Zucchini Muffins

There’s something undeniably comforting about baking with zucchini. Maybe it’s the way it keeps your muffins impossibly moist, or maybe it’s the satisfaction of sneaking a veggie into something that feels like dessert. I first made these zucchini muffins on a rainy Sunday morning, when I had a couple of overgrown zucchinis on the kitchen counter and a craving for something warm, tender, and a little bit nostalgic.

As the scent of cinnamon, vanilla, and freshly grated zucchini filled my kitchen, I realized this would become one of those go-to recipes. The kind you can bake for brunch with friends, slip into lunchboxes, or enjoy with your morning coffee.

If you’ve ever wondered how to use up that garden zucchini or wanted a muffin that’s tender without being too sweet, this recipe is for you.

Read on—these muffins might just become your new favorite too.

Why I Love This Recipe

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Zucchini muffins are that rare kind of treat—comforting, wholesome, and versatile. What makes them so special is the way they bridge the gap between healthy and indulgent. They’re light yet satisfying, with a subtle sweetness that lets the warm spices and earthy zucchini shine. You get a lovely crumb that’s tender but not overly cakey, and that hint of golden crust around the edges is just chef’s kiss.

Another thing I adore about these muffins is how adaptable they are. You can make them with chocolate chips for a dessert-y vibe, add walnuts or pecans for crunch, or even toss in some dried fruit. They freeze beautifully, travel well, and are equally perfect for a cozy breakfast or an afternoon snack.

This is the kind of recipe that feels like it belongs in every season, whether you’re enjoying late-summer garden abundance or cozying up during the colder months. You can dress it up or keep it simple, and it still delivers every single time.

Ingredients for Zucchini Muffins

Before you get started, take a quick look through your pantry—you likely already have most of what you need. That’s one of the things I love about this recipe: it’s built from baking staples, and the zucchini adds the magic.

Here’s what you’ll need:

Zucchini – Freshly grated zucchini brings unbeatable moisture and a tender texture. You don’t need to peel it, but do give it a good squeeze to remove excess water.

Flour – All-purpose flour works perfectly here, creating a soft and fluffy muffin base. You could also try half whole wheat for a bit of nuttiness.

Sugar – A mix of brown sugar and white sugar gives these muffins depth and just the right amount of sweetness. Brown sugar adds a subtle caramel note that I love.

Eggs – You’ll need two large eggs to help bind everything together and give structure to the batter.

Vegetable oil – I prefer neutral oil (like canola or grapeseed), which keeps the muffins moist without overpowering the flavor.

Vanilla extract – A must-have. It rounds out the sweetness and enhances every flavor in the batter.

Baking soda & baking powder – These two leavening agents ensure your muffins rise perfectly and stay light.

Spices – Ground cinnamon and a touch of nutmeg bring warmth and a cozy aroma.

Salt – Just a pinch balances out the sweetness and enhances flavor.

Optional add-ins? Absolutely! Think:

• Chopped walnuts or pecans
• Chocolate chips (white, milk, or dark)
• Shredded coconut
• Dried cranberries or raisins

These ingredients work in harmony to create muffins that are soft, flavorful, and just the right amount of sweet. The zucchini keeps them moist for days—truly the unsung hero of this recipe.

How Much Time Will You Need

This is one of those quick baking projects that delivers big rewards with minimal effort.

• Prep time: About 15–20 minutes. Grating the zucchini and gathering your ingredients takes just a few minutes.
• Bake time: Around 20–25 minutes, depending on your oven and muffin tin.
• Cooling time: Let them rest for at least 10 minutes before diving in.

You can have a dozen warm, bakery-style zucchini muffins on your table in under an hour. Perfect for busy mornings or spontaneous baking cravings.

How to Make These Zucchini Muffins

Follow these simple steps, and you’ll have fluffy, moist zucchini muffins cooling on your counter in no time.

Step – 1: Prep the zucchini

Wash and trim the ends of your zucchini, then grate it using the large holes of a box grater. You’ll need about 1 ½ cups of packed grated zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth, and gently squeeze out the excess moisture. Don’t skip this—too much liquid will make your batter soggy.

Step – 2: Preheat and prepare your pans

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease lightly with cooking spray or butter.

Step – 3: Mix the dry ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg

Set this bowl aside.

Step – 4: Whisk the wet ingredients

In a large mixing bowl, whisk:

• 2 large eggs
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tsp vanilla extract

Whisk until smooth and well combined.

Step – 5: Fold in the zucchini

Add the grated, squeezed zucchini to the wet mixture. Stir gently until fully incorporated. You can also fold in about ½ cup of chopped nuts or chocolate chips at this stage if you’d like.

Step – 6: Combine wet and dry

Pour the dry ingredients into the wet mixture. Use a rubber spatula or wooden spoon to fold the batter just until everything is combined. Be careful not to overmix—this is key to soft, fluffy muffins.

Step – 7: Fill the muffin tin

Scoop the batter evenly into the muffin cups, filling each about ¾ full. A large cookie scoop works great for this.

Step – 8: Bake

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The tops should be golden and slightly domed.

Step – 9: Cool and enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Or enjoy one warm while the chocolate is still melty (highly recommended!).

Substitutions

Looking to tweak this recipe to fit your pantry or dietary needs? There are some fantastic substitutions that still yield delicious results.

