zucchini muffins | movita beaucoup

This is kind of an unofficial veggie patch update: WE HAVE A MILLION ZUCCHINIS AND MORE COMING BY THE MINUTE. I’m not freaking out or anything. I mean, you all warned me that zucchini is prolific, so I was kind of prepared. And the freezer can probably hold a lot of zucchini bread, right? And zucchini muffins, zucchini cupcakes, zucchini brownies…

We’re going to die eating zucchini.

the players

So, if you’re thinking there are going to be a few zucchini recipes on this here blog, you’re using your noggin. And if you’re thinking this here zucchini bread recipe might be worth trying, you’re really using your noggin. But if you read this recipe and then think about leaving the chocolate chips out… well, you’re nuts. On Sunday morning, I made yet another loaf of zucchini bread and a dozen muffins. 2.0 and I sat in the sunny living room drinking coffee and eating muffins slathered with butter. I can almost feel my mother, Rosie Beaucoup, rolling her eyes right now. She thinks that you shouldn’t put butter on banana/zucchini bread, “because it’s really cake. Would you put butter on chocolate cake?” That argument, if you ask me, is like the leap homophobes make from gay marriage to people marrying goats. (You know gay marriage wouldn’t lead to people marrying goats, right? I mean, a goat would totally eat your wedding dress and not even feel bad about it.) Besides, muffins and bread are universally accepted as a means of portaging butter to your insides. Everyone knows that.

zucchini bread | movita beaucoup

I’ve made this recipe more than once in recent weeks, and it’s pretty easy to throw together. You don’t even need to get your electric mixer out, which is good if your arms are sore from, say, hauling zucchini out of the garden. So why don’t you do a farmer a favour? Eat zucchini. . . .

. . .

Zucchini Bread and/or Muffins

recipe: adapted slightly from Smitten Kitchen

print and bake

Yields 2 loaves or approximately 24 muffins, or 1 loaf and 12 muffins (making this recipe the best of both worlds).

  • 3 eggs
  • 1 cup canola
  • 1 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup chocolate chips (optional)

Preheat oven to 350°F. Grease two 8×4 inch loaf pans or line 24 muffin cups with paper liners. OR, do as movita does and grease one 9 inch loaf pan and line 12 muffin cups with paper liners. That’s a loaf of bread AND a dozen muffins, people! In a large bowl, beat the eggs with a whisk. Then mix in the oil and sugar. Stir in the zucchini and vanilla to combine. In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Then stir in the nuts and chocolate chips (if using). Stir the flour mixture into the egg mixture to combine. Divide the batter into prepared pans or muffin tins. If making muffins and a loaf, fill the muffin tins first (fill each liner/well to about 3/4 full), then dump all remaining batter into the loaf pan. Bake loaves for about 60 minutes or until a tester inserted into the center comes out clean. Check muffins at about 20 to 25 minutes.


  1. heatherjay on September 13, 2011 at 4:59 pm

    I’m surprised you even use the word “optional” after the chocolate chips…I make my chocolate zucchini “loaf” with cocoa AND chocolate chips!

    • movita on September 13, 2011 at 9:38 pm

      Well yur really gunna like the chocolate zucchini bread recipe I’ll be posting in the very near future…

  2. emmalina73 on September 13, 2011 at 10:27 pm

    These look deliciously fabulous and you are making me seriously jealous of your amazingly abundant veggie garden. PLUS, if you include a vegetable in your cake recipe you are LEGALLY OBLIGED (by law) to add extra butter otherwise you may become TOO healthy and take over the world in a display of bionic strength. Instead the butter just makes you all happy and content to sit and watch cats beat each other up. But then again I’m pretty sure even megalomaniac bionic folk dig some cat smack down action.

  3. LorrieB on September 14, 2011 at 4:36 pm

    This is great. Always looking for places to hide vegetables!!

  4. luvnspoonfuls on September 25, 2011 at 8:46 pm

    Looks like a great recipe. I can’t wait to try it. I love zucchini bread, carrot muffins, pumpkin bread, etc., and some toasted nuts are always wonderful as an add-in. I wish I could get some exercise hauling produce in from the garden too, but all the rabbits, squirrels and chipmunks around here make that pretty impossible! Love your photos by the way!

    • movita on September 27, 2011 at 9:34 am


      Maybe chasing the rabbits, squirrels and chipmunks would make good exercise…

  5. When Harry Met Celery on October 30, 2011 at 4:26 pm

    These look spectacular! I love your blog design! When you have the time, please drop by my space and leave your awesome feedback. It would mean a lot!!

  6. Anonymous on June 29, 2013 at 11:07 pm

    Fantastic recipe….I made the muffins and a loaf of bread…used two cups of pecan pieces….wonderful…..

  7. deaaronson on December 29, 2013 at 4:08 pm

    Mine just came out of the oven- I made 12 muffins and 2 tiny loafs. They are unbelievably delicious! I used 1 cup of Almond Flour and 2 cups All Purpose. I also used coconut oil instead of canola. The Almond Flour added a really nice texture and flavor.

    Thanks so much for sharing this recipe!

    Danielle Elizabeth Aaronson

    • movita beaucoup on January 3, 2014 at 11:23 am

      Wonderful to hear, Danielle! I love your addition of almond flour and coconut oil – substitutions can be amazing things!

  8. movita beaucoup on May 12, 2015 at 8:30 am

    Comments on this post are now closed as it was published in September 2011. Happy baking!