You’ll love these easy zucchini muffins because they pack a lot of wholesome flavor and only require about 30 minutes start to finish. Enjoy cinnamon, vanilla, and sweet brown sugar in a moist yet fluffy crumb. (And you can’t even taste the zucchini!)
One reader, Carla, commented: “I had lots of zucchini this summer and I struggled to know what to do with it! I made a batch of these muffins and the kids gave them 2 thumbs up, so I will make again for sure and freeze! ★★★★★”
Another reader, Dana, commented: “These zucchini muffins are delicious! They have the perfect texture and the flavor is wonderful. They’re also so easy to make. ★★★★★“
I bake zucchini bread often in the summertime and recently made a couple small tweaks to my usual method. This zucchini bread comes from an award-winning recipe and is now updated with a little more volume (taller 9×5-inch loaf!) and moisture. It’s better than ever!
You could turn the quick bread recipe into muffins or try today’s muffins recipe, which is quite similar.
Here’s Why You’ll Love These Zucchini Muffins
- The batter comes together quickly.
- No mixer required.
- Easy way to use a plentiful summer vegetable.
- Perfect balance of moist, hearty, and soft.
- Dairy free if using dairy-free milk.
- Adaptable to your liking with any add-ins you love in a muffin.
- An extra special treat with a swipe of homemade honey butter on top—YUM.
BONUS: Zucchini muffins are vegetable delivery vehicles that even picky vege-skeptics will love. You can’t taste the vegetable because the zucchini takes on the flavor of the cinnamon-spiced batter. Hop on over to my zucchini cake and chocolate zucchini cake recipes… you can’t even see that sneaky vegetable inside! For even more inspiration, here are 20+ of my favorite zucchini recipes.
Zucchini Bread vs Zucchini Muffins
As I was experimenting with ways to perfect my zucchini bread recipe, I also wanted to get the muffin version just right. Muffins usually have a thicker batter and heartier texture than quick bread. If a quick bread batter is too thick, your bread may easily dry out during the long bake time. Additionally, quick bread slices can become flimsy and fall apart if you stuff the batter with too much, but the compacted muffin shape welcomes extras.
Comparing today’s muffins and the quick bread version, here are 3 differences:
- I use a little more zucchini in the muffin batter.
- I slightly reduce the brown sugar in the muffin recipe (you could successfully do the same quick bread recipe though).
- I use a touch of milk to thin out the muffin batter. In the zucchini bread, I use applesauce. You could use applesauce instead of milk in the muffins, but I do not suggest milk in the bread recipe because the bread will be too moist.
FYI: You can use the batter from my peanut butter chocolate chip zucchini bread and apple zucchini bread to make muffins, too.
Key Ingredients You Need & Why:
In addition to baking powder, baking soda, and salt, the following ingredients are imperative for the success of this recipe:
- Whole Wheat Flour or All-Purpose Flour: Like these applesauce muffins, healthy apple muffins, bran muffins, and morning glory muffins, today’s zucchini muffins taste wonderfully wholesome with whole wheat flour. You can use all whole wheat or all all-purpose flour or a combination of the two.
- Vanilla, Cinnamon, & Nutmeg: Use all 3 for unbeatable flavor.
- Oil & Eggs: Oil adds moisture and eggs give the muffins structure.
- Brown Sugar & White Granulated Sugar: Brown sugar not only sweetens the muffins, it adds flavor and moisture. Using all brown sugar weighs down the muffins, so use a combination of brown and white sugars, just like in these pumpkin muffins. If you’re curious about using unrefined sugar, try substituting both the brown and white sugars with coconut sugar, or you may enjoy turning this Greek yogurt zucchini bread into muffins instead.
- Milk: Like banana muffins, this batter needs some liquid to help thin it out. Dairy or nondairy milk work wonderfully. Orange juice works too; it sounds odd but I swear by it when making pumpkin bread!
- Optional Add-ins: Chocolate chips, chopped nuts, and raisins are favorites.
