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
This recipe is perfect for the summertime! I made a double batch of jumbo zucchini muffins with a cinnamon crumble for my boyfriend’s coworkers and not a single muffin was left!
Turned out great. I appreciate the weights so I could halve the recipe easily. Love this method, got a perfect domed top! I added some pecans and coconut.
great recipe! I used Splenda for the white sugar and Splenda brown sugar, same amounts and added cranberries and pecans. Nice and moist.
Could you use this recipe for mini muffins and just reduce the time?
Hi Nicoles, for mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.
I did not know the secret to getting the muffins to rise ….your tip worked perfectly! And the muffins will be made again, real soon. Thank you!!
Followed the exact recipe but the batter only gave me 9 muffins ??
Hi, I made your Simply Zucchini Muffin recipe today. They turned out wonderful and tasted great. I added raisins. I just wanted to thank you for sharing this recipe with us. P.S. I’m going to make another batch tomorrow
Husband just said this is a keeper recipe! Thanks Sally, your site never disappoints!
This was a great muffin. I added choc chips and sultanas. A winner with my fam ✅
I loved this recipe & I learned something about high temps first for great puffy muffin tops!
I was given a huge zucchini and wasn’t able to grill/roast it like I normally would so I decided to try baking some bread or muffins. I’ve never baked a day in my life so I opted for muffins since they seemed a bit more forgiving(ie easy). I found this recipe, followed it to a T and they turned out amazing. I had enough zucchini to make 2 more batches and freeze them. Highly recommend.
Hi Jason, we’re so glad you enjoyed meking this! Happy baking!
Tasty muffins. Very fluffy.
Great recipe! I substituted half the oil with unsweetened applesauce, and added in walnuts. I also increased the spices a bit, including adding some ginger and allspice. Turned out really great!
Hello. I was looking for a zucchini pineapple coconut muffin. Can you add pineapple chunks as an add in (and remove the milk to compensate)? Or do you follow the carrot pineapple cake recipe and swap carrot for zucchini? Any idea would be much helpful
Hi S, we haven’t tested adding pineapple to this recipe, so it may take some trial and error. If you’re planning to use chunks (rather than crushed), you can try them as an add-in (along with the coconut), but since pineapple is so wet, you may need to adjust the amount of zucchini and other wet ingredients. Let us know if you try anything!
First time ever cooking with zucchini and I tried your recipe..family fav for sure. Easy to follow recipe. Recipe now in family recipe book!!
OMG – so good. I just made these muffins with some tweats. I only used whole wheat flour and used Stevia brown sugar and 1 tbsp stevia white sugar – reducing the sugar and I substituted unsweetened applesauce for the oil. I used burberry in the batter and added a few blueberries on top before baking. Definitely a keeper.
Lovely recipe, I love adding in blueberries to mine Gives it a nice little extra hint of sweetness!
A fabulous muffin treat! I made these yesterday adding chopped dates and walnuts with a mix of sour cream and oat milk for the extra liquid. Starting them in the high heat for 5 minutes is the best quick bread baking advice I’ve received.
This now ranks as my new fav muffin recipe.
I don’t often make muffins. These are delicious. I cut back on the sugar, personal preference. We like them with raisins.
This recipe is very good. I didn’t put chocolate chips in, but I added 1 cup of coconut.
Oh these are delicious! I followed the recipe but used King Arthur’s measure for measure gluten free flour and added 1 cup of chopped pecans. My muffins came out a tad grainy- I’m still new to gluten free baking, but these are wonderful and I imagine they would be just as good without add ins. These are also teenager approved, my kid does not like zucchini or pecans but devoured her muffin and went back for more.
Excellent recipe – baking instructions were PERFECT!
I did find the muffins to be a tad bland… next time I might add chocolate chips, or blueberries, or??? But this is a perfect recipe to start with!
Can I substitute the oil for the same amount of butter in this recipe?
Hi Carol, we don’t recommend substituting oil for butter and vice versa, because they have different properties as one is solid at room temp. The oil in this recipe adds flavorless moisture, and the muffins will be heavier/denser with butter.
Delicious, fluffy muffins!
I cannot get these to turn out right. Tried it twice and both times, the muffins are breaking apart as I remove them from the pan, despite running a knife around the edge.
Hi A, do they seem crumbly? How are you measuring your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can dry out the muffins. Over baking can also cause them to become crumbly. Let us know if we can help troubleshoot further!
Do you have to use liners with this recipe?
Hi Charlene, you do not have to, but be sure to generously grease your muffin pan instead.
OMFG!!! I made these last night when I couldn’t find my old recipe… forget finding that! Will be copying this down for the future. I doubled the recipe to save time, which I normally hate doing because things often come out too dense. These were just PERFECT! Will be making more to freeze 🙂
The first thing I ever made when I started to learn how to bake. Made them again today and I’ve already eaten 2! They are so delicious.
Just made these, one egg and subbed in greek yogurt, lemon zest 1 lemon and fresh blueberries!! Winner in the house! Thank you for the recipe and tip! Oh, also oven trick worked like a charm!
Great Recipe. Instead of Veg Oil, I used coconut oil. And for sugar I used coconut sugar and Splenda Brown Sugar and then 3 teaspoons of ground up Stevia leaf (all natural). Still comes out sweet and flavorful, but with no white sugar. This recipe will allow you to play around with variations. See what you come up with!
Delicious
Followed the recipe exactly. Used half white and half whole wheat flour. Added golden raisins and walnuts. For spices besides cinnamon added cardamom and ginger. Wonderful!