{"id":24123,"date":"2021-06-08T05:00:17","date_gmt":"2021-06-08T10:00:17","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=24123"},"modified":"2021-06-07T21:29:02","modified_gmt":"2021-06-08T02:29:02","slug":"zucchini-muffins","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/zucchini-muffins\/","title":{"rendered":"Zucchini Muffins"},"content":{"rendered":"

These zucchini muffins are lightly spiced with cinnamon and nutmeg, and are ultra moist and tender. Make a batch on the weekend and enjoy for breakfast throughout the week! <\/em><\/p>\n

\"A<\/p>\n

One of my favorite treats in the summer is zucchini bread. Whether it’s plain or studded with chocolate chips and walnuts, I look forward to baking a loaf (or three!) once zucchini season rolls around. <\/p>\n

What’s so great about these zucchini muffins is that they’re essentially the poppable form of zucchini bread, plus they take less time to bake. Perfect for breakfast on-the-go! <\/p>\n

This recipe makes 10 regular-sized muffins, but you can easily scale it up if you want to make extra to freeze for later. You can also add mix-ins like chopped nuts or chocolate chips to customize your muffins. <\/p>\n

\"An<\/p>\n

Ingredients You’ll Need for This Recipe <\/h2>\n

You can make this zucchini muffin recipe using ingredients you likely have in your pantry already. Here’s an overview of what goes into the muffins: <\/p>\n