Got zucchini? Get ready for the best breakfast treat ever. These zucchini bread muffins aren’t just good, they’re incredibly soft and moist, thanks to the perfect combination of fresh grated zucchini and a box of vanilla instant pudding mix. Every soft, tender bite is full of warm, comforting ground cinnamon and sweet golden raisins, making these muffins the perfect way to start your morning. Seriously, if you have zucchini and love raisins, this is the muffin recipe you need to try.
Since this ground cinnamon and golden raisin vanilla muffin recipe made twelve muffins, I asked B.O.B. Bob to take six of them to work for his co-workers to help eat. Shortly after my darling B.O.B. Bob left for work, I received a text from him asking me what was in the muffins. I automatically assumed that what his co-workers were having an issue with was the fact that these muffins contained raisins, because so many people have a complete and utter hatred for them. Nope, it seems that none of them seemed to give a flying monkey’s ass about the dang raisins. Instead, they all seemed to have an intense negative reaction to having green stuff in their muffins. Curiously, at least to me anyway, none of these men that B.O.B. Bob works alongside had ever heard of, not to mention tasted, zucchini bread in any shape or form. And, no matter how much B.O.B. Bob insisted that these muffins were indeed quite delicious and tasted nothing like a green vegetable, he had zero luck in convincing any of these men to actually try a muffin, which meant that B.O.B. Bob was left to eat six muffins all by himself. So now, I am making it my mission to force these lil’ veggie-haters he works with a lesson. I plan on making a batch of these Chocolate Pudding Zucchini Bread Muffins to trick all of B.O.B. Bob’s co-workers into eating muffins made with a vegetable hidden within. Heck, I might even throw in a little bit of grated carrot just for spite. P.S. In case you’re wondering, these muffins are absolutely lovely, especially for breakfast. Something that these men would have instantly realized, if they had been brave enough to take one lil’ ol’ bite of one.
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 (3.4-oz.) Box Vanilla Instant Pudding & Pie Filling
- 1 1/2 Teaspoons Ground Cinnamon (Additional for Garnish)
- 3/4 Teaspoon Baking Soda
- 3/4 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Baking Powder
- 1 Cup Half and Half
- 1/4 Cup Avocado, Canola, or Vegetable Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 1/2 Cups Grated Zucchini, Lightly Packed
- 1 Cup Golden Raisins
Directions:
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together the flour, sugar, pudding, cinnamon, baking soda, sea salt, and baking powder.
- Add the half and half, oil, eggs, vanilla, grated zucchini, and golden raisins. Stir to combine until there are no more streaks of flour throughout the batter.
- 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.
- Use your fingers to lightly sprinkle a little bit of ground cinnamon over each muffin.
- Allow the muffins to cool for 10 minutes before gently removing them from the muffin tin and transferring them to a baking rack to cool completely.
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. One small to medium-sized zucchini should yield enough grated zucchini for this recipe. My zucchini weighed approximately 9-oz. I don’t suggest using a large zucchini because it will have more seeds, a tougher skin, and a mushier texture than a small or medium-sized zucchini.
- I used golden raisins in this recipe; however, you could replace them with normal raisins.
- Do not overmix the muffin batter. Stir the batter until there are no longer any streaks of flour throughout it.
- Save a few pieces of grated zucchini to garnish the top of each muffin before baking.
- This recipe will yield approximately 1 dozen muffins.
- Serve these muffins warm or at room temperature. To reheat the muffins, wrap each one individually in a damp paper towel and microwave for 10 to 20 seconds.
Improvements:
- Sprinkle the muffins with cinnamon sugar instead of just plain ground cinnamon.
- If you’re not a fan of raisins, replace them with dried sweetened cranberries, dried cherries, or dried apples.
- Sprinkle the top of each muffin with a few sliced almonds or chopped pecans before baking.
- CLICK HERE to check out all of our other delicious muffin recipes.
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 (3.4-oz.) Box Vanilla Instant Pudding & Pie Filling
- 1 1/2 Teaspoons Ground Cinnamon (Additional for Garnish)
- 3/4 Teaspoon Baking Soda
- 3/4 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Baking Powder
- 1 Cup Half and Half
- 1/4 Cup Avocado, Canola, or Vegetable Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 1/2 Cups Grated Zucchini, Lightly Packed
- 1 Cup Golden Raisins
Directions:
- Preheat oven to 325 degrees.
- In a large mixing bowl, whisk together the flour, sugar, pudding, cinnamon, baking soda, sea salt, and baking powder.
- Add the half and half, oil, eggs, vanilla, grated zucchini, and golden raisins. Stir to combine until there are no more streaks of flour throughout the batter.
- 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.
- Use your fingers to lightly sprinkle a little bit of ground cinnamon over each muffin.
- Allow the muffins to cool for 10 minutes before gently removing them from the muffin tin and transferring them to a baking rack to cool completely.
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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. CLICK HERE for the recipe.
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
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This one-pot recipe seamlessly combines the rich flavors of a cheeseburger with the creamy goodness of broccoli cheddar soup and the heartiness of a rice casserole, blurring the line between soup and casserole with its thick, rich, and creamy rice texture. Featuring savory ground beef, melted cheddar cheese, decadent heavy whipping cream, and a generous amount of chopped broccoli, this recipe is perfect for those nights when you’re craving something indulgent yet almost effortless.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “R” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Caprese Ricotta Toast by Karen’s Kitchen Stories
- Celeriac Mash with Scallop Roe Butter by Food Lust People Love
- Cinnamon Raisin Vanilla Zucchini Bread Muffins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Homemade Roasted Tomato Sauce – Keto by Sneha’s Recipe
- Red Hot Pepper Vinegar by Palatable Pastime
- Ricotta Red Pepper Dip by Magical Ingredients
- Rosemary Roasted Red Potatoes by Jolene’s Recipe Journal
- Rosolli, Finnish Salad by Mayuri’s Jikoni
- Rustic Rye Sourdough Loaf by A Day in the Life on the Farm
- Self-Saucing Rhubarb Pudding Cake by A Messy Kitchen
- Shrimp Fried Rice by Blogghetti
