When you have way too many zucchini in your garden and you don't know what to do with all of them, try making these super-moist zucchini bread muffins. All you need is a box of vanilla pudding mix, some grated zucchini, eggs, oil, and a few other simple ingredients. These sweet, moist, and absolutely delicious vanilla pudding zucchini bread muffins are the perfect way to use up your stash of summer zucchini.
Welcome to "The Summer of 2023," or what I like to refer to as "The Summer of Zucchini." After recently realizing that we had only previously shared three zucchini recipes in the past ten years of blogging, we quickly made it our thing to make anything and everything with zucchini. Y'all, a moment of pure honest-to-goodness truth; we're pretty much sick of zucchini. Not to say that every recipe we made with it this summer wasn't amazing but we're just kind of done with washing it, slicing it, deseeding it, grating it, and shredding it. You get the picture. When it comes to zucchini, we're ready to say bye-bye, see you next year.
2023
Vanilla Pudding Zucchini Bread Muffins
Summer Zucchini Blossom Soup
Savory Zucchini Drop Biscuits
Glazed Zucchini Oatmeal Chocolate Chip Cookies
Zucchini & Orzo Pasta Baked Cheddar Casserole
Lemon Poppy Seed Zucchini Bread Muffins
2019
Chocolate Pudding Zucchini Bread
2017
Chocolate Zucchini Bread Pumpkin Seed Cake
2015
Quick No-Cook Asian Zucchini Noodles
But before that glorious moment comes, when we finally get to say adieu to zucchini, we still have two more recipes to share. One is for Soft Zucchini Milk Chocolate Chip Cookies, and the other is for these Vanilla Pudding Zucchini Bread Muffins. Both are amazing recipes, both are delicious recipes, and both are recipes that we would highly recommend, but once again, both are recipes that use zucchini. So, if you're as sick of zucchini as we are, make sure to save this recipe for next year. And if you haven't quite yet had your fill of zucchini for 2023, make sure to bake up a batch as soon as possible. Because thankfully, fresh summer zucchini will soon be a thing of the past.
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 (3.4-oz.) Box Vanilla Instant Pudding & Pie Filling
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Cup Half & Half
- 1/2 Cup Canola Oil
- 2 Eggs
- 2 Tablespoons Vanilla
- 1 1/2 Cups Grated Zucchini, Lightly Packed
Directions:
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together the flour, sugar, pudding, baking soda, baking powder, and salt.
- Add the half and half, oil, eggs, vanilla, and grated zucchini. Stir to combine.
- Line a muffin tin with paper muffin cups. Use an ice cream scoop to distribute the muffin batter evenly between the paper muffin cups.
- Bake the muffins for 25 to 30 minutes, or until a knife or toothpick comes out clean.
Suggestions:
- There is no need to wring any moisture out of the zucchini for this recipe. The moisture in the zucchini is needed to make these muffins moist.
- Save a few pieces of grated zucchini to garnish the top of each muffin before baking.
- This recipe will yield approximately 1 dozen muffins.
Improvements:
- Add chocolate chips to the muffin batter.
- Sprinkle the top of each muffin with a few sliced almonds or chopped pecans before baking.
- Replace the vanilla pudding in this recipe with chocolate pudding.
[amd-yrecipe-recipe:865]
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MORE GREAT MUFFIN RECIPES
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Lemon Poppy Seed Zucchini Bread Muffins
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