Zucchini Muffins

These light and tender zucchini muffins are perfectly delicious. With easy freezing instructions, these make the perfect busy weekday morning breakfast or easy after-school snack.

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Hello my friends!

My kids start school tomorrow and I can’t believe it. Summer has gone fast and has been fun, but I am definitely ready for everyone to get back to a regular schedule again (including myself).

Since I have school on the brain, I have to tell you about one of my secrets to surviving the school year:

Easy Breakfasts

Seriously.

I’m talking about breakfasts that either:

a) make themselves (I can wish, right?)

b) are already made

c) are super quick

Basically what I’m trying to say is breakfast is 99% of the time a meal that my kids make for themselves during the school year. Actually I’ll be honest I make it for them a few extra times in the summer, but really this is kind of the rule all year round.

We also rarely eat cold cereal in our house. I know my kids are deprived. Cold cereal is reserved for either Grandma’s house, Christmas Day (true story) or the motel breakfast buffets on vacations. The cold cereal is usually my kid’s favorite part of those breakfast buffets by the way – hahaha,

So that usually means we opt for already made and frozen breakfasts that my kids can reheat themselves as a general rule.

The breakfasts that they consistently love and keep coming back for again and again are pancakes and muffins. I already shared one of our favorite (whole grain) pancake recipes that we make again and again and which also happen to freeze great. And I’ve also shared many of our favorite muffins (most of which are on our regular muffin rotation).

But the muffins I’m sharing today are a little different. They are special because (like these yellow squash muffins) they usually only get made in the summertime when the garden is going crazy and squash is coming out the garden fast and furiously.

We love these zucchini muffins

So as you can imagine they are also SUPER popular in the summertime and I can rarely keep them stocked for long.

Light and tender with a delicious flavor, these muffins are some of the best.

They’re not hard to make either.

The only part that might be kind of a pain is wringing out the zucchini, but it’s super important. Wringing out the excess water in the zucchini makes it so these muffins are light and tender rather than heavy with extra moisture.

Tips to wring out the zucchini

To wring the zucchini dry you can use paper towels, cheese cloth, or my favorite easy option is to use this reusable nut bag (aff. link).

As a little aside from the topic, this nut bag actually has many uses that make it a worthwhile investment. I use mine to make homemade ricotta cheese (yum). It makes it really easy to drain off the whey. You can use it to make your own almond milk or another kind of nut milk. I also pack my nutbag with the bones, etc from a whole chicken (like the remains from a rotisserie chicken) and use it to make homemade chicken noodle soup. It makes it really easy to discard the bones when you keep them all together in a bag that you can stick right in the crockpot or electric pressure cooker. It’s seriously been life changing. I love my little nutbag so much.

Anyway, back to these muffins.

Like all muffins, make sure you don’t overmix them, my friends. Overmixing never turns out well for a muffin. Use a light hand to mix and when you’re done, you’re done.

Make them my friends. They’re amazing. And since you can freeze them they make a super easy weekday breakfast or after-school snack too.

Okay bye now.

Recipe Source: Heather @ The Cook’s Treat

All images and text ©The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.