And of Course… Shredded Zucchini
Zucchini adds flavorless moisture. It’s truly a magical ingredient in your baked goods—just wait until you try this zucchini crumb cake, chocolate zucchini bread, or a batch of zucchini oatmeal chocolate chip cookies.
- Shredding Zucchini: I use and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. No need to blot the shredded zucchini before adding it to the muffin batter, unlike when you’re making zucchini fritters or zucchini biscuits. (Where moisture is NOT a good thing!)
All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Expect a thick batter. If desired, sprinkle coarse sugar on top of the muffins before baking. It adds a sweet crunch that also happens to make homemade muffins look like they came from a bakery display case. 🙂 Or a sprinkle of Sugar In The Raw works well here, too.
Can I Add Crumb Topping?
Absolutely! Feel free to top the muffins with the crumb topping used in these apple cinnamon muffins. Or you can swirl the muffins with the same streusel used in these banana chocolate chip streusel muffins.
Plain or chocolate chip are the favorite varieties around here. You might also love these slightly different (but just as marvelous!!!) cream cheese zucchini muffins with a thick cream cheese swirl hiding inside.
Zucchini Bread Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you’d like. See Notes for freezing instructions.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
- optional: coarse sugar, for sprinkling on top
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Box Grater | Glass Mixing Bowls | Whisk | Cooling Rack | Coarse Sugar
- Zucchini: I do not peel the zucchini before shredding, but you certainly can if you’d like. I like to use a box grater for shredding zucchini. Zucchini can vary in size, but 1-2 medium zucchini are plenty for this recipe.
- Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce moist, tender muffins and the results may be disappointing. For the oil, feel free to swap *some* for applesauce. You could also try substituting all or most of both sugars with coconut sugar. Or you may enjoy this Greek yogurt zucchini bread as muffins instead.
- Can I add a crumb topping? Absolutely! Feel free to top the muffins with the crumb topping used in these apple cinnamon muffins.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Reader Comments and Reviews
Hi! I was wondering if I can use maple syrup or honey in place of the sugars in this recipe? If so, what would the correct measurements be?
Hi Luna! We’re unsure of what changes would need to be made to account for the extra moisture honey adds. Let us know if you try it!
Excellent taste and very moist!! I even sub’d coconut oil for half the vegetable oil and for flour used a mix of KA Whole Wheat White, Ground Oatmeal and ground flax seed … I probably was way over the amount of zucchini… they were absolutely amazing.
i halved the recipe because I wasn’t sure if it would get eaten, but these are honestly some of my favorite muffins ive ever made! definitely going into my regular recipe rotation. I made a second half batch with honey in place of white sugar and can definitely recommend!
Excellent, moist muffins- the family is still sleeping but will wake up to a delicious surprise!
I doubled the recipe, ran short on zucchini and supplemented with 1 cup of shredded carrot- fantastic and even more vitamins- added dark chocolate chips- yum and added a few minutes to the end of the bake in my old stove *Chef’s Kiss! Will use this recipe over and over. Thank you!!!
The whole family loved these!
Moist and delicious zucchini muffins. I added chocolate chips to satisfy my chocolate cravings. Easy to make but quite a few dishes to wash up but will definitely make it again!
Delicious. Added chopped walnuts. . So tasty
Hi. What is the nutritional info ??
These muffins were delicious.
I always used a bread re pie in muffin tins and they were always heavy!
These. I love!
Hi Sharon, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These rose more than just about any muffin recipe I’ve ever made, and I bake quite a bit. Delicious!
I had yellow summer squash on hand and used that. It bakes up the same as zucchini and is actually supposed to be a touch sweeter so it’s great for recipes like this one. I sprinkled demerara sugar on top and loved the sweet bit of crunch–great suggestion.
This time around I added chopped walnuts. In a future batch I’ll chop up some pepitas, which I think would be fun as a green touch in a zucchini muffin. I also want to make this with a bit of streusel topping. So many delicious ways to eat vegetables.
Quick question. I love these muffins and wonder if olive oil could be used as the vegetable oil. Thanks.
