These easy zucchini muffins are a simple grab-and-go snack the whole family will love! Tender and soft with just the right amount of sweetness and warmth from the cinnamon, you’ll find it hard to believe there is actually A LOT of zucchini in them! Aside from the pretty green flecks you’ll see from the zucchini skin, you won’t be able to detect the zucchini at all.
Feel free to double the recipe so you can freeze a batch of zucchini muffins for later. I love having some on hand to snack on when I’m rushing out the door. While this recipe is perfect as-is, you can play around with mix-ins like nuts to add more texture and even chocolate chips for a little decadence. For more zucchini baking recipes, try my zucchini cookies, zucchini brownies, and chocolate zucchini bread.
What You Need To Make This Recipe
Flour — I use all-purpose flour in this recipe, but you can swap it for whole wheat flour if you prefer a more nutty loaf. If doing so, add 2 tablespoons of milk or water to the wet mixture.
Leavening — baking powder and baking soda help the muffins rise for a high dome and fluffy interior.
Salt — salt balances the flavor for the best zucchini muffins.
Cinnamon — ground cinnamon adds warmth and flavor to the batter.
Eggs — eggs help to bind the batter and also add richness and rise to the muffins.
Oil — vegetable oil (or another neutral-flavored oil like canola oil, avocado oil, or light olive oil) is vital for adding moisture. You can also use melted coconut oil, but the muffins will have a light coconut flavor.
Sugar — you need granulated sugar and brown sugar to infuse the muffins with sweetness and additional moisture.
Vanilla — use good vanilla extract for the best flavor.
Zucchini — you need shredded zucchini. Don’t blot away the liquid released when you grate it, or the muffins will become dense and dry.
How To Make Zucchini Muffins
1. Wash the zucchini and then grate them using the largest holes of a box grater.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. In a medium bowl, whisk together the eggs, oil, brown sugar, granulated sugar, and vanilla extract until lightened in color and smooth.
4. Add the wet ingredients and grated zucchini to the dry ingredients.
5. Stir until combined, and no dry streaks of flour remain.
6. Line a 12-cup muffin tin with paper liners. Fill the muffin liners almost all of the way full with batter. Bake at 350°F for 24 to 26 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely. Enjoy!
How do I shred zucchini?
Zucchini couldn’t be easier to shred! Start by thoroughly washing the whole zucchini. Place a box grater over a plate or bowl. Cut a small bit off the end of the zucchini so you have a flat surface, and grate the zucchini using the largest holes of the grater.
Mix-ins and Variations
While zucchini bread muffins are delicious as-is, there are several mix-ins you can add for texture and flavor. You can add up to 1 cup of chunky mix-ins or 1 to 2 teaspoons of spices. Here are some ideas:
- Spices: Instead of (or in addition to) cinnamon, you can use ginger, allspice, cardamom, or nutmeg.
- Nuts: For crunch and texture, add chopped walnuts or chopped pecans. Follow my guide on how to toast pecans or make toasted walnuts for an extra layer of flavor.
- Dried fruit: Raisins, dried cranberries, or diced dried apricots are tasty options.
- Chocolate chips: Melty chocolate chips or mini chocolate chips can turn delicious zucchini muffins into a delightful dessert.
- Topping: Sprinkle coarse sugar over the top of the muffins before baking for crunch and sparkle.
With these additions, you may end up with 14 to 16 muffins total, so have a second muffin pan ready!
Make-Ahead and Storage Tips
Homemade zucchini muffins keep well in an airtight container at room temperature for up to 3 days, so you can make them in advance. You can also refrigerate them for up to 1 week. Reheat the muffins briefly in the microwave or oven to enjoy them warm.
You can also freeze leftover zucchini muffins to eat later. Once cooled completely, transfer them to freezer bags and store them for up to 3 months. I often make a double batch of zucchini muffins and freeze an entire batch so that my family can thaw a couple at a time to snack on.
Pro Tips For Making This Recipe
- Use room temperature ingredients. Set the eggs out 30 minutes or so before you start baking so they can warm up to room temperature. This will make it easier to incorporate with the other ingredients.
- Weigh the flour. Using too much flour in these muffins will make them dry and crumbly instead of soft and moist. The best way to measure flour is by weighing it with a kitchen scale. If you don’t have one, fluff the flour in its canister and spoon it into your measuring cup. Use a knife to level off the top. Do not scoop directly from the container.
- Don’t over-mix the batter. Your muffins will turn out dense and hard if you stir them excessively. Just mix until the flour is fully incorporated.
- Do not wring the zucchini dry or squeeze out any liquid before adding to the wet ingredients. It provides moisture to the muffins while baking. If you lose this excess moisture, the muffins will be dense, dry, and not very delicious.
Frequently Asked Questions
No, you do not need to peel zucchini. Its skin is very thin, and it won’t impact the muffins’ taste or texture.
Yes, you can slightly reduce the sugar in this recipe by replacing ¼ cup with maple syrup or swapping it for coconut sugar. But remember that sugar (in addition to being a sweetener) adds moisture and affects the texture of zucchini muffins. Reducing the sugar without substitution may result in less tender muffins.
Yes, you can make this in a loaf pan. Bake at 350°F for 55 to 60 minutes. Alternatively, you can follow my delicious zucchini bread recipe!
If you love this recipe try these out!
If you’ve tried this zucchini muffins recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Zucchini Muffins Recipe
Video
Equipment
- 12 cup muffin pan
- Paper cupcake liners
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 large eggs
- ⅔ cup vegetable oil (160mL)
- ½ cup granulated sugar (100g)
- ½ cup brown sugar packed (110g)
- 2 teaspoons vanilla extract
- 2½ cups grated zucchini (325g)
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium mixing bowl, whisk together the eggs, oil, sugars, and vanilla until lightened in color and smooth.
- Add the wet mixture and zucchini to the dry mixture and gently stir until combined and no dry streaks of flour remain. (The batter will be thick. The zucchini will continue to release moisture as the muffins bake.)
- Use a triggered ice cream scooper to fill the muffin liners almost all of the way full. Bake for 24 to 26 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Notes
- Use room temperature ingredients. Set the eggs out 30 minutes or so before you start baking so they can warm up to room temperature. This will make it easier to incorporate with the other ingredients.
- Weigh the flour. Using too much flour in these muffins will make them dry and crumbly instead of soft and moist. The best way to measure flour is by weighing it with a kitchen scale. If you don’t have one, fluff the flour in its canister and spoon it into your measuring cup. Use a knife to level off the top. Do not scoop directly from the container.
- Don’t over-mix the batter. Your muffins will turn out dense and hard if you stir them excessively. Just mix until the flour is fully incorporated.
- Do not wring the zucchini dry or squeeze out any liquid before adding to the wet ingredients. It provides moisture to the muffins while baking. If you lose this excess moisture, the muffins will be dense, dry, and not very delicious.
Delicious!! I love, love, love them and so does my family. Which is good since my garden is producing zucchini like nobody’s business – lol!
But… I see folks mentioning maple syrup in the comments, but none is called for in this recipe. What gives John? …. being cute, not snide 😉
Oh my heckin’ gosh are these good! I saw the recipe and wanted to make them immediately. Big maple syrup fan. I finally broke down & did it last night and it was totally worth it. They’re absolutely, insanely good and I’m having a hard time not eating all of them. I couldn’t even wait until they cooled ’cause they smelled so good.
I’m so happy you liked them and thank you for the comment Ashley!
These were so yummy! Loved the maple syrup and zucchini combo!
Yumm!! Love the zucchini !