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    Home » Recipes » Breakfast » Muffins » Zucchini Muffins

    Zucchini Muffins

    Published: October 6, 2017 · Modified: May 20, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down. 

    Zucchini muffins with toasted walnuts on a serving tray.
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    Zucchini muffin on small plate
    Zucchini muffin split in half on a plate
    Zucchini muffins on tray
    seven Zucchini muffins on a tray
    Zucchini muffin split in half
    Zucchini muffin on a plate
    Zucchini muffin split in half on a plate
    Zucchini muffins
    Zucchini muffin on a plate
    Zucchini muffin on white background
    Zucchini muffin on a plate
    Zucchini muffin on blue and white plate
    Zucchini muffin from overhead on plate
    Zucchini muffins in muffin pan
    Zucchini muffins on tray

    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

    Ingredients for making Zucchini Muffins on a counter.

    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

    Zucchini being grated to make zucchini bread. 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.

    Zucchini muffin batter getting mixed in glass bowls.

    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.

    Shredded zucchini and walnuts being folded into muffin batter for zucchini muffins.

    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. 

    A zucchini muffin torn in half too show the delicious interior filled with walnuts.

    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.

    A top-down view of zucchini muffins on a blue and white plate. 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 love this recipe try these out!

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      Blueberry Muffins

    • Chocolate Chip Muffins on a wooden board next to a glass of milk.

      Chocolate Chip Muffins

    • A close up of a loaf of banana bread with some slices cut

      Banana Bread Recipe

    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! 

    A group of zucchini muffins on a porcelain serving tray.
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    5 from 45 votes

    Zucchini Muffins

    Delicious, perfectly sweet zucchini muffins filled with walnuts and your favorite spices.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 muffins
    Calories 298kcal
    Author John Kanell

    Ingredients

    • 2 cups all-purpose flour 240g
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg optional
    • 2 eggs
    • 1/3 cup vegetable oil
    • 1/3 cup granulated sugar
    • 1/2 cup brown sugar packed
    • 1 tbsp vanilla extract
    • 2 cups zucchini grated
    • 1 1/2 cups chopped walnuts

    Instructions

    • Preheat oven to 375F. Add papers you your muffin tin and grate you zucchini.
    • Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl and set aside.
    • In another bowl mix the eggs, oil, sugars, and vanilla.
      Maple Walnut Zucchini Bread
    • Pour the wet mixture Into the dry and mix until almost combined.
    • Add zucchini and walnuts and fold into the batter.
      Maple Walnut Zucchini Bread
    • Use a triggered ice cream scooper to fill your muffin papers almost all the way up. Bake for about 20 minutes at 375F. The muffins are done when a toothpick Inserted into the center comes out clean.

    Video

    Notes

    • 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. I would recommend one cup if that's something you'd like 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.

    Nutrition

    Serving: 1muffin | Calories: 298kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 315mg | Potassium: 205mg | Fiber: 2g | Sugar: 16g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
    *Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Avatar for EllaElla says

      June 26, 2020 at 11:29 am

      5 stars
      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 😉

      Reply
    2. Avatar for Ashley FAshley F says

      August 17, 2019 at 12:32 pm

      5 stars
      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.

      Reply
      • Avatar for jkanelljkanell says

        August 20, 2019 at 5:51 pm

        I’m so happy you liked them and thank you for the comment Ashley!

        Reply
    3. Avatar for AvaAva says

      November 01, 2017 at 8:16 pm

      5 stars
      These were so yummy! Loved the maple syrup and zucchini combo!

      Reply
    4. Avatar for KatherineKatherine says

      November 01, 2017 at 8:15 pm

      5 stars
      Yumm!! Love the zucchini !

      Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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