Hi Jan, we would suggest trying a light-flavored olive oil if you want to use that. Regular olive oil can have a strong flavor that comes through in baked goods.
This is the best I have ever seen or tasted made with whole wheat ! These got high and never felI ,,will be following you
So easy with a big taste thank you
These were absolutely wonderful- perfectly spiced and moist from the zucchini. I also added walnuts and dried apricots to the mix and it was a hit! Will be making again with my extra zucchinis.
Great recipe as always!
I doubled the batter but now I don’t have time to bake all these mini muffins, is it alright to refrigerate the batter overnight?
Hi Kayla, we recommend baking the batter right away because the leaveners are activated once they’re combined with wet ingredients.
Mine are in the oven – just watched the video and my batter was thinner – hmm, hope they turn out!
Does anyone know the nutritional info per muffin for recipe as written? Specifically the calorie count?
Hi Gwen, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can I bake these without using pan liners? Maybe just spray? I’m excited to try!
Hi Katey, absolutely! Simply spray your pan instead.
These are delicious! I swapped in a 1:1 mix of oatmeal and GF flour instead of the regular flour (for my gluten sensitive household) and they turned out great. The trick of setting the heat high for the first 5 minutes really does help create tall fluffy muffins.
These muffins are sooo yummy! I followed the recipe exactly but added blueberries. They rose beautifully. I served them at my girls weekend – everyone really enjoyed.
Perfect muffins . Moist, fluffy. Just on point sweetness. Love ❤️
I baked them this morning. I did some plain some with chocolate chips and some with chocolate chips and walnuts. I’ve already eaten two. I’m sharing this recipe with everyone I know. The best zucchini muffin recipe I have ever had.
Do you think I could add cocoa powder and reduce flour?
I love your work ❤️
Thanks!
Hi Nikita, we’d recommend using our chocolate zucchini bread recipe and following the muffin directions in those recipe Notes. Enjoy!
Looove this recipe since I discovered it, always now have them in freezer ready to go
Made these with and without chocolate chips. Delicious! And easy. They were a big hit.
Could we add shredded carrot to get in more veggies and if so how much?
Hi Maris, adding additional shredded carrot would change the consistency of the batter, but you could replace some of the zucchini with carrot if you would like to have both in the muffins.
I made these just as the recipe stated and they are amazing! I added chopped pecans.
Would you do anything differently with this recipe if you were making these into mini muffins (tray of 24 mini muffins)?
Hi Tory, see step 4! For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.
Oops, I missed that! Thank you so much!
can you tell me how many mini muffins I can get out of a dozen standard size?
Hi Kary, for about 36-40 mini muffins, bake for 11–13 minutes at 350°F (177°C) the whole time.
These muffins were delicious! I added chocolate chips and pecans and it took it over the top! Loved the tip of the high temperature at the beginning to make the full top. This recipe is a keeper! Thank you!
These were fantastic! I used freshly milled whole wheat flour, which you don’t notice because of all the zucchini and oil, they were delicious and healthy. Also added 3/4 cup of raisins and used the apple muffin crumb topping recipe. Delicious! And my kids did not even notice the zucchini.
Awesome, just awesome. Will take these to the next potluck. Can’t wait to try more of your recipes. Thank you!!!
Need clarification: in this recipe, 1 ¾ c zucchini ~ 210 g. In the bread recipe, 1 ½ c zucchini ~ 280 g. I prefer measuring in grams for accuracy, and this is enough of a discrepancy worth noting, as I would imagine it impacts moisture content and density, among other qualities. (For the record I’ve made these muffins and they were a hit, from my 4 yo to my 87 yo father in law.)
Hi Lydia, which bread recipe? 1 cup of shredded zucchini is typically 120g. I see many of my zucchini recipes reflect that, including zucchini bread which calls for 1 and 1/2 cups = 180g.
Can I add crushed pineapple?
Hi Lauren, absolutely. I recommend reducing the zucchini for however much crushed pineapple you would like to add. I would drain the crushed pineapple, too.