Don’t have brown sugar?
You can use all white sugar and add a tablespoon of molasses if you want that deeper flavor.

Need it dairy-free?
This recipe is already dairy-free if you skip chocolate chips or use dairy-free versions.

Want to make it healthier?
Use half whole wheat flour and swap in coconut oil or applesauce for part of the oil.

No eggs?
Try using ¼ cup of plain Greek yogurt or unsweetened applesauce per egg. A flax egg also works beautifully here.

Gluten-free?
A 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur) can be used instead of all-purpose flour.

These substitutions help you personalize the recipe to suit what you have on hand or your specific preferences without sacrificing flavor or texture.

Best Side Dish of Zucchini Muffins

Want to elevate your muffin experience? Here are three delightful pairings:

1. Fresh Fruit Salad
A bowl of chilled fruit—think berries, melon, or citrus—offers a refreshing balance to the muffins’ warm spice and richness.

2. Greek Yogurt Parfait
Layer plain or vanilla yogurt with granola and fruit to create a creamy, crunchy contrast that complements the soft muffins.

3. Scrambled Eggs or Frittata
For a heartier breakfast, pair these muffins with eggs cooked your favorite way. The savory protein balances out the sweetness and turns your muffin into a full meal.

Serving and Presentation Tips

One of the best things about zucchini muffins is how naturally beautiful they are with their golden tops and specks of green throughout. But if you’re serving them to guests or want to make them feel extra special, a little presentation goes a long way.

Try placing the muffins on a rustic wooden tray or cake stand lined with parchment paper. Dust them with a light sprinkle of powdered sugar or add a drizzle of vanilla glaze for a bakery-style touch. If you’re serving them at brunch, nestle them between bowls of fresh berries and a small pitcher of warm maple butter for an inviting display.

For a grab-and-go vibe, wrap each muffin in parchment paper and tie it with twine—perfect for school lunches or morning meetings. They also look lovely stacked in a lined basket for a cozy weekend brunch table.

No matter how you present them, these muffins bring warmth and homemade charm to any setting.

Tips and Tricks to Make This Recipe Even Better

If you want your zucchini muffins to really shine, there are a few pro tips that can make all the difference.

Don’t overmix. This is key to tender muffins. Stir just until the dry and wet ingredients come together—no more.

Squeeze the zucchini. Zucchini holds a lot of water. If you don’t remove some of that moisture, your muffins may end up soggy and dense. Just a gentle squeeze in a clean kitchen towel or cheesecloth will do.

Room temperature ingredients. Let your eggs and zucchini come to room temperature before mixing. This helps everything incorporate more smoothly.

Use a cookie scoop. To get evenly sized muffins that bake at the same rate, a large cookie scoop is a simple game changer.

Rest the batter. If you have an extra 10 minutes, let the batter rest before baking. This gives the flour time to hydrate and leads to better texture and rise.

Add-ins at the end. Always stir in chocolate chips, nuts, or fruit after combining the wet and dry ingredients to prevent overmixing.

These small tweaks can elevate your muffins from good to bakery-worthy.

Common Mistakes to Avoid

Zucchini muffins are wonderfully forgiving, but there are a few pitfalls that can keep them from turning out perfectly.

Skipping the zucchini squeeze. It bears repeating—too much moisture = gummy muffins. Always squeeze out the excess water.

Overmixing the batter. This can lead to dense, tough muffins. Once you combine your wet and dry ingredients, stir gently just until you don’t see streaks of flour.

Overbaking. Muffins can dry out quickly if left in the oven too long. Start checking at the 20-minute mark with a toothpick.

Using too much zucchini. Yes, it’s tempting to use that whole oversized squash, but stick to the recipe amount (1½ cups packed) for the right moisture level and structure.

Not prepping your pan properly. If you forget to grease your tin or use muffin liners, you may end up with stuck muffins that tear apart.

Avoiding these simple mistakes ensures you get soft, fluffy muffins every single time.

How to Store It

One of my favorite things about these zucchini muffins is how well they store. They stay moist and flavorful for days, making them perfect for meal prep or quick snacks.

Room temperature: Store the muffins in an airtight container lined with a paper towel (to absorb excess moisture) for up to 3 days. Keep them at room temperature in a cool, dry spot.

Refrigerator: If you live in a humid area, you can refrigerate them. Just be sure to seal them tightly so they don’t dry out. Let them come to room temp or warm them briefly before eating.

Freezer: These muffins freeze like a dream. Wrap them individually in plastic wrap, then place them in a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. To thaw, leave on the counter for an hour or microwave for about 20–30 seconds.

Batch baking and freezing a dozen means you’ll always have a delicious snack or breakfast ready at a moment’s notice.

FAQ

Can I make zucchini muffins without eggs?
Yes! You can substitute each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Do I need to peel the zucchini first?
Not at all. The peel is thin and soft, and it adds beautiful color to your muffins.

Can I use frozen zucchini?
You can, but make sure to thaw and drain it thoroughly before using. Frozen zucchini has more water, so squeezing it dry is even more important.

Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. Make sure it contains xanthan gum for structure.

Why did my muffins come out flat?
Flat muffins can happen if your baking soda or powder is expired, or if the batter was overmixed. Check your leavening agents and mix gently for fluffy results.

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