Zucchini Muffin Mix

Make your Own simple zucchini muffin mix- Moist, sweet, packed with shredded zucchini, walnuts, and spiced with vanilla, cinnamon, and nutmeg.

Zucchini Muffin Mix

This simple make-ahead mix recipe uses the delicious A-B-C Muffin Mix Base

You’ll Need:
4 eggs
3 tsp. vanilla
1 cup oil
2 cup Water
5 1/2 cups muffin mix base
2 cups grated zucchini
2 Tb. cinnamon
1 cup chopped nuts (optional)

Preheat oven to 400°.

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

These zucchini muffins freeze well too, just wrap them each individually in a paper towel and then in plastic wrap. If you’d prefer you can wrap them individually in paper towels then place in a gallon bag, then freeze.

To reheat frozen muffins,  microwave on high for 30 seconds per muffin. We reheat them right in the paper towel, but remove the plastic wrap first!

Makes 24 Regular size muffins, or 12 Extra Large

© Can Stock Photo Inc. / ferrerivideo

Zucchini Muffin Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 15 minutes mins

cook timeCook 20 minutes mins

total timeTotal 35 minutes mins

This make-ahead zucchini muffin mix bakes into moist, lightly sweet muffins with warm cinnamon, vanilla, and optional walnuts. The batch makes 24 regular muffins for an estimated total cost of $11.17, or about $0.47 per muffin.

ServingsServings 24 muffins

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $11.17

Ingredients

1/21x2x

• ▢ 4 eggs
• ▢ 3 teaspoons vanilla
• ▢ 1 cup oil
• ▢ 2 cups water
• ▢ 5 ½ cups A-B-C Muffin Base Mix
• ▢ 2 cups grated zucchini
• ▢ 2 tablespoons cinnamon
• ▢ 1 cup chopped nuts optional

Equipment

Mixing Bowl

Measuring Cups

Measuring Spoons

Box grater

Muffin tins

Cooling rack

Instructions

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1. Preheat the oven to 400°F and lightly grease muffin tins or line them with paper liners.
2. In a large mixing bowl, combine the eggs, vanilla, oil, and water.
3. Stir in the A-B-C Muffin Base Mix until just combined.
4. Fold in the grated zucchini, cinnamon, and chopped nuts, if using.
5. Mix only until combined. The batter should stay slightly lumpy.
6. Fill muffin cups 3/4 full.
7. Bake for 18 to 20 minutes, or until the muffins are golden brown and the centers spring back lightly.
8. Cool briefly in the pan, then transfer to a rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Makes 24 regular muffins or 12 extra-large muffins.
Freeze cooled muffins individually wrapped in a paper towel, then plastic wrap, or place paper towel-wrapped muffins in a freezer bag.
Microwave frozen muffins on high for about 30 seconds each after removing the plastic wrap.
Prep time is an estimate based on grating the zucchini, mixing the batter, and filling the pans.
For best quality, store at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze up to 2 to 3 months.

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