Description

These moist zucchini muffins are warm, spiced, and just sweet enough—perfect for breakfast, brunch, or snacking. Made with fresh zucchini and simple pantry staples, they bake up with a golden crust and tender crumb. Whether you’re using up garden zucchini or baking a cozy treat for the family, this recipe is one you’ll come back to again and again. Optional add-ins like chocolate chips or walnuts make them even more irresistible!

Ingredients

Scale

1½ cups grated zucchini (squeezed dry)
2 cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 tsp vanilla extract
Optional: ½ cup chocolate chips or chopped nuts

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Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Stir in grated zucchini.
Gently fold in the dry ingredients until just combined. Avoid overmixing.
Fold in optional chocolate chips or nuts.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Be sure to squeeze excess moisture from the zucchini.
Don’t overmix the batter—this keeps the muffins light.
These freeze beautifully—wrap and store for up to 3 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast / Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 210
Sugar: 13g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg