Moist and fluffy zucchini muffins are easy to make in one bowl for breakfast or an on-the-go snack! The best way to use your abundance of summer zucchini from the garden.
More zucchini recipes we love include zucchini chocolate chip muffins, zucchini brownies and banana zucchini muffins.
Zucchini Bread Muffins
Once my kids learned how to shred zucchini, they were all about helping me in the kitchen once zucchini season arrived! Lemon blueberry zucchini bread and morning glory muffins are two more family favorites that use shredded zucchini!
These zucchini muffins are super simple to make and come out moist and fluffy every time. It’s a foolproof, easy-to-follow recipe for young and new bakers alike just like my easy zucchini bread and applesauce muffin recipe. Perfect for breakfast on the go, to pack in school lunches, or enjoy as an afternoon snack.
Recipe Ingredients
- Flour: You can use all-purpose flour, white whole wheat flour or wheat flour.
- Granulated sugar: White sugar adds a sweet taste to the muffin.
- Baking powder and baking soda: For lift and rise.
- Cinnamon: Adds a warm taste to the muffins.
- Salt: Enhances the taste of all the ingredients.
- Large egg: This adds structure and binding.
- Zucchini: Finely grated zucchini is what makes the muffin. No need to peel, just trim the ends and shred with a box grater.
- Oil: Adds moisture, you can use vegetable oil, canola oil, olive oil or even melted and cooled coconut oil.
- Vanilla extract: Adds another layer of flavor.
Variations
You can make these plain as is or for variety add in some mix-ins! Here are a few of my favorites.
- Nuts: Try chopped walnuts, pistachios, or almonds.
- Fruit: Raisins or dried cranberries work great.
- Chocolate: Chocolate chips, cacao nibs or even cocoa powder like I do in chocolate zucchini bread.
- Tropical: Add some shredded coconut with orange zest.
- Spices: You could add some nutmeg, cardamom, or pumpkin pie spice (for a fall treat!)
- Topping: Try cinnamon sugar or make a streusel topping!
Do I Need to Peel Zucchini Before Shredding?
No. The skin of zucchini is both thin and edible so there is no need to remove the skin before baking. It’s barely noticeable after being baked into the muffin.
Expert Tips
- Do not squeeze your zucchini dry. It’s part of what keeps your muffins moist so you don’t want to squeeze too much of the water out. If they’re really moist, dab it a little.
- Don’t overmix. You want to mix until combined and leave enough air in the batter to work with the baking
- Just the right height. I have found that the perfect muffin height comes from filling the muffin tin just 2/3 of the way. Using an ice cream scoop is pretty much bang-on!
- Mini muffins. If you have a mini muffin tin, use this recipe to make mini muffins. Baking time will decrease. Alternately, you could also bake in a loaf pan with increased baking time.
- Make ahead. Combine the batter up to 24 hours ahead of time and keep refrigerated until ready to bake.
Storing and Freezing Zucchini Muffins
- To store: Once cooled, these muffins will keep at room temperature in an airtight container for up to 3 days. For extended freshness transfer to the fridge for a couple of extra days.
- To freeze: Place muffins in a freezer-friendly bag and keep frozen for up to 3 months.
- To reheat: If you enjoy your leftover muffins warm, pop them in the microwave for 15-20 seconds.
Looking for more zucchini recipes? Try this recipe for zucchini fritters, stuffed zucchini boats or roasted zucchini and summer squash!
More Favorite Muffin Recipes
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Zucchini Muffins
Video
Ingredients
- 1 ½ cups all-purpose flour , or wheat flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt or table salt
- 1 large egg , whisked
- 1 ½ cups finely grated zucchini
- ½ cup oil , vegetable or coconut oil
- 1 teaspoon vanilla extract
Optional: 1 cup chocolate chips, dried cranberries, or chopped nuts
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until combined
- Stir in the whisked egg, grated zucchini, oil, and vanilla until no flour streaks remain.
- Using a large cookie scoop, portion batter into the liners, filling each 2/3 of the way full.
- Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Notes
- Nuts (walnuts, pistachios, or almonds)
- Raisins
- Chocolate chips
- Cacao nibs
- Coconut
- Dried cranberries (or other dried fruit)
- Orange zest
- Additional spices could include nutmeg, cardamom, or pumpkin pie spice (for a fall treat!)
- Do not squeeze your zucchini dry. It’s part of what keeps your muffins moist so you don’t want to squeeze too much of the water out. If they’re really moist, dab it a little.
- Don’t overmix. You want to mix until combined and leave enough air in the batter to work with the baking
- Just the right height. I have found that the perfect muffin height comes from filling the muffin tin just 2/3 of the way. Using an ice cream scoop is pretty much bang-on!
- Make ahead. Combine the batter up to 24 hours ahead of time and keep refrigerated until ready to bake.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
How to Make Zucchini Muffins
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until combined
To the same bowl, stir in the whisked egg, grated zucchini, oil, and vanilla until no flour streaks remain.
Using a large cookie scoop, portion batter into a 12 cup muffin pan with liners. Fill each muffin cup 2/3 of the way full.
Bake 20 to 25 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Muffins, Muffins, Nut-Free, Snacks, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These were fantastic! The kids loved them, and they’re a perfect grab and go snack for busy days.
I love to make two batches of these and freezer half of them. Makes my life so much easier and my kids love them. Great recipe.
These are so delicious! I added a couple chocolate chips on some of the muffins and it’s a great addition! These were fast and easy to make. I definitely recommend and I can’t wait to make them again! Even my toddler and husband loved them.
So glad to hear! Chocolate makes everything better ;)
DELICIOUS. KIDS LOVED THEM. A KEEPER RECIPE
Yay, I’m so happy to hear that your kids loved them :)
I can hardly wait to make these muffins again this season but this time I’ll be using my own homegrown zucchini. What a great recipe!
Loved the subtle flavor of zucchini in these, and they were so easy to whip up as well! Made enough to freeze for later as well. Thank you so much for sharing!