These homemade Zucchini Muffins are the perfect quick snack or breakfast on the go if you are in a hurry. They are so moist and tender and rise beautifully and it’s a great way to use up your summer zucchini.
We love quick muffin recipes, from our very popular Banana Muffins to our sweet and tangy Blueberry Muffins with Lemon Glaze. These Zucchini Muffins are a new favorite and are perfect for busy families on the go.
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Zucchini Muffins Recipe
With all of the zucchini we have in our garden this season, we’ve been making Zucchini Bread every few days. It’s the perfect way to use our summer bounty and sneak in extra veggies for the kids.
These muffins are great for lazy summer mornings or as a snack on the road or trail. They stay moist for days, you can add nuts, chocolate chips, berries, or whatever you like to add extra nutrients, flavor, and texture to your muffins.
I love the idea of zucchini muffins but simply dividing our zucchini bread recipe into muffins wasn’t absolutely perfect if you wanted 12 muffins. It took several batches, but I have finally perfected the best zucchini muffins.
- Flour – All-purpose. If you are making gluten-free zucchini muffins, you’ll want to use your favorite GF flour
- Egg – Provides structure and helps to create these perfectly textured muffins
- Baking powder and baking soda – leavening agents to help the muffins rise
- Oil – Using extra light olive oil, canola, or vegetable oil helps to make a light and fluffy batter
- Milk – Helps to make the muffins less dense
- Vanilla – Use our homemade vanilla or storebought
- Salt – Balances the sweetness
- Cinnamon – Adds a wonderful, cozy spice flavor to these muffins
- Zucchini – 1 1/2 cups, grated. Adds moisture to keep the muffins soft and has a subtle flavor that complements the sweetness and cinnamon spice
- Optional Add-ins – Pick one or use a combination: 1/2 cup chopped walnuts, pecans, golden raisins, dried cranberries, or semisweet chocolate chips (if adding chocolate chips, you can reduce the sugar to 1/2 cup, if desired)
Pro Tip: To quickly bring your eggs to room temperature, submerge them in a bowl of lukewarm water for about 10-15 minutes.
How to Make Zucchini Muffins
- Prepare – Preheat the oven to 350˚F. Line a 12-count muffin pan with paper liners or grease with softened butter or cooking spray.
- Dry Ingredients – Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Wet Ingredients – In a separate large bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla.
- Combine – Add flour mixture to the wet ingredients and stir together with a whisk until well blended and smooth.
- Grate – Grate the zucchini with a large box grater. Add the shredded zucchini to the batter along with chocolate chips (or any optional add-ins that you are using), and fold until well incorporated.
- Bake – Divide the batter evenly into the muffin tin. Sprinkle the tops of the muffins with the remaining chocolate chips and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Pro Tip: Use a trigger-release ice cream scoop to fill your muffin cups. It helps to scoop even portions into each cup and makes the job much easier.
Grate the zucchini in the large holes of a box grater over a bowl or plate. Be sure not to squeeze or pack the grated zucchini in your measuring cup too tightly.
If you are dairy-free, you can use water or almond milk instead. The milk adds moisture and helps combine the dry ingredients. It also adds an extra fluffiness to the muffins when they cook.
This recipe is easily doubled. The cooling time for the muffins is only 5 minutes, so if you do not have an extra 12-cup muffin tin, you can wait for them to cool, and have your next batch of muffin batter ready to go.
This recipe calls for 1 1/2 cups of grated zucchini, which is usually one medium, half-pound, zucchini. Be sure to cut the stem off of the top before grating.
There is no need to peel the zucchini before grating. The skin is thin enough to eat, so peeling does not change the taste or texture either way. I like to see the bits of shredded zucchini show up when I bite into the muffins.
How to Serve Zucchini Muffins
Zucchini muffins are fantastic just as they are, or with any of the add-ins mentioned above. Some of my favorite ways to top them include:
- Cream cheese frosting – make these muffins look like a healthy(ish) cupcake… oh, they are so delicious!
- Butter – On the top, or heat your muffins up in the toaster or microwave and add it right to the sliced sides.
- Powdered sugar – dusted over the tops
- Whipped Honey Butter – perfectly sweet and spiced with cinnamon.
- To Store: Store your freshly made muffins at room temperature for several days by placing the muffins in a Ziploc bag or an airtight container. Be sure they have cooled completely before covering them.
- Freezing: If you want to save muffins for later, simply add your cooled muffins to a freezer bag or wrap them individually in plastic wrap and store in the freezer for up to 3 months. When you are ready to enjoy them, unwrap them and set them on the counter to thaw or pop them into the microwave for about 30 seconds to defrost.
Pro Tip: Be sure your muffins have completely cooled before storing or freezing them. This will prevent condensation from forming on your muffin tops affecting the texture.
Love Muffin Recipes?
If you are looking for more quick muffin recipes to try, here are a few of our favorites. Make them now and store some in the freezer for back-to-school breakfasts or lunchbox treats.
Zucchini Muffins Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These yummy zucchini muffins are moist and tender and rise beautifully. A tasty snack or breakfast on the go, we hope you enjoy this recipe.
Course: Breakfast, Dessert
Keyword: Zucchini Muffins
Skill Level: Easy
Cost to Make: $5-$7
Servings: 12 muffins
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla.
Add flour mixture to the wet ingredients and whisk until well blended and smooth.
Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).
Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature.
Zucchini Muffins Recipe
Amount Per Serving
Calories 239 Calories from Fat 108
% Daily Value*
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Vitamin A 60IU1%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.