Iced Zucchini Bread Bites are soft, spiced cake bites made with fresh zucchini and glazed with an incredible brown butter icing! Fantastic treats that disappear quickly, they’re THAT good!
With their fluffy texture, warm spices, and delicious glaze, these easy zucchini muffins are a treat that everyone will love. Plus, the bite-sized portions make these zucchini bites perfect for snacking or sharing with friends and family!
Incredible Zucchini Mini Muffins
WE LOVE zucchini bread in our house and I am convinced I use the BEST recipe. So, I took my classic recipe and instead of making 2 loaves like usual, I made over 70 of the cutest little bites! Not only that but I quickly browned some butter and dunked them in the most fabulous glaze ever. A quick dusting of cinnamon and you have yourself some Iced Zucchini Bread Bites perfect for cookouts!
They’re tiny, moist and have the best combination of spices. For just 100 calories each bite, these little gems pack quite the flavor punch!!
Why You Will Love This Easy Zucchini Muffin Recipe
- Perfect for Any Occasion: Whether you’re looking for a snack, a dessert, or something to bring to a party, these bites are sure to impress. They’re great for sharing with friends and family, and they’re easy to transport, making them perfect for potlucks and picnics.
- Made with Fresh Zucchini: Not only does this add a delicious flavor to the bites, but it also makes them healthier. Zucchini is a great source of vitamins and minerals, and it’s low in calories, making these bites a guilt-free treat.
- Incredible Brown Butter Icing: Made with brown butter, it adds a rich, nutty flavor that complements the spiced cake perfectly. It’s also easy to make, so you can whip up a batch of these bites in no time.
Zucchini Bread Bites Ingredients
Sugar: For sweet and soft muffins, you will need 1 cup of white sugar for this recipe.
Brown sugar: Adding 1 cup of brown sugar adds an amazing depth of flavor that can’t be beat!
Eggs: Help bind the ingredients together well by using 3 eggs in the batter.
Oil: You need 1 cup of vegetable oil to give these bites the needed fats to stay moist while baking.
Vanilla extract: Enhance all the wonderful flavors by adding 3 teaspoons of vanilla extract.
Flour: Use 3 cups of all-purpose flour for the structural base of this recipe.
Nutmeg: For a slightly nutty and sweet flavor, add 1 tsp of nutmeg.
Cinnamon: Using 3 teaspoons of ground cinnamon gives each bite a warm seasoned taste that doesn’t disappoint.
Salt: To balance all the delightful flavors, add 1 teaspoon of salt to the batter.
Baking powder: Help these muffin bites rise as they bake by using 1 teaspoon of baking powder.
Baking soda: For soft and tender treats you will need 1 teaspoon of baking soda.
Zucchini: Add in 2 cups of grated zucchini (not squeezed dry!) for a delicious and healthy addition.
Walnuts: You need 1 cup of chopped walnuts for a perfect crunchy texture in each bite.
Brown Butter Glaze
Butter: For the base of this glaze, you will need ⅓ cup of butter (do NOT use margarine!).
Powder sugar: Using 2 cups of powdered sugar creates a smooth, sweet topping.
Vanilla extract: Adding 1 tsp of vanilla extract helps bring out all the incredible flavors in this glaze.
Milk: Make the glaze creamy by using 2 TBSP of milk.
Water: Thin out the glaze to a dippable consistency by adding 2 TBSP of hot water.
How to make Iced Zucchini Mini Muffins
Prep
Get started by preheating the oven to 325°F. Then spray a mini muffin pan with non-stick baking spray, then set it aside.
Batter
Next in a medium sized mixing bowl, beat the eggs, oil, vanilla extract, and both white & brown sugars together until well combined.
In a separate large bowl, whisk the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
Then add the wet ingredients to the large bowl of dry ingredients and stir until combined.
After that grate the zucchini using a box grater. Proceed to add it to the bread batter, along with the walnuts, stirring until well combined. Now let the batter sit for 5-10 minutes so that the zucchini gives off some water. Stir the batter again to mix well.
Bake
Scoop the batter using a 1 TBSP or 2 TBSP cookie scoop, only filling the mini muffin cup ⅔ full. You’ll need about 1 ½ TBSP of batter for this. Be careful not to overfill the cups!
Place the muffin pan in the preheated oven and bake 13-15 minutes, until they just barely begin to brown on top.
Cool the pan on a cooling rack for 10 minutes, then pull each zucchini bite out and place directly on the rack to fully cool.
Brown Butter Glaze
Place the butter in a small saucepan and heat just under the medium heat setting. The butter will melt, then foam up a bit, then brown. Whisk often, watching it closely as the whole process will only take about 7-9 minutes.
