ratings:
Prep Time:
Baking Time:
Makes:48 mini muffins
Freezing:3 months in sealed container

These bite-sized muffins make for a great tasting snack you can eat on the go. And they’re a perfect way to use your extra zucchini, so don’t be afraid to stock up!


1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour or Whole Wheat Flour
1/4 tsp 1 mL salt
1 1/2 tsp 7 mL baking soda
1 tsp 5 mL cinnamon
1 1/2 cups 375 mL natural bran
2/3 cup 150 mL packed brown sugar
2 cups 500 mL shredded zucchini
2 eggs
1/4 cup 50 mL Crisco® Canola or Vegetable Oil
1 1/2 cups 375 mL milk
3/4 cup 175 mL raisins or chocolate chips


  1. Preheat oven to 375°F (190°C). Grease muffin pans or line with paper liners.
  2. Combine flour, salt, baking soda, cinnamon, bran and brown sugar in large bowl. In medium bowl, combine zucchini, eggs, oil and milk.
  3. Add the egg mixture to the flour mixture and mix just until blended. Add raisins or chocolate chips.
  4. Fill prepared muffin pans 3/4 full.
  5. Bake in preheated for 15 to 18 minutes, until golden brown.

Nutritional Information

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