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
Would it be possible to make mini muffins with this recipe? If so, how long will I need to bake them? Thank you!
Hi Sarah, For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.
Asking where the nutrional valve is, did I just miss it.
Hi Linda, 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 muffins are delicious! Just made a batch…cut back on the sugar just a bit to suit our taste, and couldn’t be more pleased.
Could I put blueberries in them?
Hi Donna, absolutely, you can add up to 1 cup of blueberries to this batter.
these were great!! I loved the swap of coconut oil for vegetable. thank you!
Very good muffins. I adjusted for high altitude, and they came out perfect. Do you have nutritional information on these?
Hi Terri, we’re so glad you enjoyed them! 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
I loved the recipe; I added whole milk not applesauce; a little lemon juice from 1/2 lemon I had; chopped walnuts, approx 1/2 C; dates, approx 1/2 C.
What’s the best kind of oil to use.
Hi Nancy, we recommend vegetable oil, canola oil, or even melted coconut oil.
Can I sub melted butter, for the oil?
Hi Aimee, For best taste and texture, we recommend sticking with oil. Butter may dry out the muffins and even make them taste a bit rubbery.
Can I use this recipe for blueberry muffins as well? The zucchini muffins are great!
Hi Lisa, you can add up to 1 cup of blueberries to this batter, or here is our regular blueberry muffin recipe instead.
Very good
You and your site are fantastic. I love this recipe, but my muffins were done at least 5-10 before the minimum time. 5 minutes at 425 and 7-8 min at 350 yielded golden brown tops and a dry toothpick test. I used the convection bake oven setting.
These turned out great. Just wondering if anyone has made the batter the night before and kept it in the fridge overnight to bake the next day?
Hi Kathleen, We don’t recommend making the batter ahead of time. Once the wet and dry ingredients are mixed together, the leaveners are activated and it’s best to bake the muffins right away.
I have done the prep of shredding the zucchini and storing overnight in the fridge and combining the dry ingredients in a bowl the night before as a way to save prep time if baking in the morning.
These zucchini muffins are delicious! They have the perfect texture and the flavour is wonderful. Also so easy to make.
Great recipe! They weren’t overly sweet or dry at all.
I just made them and they are so delicious, so moist and very light! Definitely a keeper
This recipe for Zucchini Muffins is delicious. Dense with zucchini and flavor. I added raisins but my next batch will have walnuts. This recipe is now my favorite of Sally’s but there are so many favorites! Double Chocolate muffins, Morning Glory muffins, Healthy Bran… what to bake next?
I only got 9 filled to 3/4 in regular cupcake liners and pan. Other than that, great recipe, yummy and super fast and simple to get together.
Can these be made gluten free? Would it be a 1:1 substitute with GF flour?
Hi Annie, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Great recipe! The muffins are fantastic! I substituted applesauce for the oil and they turned out perfect. Thanks so much for the recipe.
This recipe has become one of my favorite muffin recipes. I add chocolate chips and everyone loves them. My other favorite is your blueberry banana muffins. Both recipes help me use up produce that is hanging around too long! Both are super delicious! Love how high they rise.
Made these this past weekend. Topped some of them with crumb and dusted others with course natural sugar. YUMMO! My question, can I sub in grated carrot for some of the zucchini?
Oh, my, these are good. I put “all the things in this batch…chocolate chips, a few raisins, chopped pecans, plus 1/2 cup almond flour to substitute 1/2 cup of the all-purpose flour. The little bit of nutmeg is wonderful here. I’ll make a nut-free version next time for family with nut allergies. Simple and delicious!
I love this recipe! I always make it for my twin toddlers and they loooove it. Im wondering what i could replace the eggs with; the twins are in daycare and its egg/nut/shellfish free zone
Hi Andrenica, we haven’t tested this recipe with any egg substitutes, but let us know if you do any experimenting!
I ended up using 2 tablespoons of ground chia seeds, soaked it in 6 tablespoons of water for a few mins. I did have to put a smidge more milk. I did forget to put the vanilla extract, i was distracted but it still turned out pretty good
Great tasting recipe. It reminds me of Arby’s zucchini muffins which I love. I will keep the recipe handy for sure!
This was a great easy recipe! I used chopped prunes as my add. I liked their softness & flavor w/ the soft crumb of the muffin. I dusted them w/ a little flour before mixing in. Perfect sweetness. I will try orange juice instead of milk next time to see how it might change the flavor. My husband loved them – asked for seconds. I thought he would not like the prunes as he’s a raisin guy, but was thumbs up on the prunes.
do you have nutritional info for this recipe
Hi April, 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
Great recipe and I put them in little loaf tins and they came out so cute
We were very hopeful and made double batch….only to be disappointed by the lack of flavor. We are now trying to figure out a way to add more flavor to 32 baked muffins.
We had the same results yours: nice and light muffins, but not much flavor. Have you figured out how to add more since you posted your review?
just finished making this perfect recipe. i even used Splenda baking blend and it browned with great texture despite the lack of “real” sugar. the five minutes at high temperature made the tops round and even. and i followed you on instagram.
These are delish! I made mine with 1/2 Maple Syrup instead of sugars. I also added 1/2 cup of hemp seeds to boost the nutrition and they turned out amazing. Still a little sweeter than I would prefer but my kids loved them.