Zucchini Bread Bran Muffins
Prep time
Cook time
Total time
Lightly spiced bran muffins filled with garden fresh zucchini. These zucchini bread bran muffins are excellent on their own, but are even better with chunks of chopped walnuts or chocolate!
Yield: 12 muffins
  • 1 c. + 2 tbsp. buttermilk
  • 1 egg
  • ⅓ c. vegetable oil
  • 2 tbsp. granulated sugar
  • ⅓ c. brown sugar
  • 1½ tsp. vanilla extract
  • ½ c. finely grated zucchini*
  • 1½ c. wheat bran
  • 1 c. all-purpose flour**
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 c. chopped nuts or chocolate
  1. Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
  2. In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla and grated zucchini.
  3. In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the nuts or chocolate.
  4. Scoop the batter into the prepared pan, dividing evenly between the wells. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
*Pack your zucchini and gently squeeze out some of the liquid. It can still be moist but just not soggy.
**You can use only whole-wheat flour, only all-purpose flour, or a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!

Recipe source: adapted from my Whole Wheat Bran Muffins
Recipe by Life Made Simple at https://lifemadesimplebakes.com/zucchini-bread-bran-muffins/