Zucchini Muffins

If you haven’t had zucchini muffins, you are totally missing out. They are tender, just sweet enough, and so delicious. I love them for a grab and go snack and the kids can’t keep their hands off them!

What You’ll Need for This Recipe

Cinnamon: I like to add some freshly grated nutmeg but you can stick with just cinnamon or use any spice you enjoy.

Walnuts: I love walnuts in these muffins but you can use pecans or chocolate chips instead.

How to Make Zucchini Muffins

1. Preheat oven to 375F. Shred the zucchini and toast your walnuts (optional), and insert papers into your muffin tin.

2. Mix the flour, salt, spices, baking soda and baking powder in a large bowl and set aside.

3. In a medium bowl mix the eggs, sugars, vanilla, and oil together until smooth and well-combined. 

4. Pour the wet mixture into the dry and mix until almost combined.

5. Fold the shredded zucchini and walnuts into the batter. It might seem a bit thick but that’s totally fine, the zucchini will release water into the batter as it bakes. 

6. Transfer the batter to your muffin tin, filling each well almost to the top. You can sprinkle the tops with turbinado sugar or chopped walnuts for some extra crunch. Bake at 375F for 20 minutes or until the edges are golden and centers are set. 

Frequently Asked Questions

Should I peel zucchini for muffins?

I NEVER peel my zucchini as it’s not necessary and the skin has lots of nutrients you don’t want to miss out on. The only reason to peel them would be if you’re trying to sneak some veggies into the muffin of a picky eater.

Do they need to be refrigerated?

You can leave your muffins out at room temperature for two days if they’re in a sealed container. You can of course refrigerate them, or even freeze them if you’d like to store them longer. 

How do you shred zucchini?

Use a cheese grater to shred zucchini. If you don’t have one try cutting thin strips and slicing into somewhat uniform pieces.

Pro Tips for this Recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• You can totally add chocolate chips to this recipe if you’d like. I would recommend one cup if that’s something you want to try. 
• I love nutmeg in these muffins but you can use just the cinnamon or add your favorites like cardamom, ginger or allspice.
• You can finish the muffins off with a sprinkle of turbinado sugar and/or some more chopped walnuts on top for some added crunch.
• If you’re baking the muffins without papers then make sure to really grease the wells of your pan with baking spray or butter so the muffins release easily after baking. 

If you’ve tried this Zucchini Muffin recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!