Add in the remaining ingredients, the powder sugar, vanilla extract, milk, and hot water. You might need to add more hot water and whisk until it’s a dippable consistency.
Then pick up each zucchini bite and fully dip the bottoms, then turn them back on to the cooling rack. The glaze will drip down until they’re mostly covered, leaving the bottoms exposed. Dust with additional cinnamon, if desired. Serve & enjoy!
Zucchini Bread Bites
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups grated zucchini not squeezed dry!
- 1 cup chopped walnuts
Brown Butter Glaze
- ⅓ cup butter do NOT use margarine!
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 TBSP milk
- 2 TBSP hot water
Instructions
- Prep: Preheat oven to 325°F. Spray a mini muffin pan with non-stick baking spray. Set aside.
- Batter: In a medium sized mixing bowl, beat the white & brown sugars, eggs, oil, and vanilla extract together.
- In a separate large bowl, whisk the flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
- Add the wet ingredients to the large bowl of dry ingredients and stir until combined.
- Grate the zucchini using a box grater, add to the bread batter, along with the nuts, stirring until well combined. Let batter sit 5-10 minutes so that the zucchini gives off some water. Stir again.
- Bake: Scoop the batter using a 1 TBSP or 2 TBSP cookie scoop. Only fill the mini muffin cup ⅔ full. You'll need about 1 ½ TBSP batter for this. Do not overfill them!
- Place the muffin pan in oven and bake 13-15 minutes, until they just barely begin to brown on top.
- Cool the muffin pan on a cooling rack for 10 minutes, then pull each zucchini bite out and place directly on the rack to fully cool.
- Make the glaze: Place butter in a small saucepan on just under medium heat. The butter will melt, then foam up a bit, then brown. Whisk often, watching it closely as the whole process will only take about 7-9 minutes.
- Whisk in the remaining ingredients, the powder sugar, vanilla extract, milk, and hot water. You might need to add more hot water and whisk until it's dippable.
- Pick up each zucchini bite and fully dip the bottoms, then overturn them back on to the cooling rack. The glaze will drip down until they're mostly covered, leaving the bottoms exposed. Dust with additional cinnamon, if desired. Serve & enjoy!
Notes
Nutrition
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How can I ensure my zucchini bites stays moist but not soggy?
To ensure that your zucchini bread stays moist but not soggy, it is important to properly follow the instructions. After grating the zucchini and adding it to the batter, let it sit for 10 minutes to release the moisture. Additionally, be sure to not overmix the batter, as this can lead to a dense and soggy texture.
How long are Zucchini bites good for?
To keep your iced zucchini bread bites fresh, store them in an airtight container at room temperature and they will last up to 3 days. Alternatively, you can store them in the refrigerator for up to 1 week.
If you want to freeze your zucchini bread bites, wrap them tightly in plastic wrap and store them in the freezer for up to 3 months.
Can I incorporate chocolate into my zucchini muffin recipe?
Yes, you can definitely incorporate chocolate into your zucchini bites recipe! Simply fold in your desired amount of mini chocolate chips into the batter before baking. You can also experiment with different types of chocolate, such as milk, dark, or white chocolate, to add a unique twist to your recipe.
Do I peel zucchini before adding it to bread or cake batter?
No, it is not necessary to peel zucchini before adding it to bread or cake batter. In fact, leaving the skin on can add extra texture and flavor to your baked goods. However, if you prefer a smoother texture, you can peel the zucchini before grating it.
What variations can I make to create a healthy zucchini bar?
To make a healthier version of iced zucchini bread bites, you can experiment with using alternative flours, such as almond flour or coconut flour, instead of all-purpose flour. You can also substitute honey or maple syrup for sugar, and use applesauce or mashed bananas instead of oil or butter. Finally, you can add in extra nutritious ingredients, such as chopped nuts, dried fruit, or chia seeds, to boost the health benefits of your zucchini bars.
Have a garden full of zucchini? Try more great recipes here!
- Lemon Zucchini Cake
- Zucchini Cheddar Bread
- Zucchini Sheet Cake with Browned Butter Frosting
- Chocolate Chip Zucchini Bars
- Pudding Zucchini Bread
- Zucchini Chocolate Chip Cookies
- Easy Zucchini Cake
- Lemon Zucchini Muffins
- Chocolate Zucchini Cake
- Orange Zucchini Bread
- Low Fat Zucchini Cookies
- Healthy Zucchini Carrot Muffins
- Best Ever Zucchini Bread
- Apple Zucchini Bread
- Zucchini Cookies
- Pineapple Zucchini Bread
Iced Zucchini Bread Bites are a delightful twist on a classic recipe! These easy zucchini muffins have a soft, airy, moist texture and taste absolutely incredible.
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