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Zucchini Muffins Recipe

ByLily
Jump to Recipe· 4.5 from 5 reviews

I’m genuinely excited to share this Zucchini Muffins Recipe with you because it’s one of those little kitchen gems that feels cozy and wholesome all at once. These muffins have the perfect balance of sweet and spice, with a moist crumb that’ll make you want to eat one (or two) right out of the oven. Whether you’re looking for a nutritious breakfast option or a snack that’s a bit special, this recipe fits the bill brilliantly.

What makes this Zucchini Muffins Recipe especially worth trying is how versatile it is — the tender zucchini adds moisture and nutrition without overwhelming the flavor. Plus, it’s a great way to sneak some veggies into your day, which always feels like a win. I first stumbled on this recipe when looking for a treat to bring to a potluck, and it quickly became a family favorite that I love baking all year round.

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Why This Recipe Works

  • Moisture Magic: Shredded zucchini keeps the muffins incredibly moist without using too much fat.
  • Balanced Flavors: A blend of warm spices like cinnamon, nutmeg, and ginger gives these muffins a cozy, inviting taste.
  • Flexible Mix-Ins: Walnuts and dried fruit add a delightful texture and sweet-tart notes, but you can skip or swap them to suit your mood.
  • Simple Technique: Easy to follow steps mean you don’t have to be an expert baker to get perfect muffins every time.
The image shows a gray muffin tray filled with twelve golden brown muffins that have a rough, lumpy texture with bits of green and dark brown mixed in, indicating ingredients like zucchini and chocolate chips. A woman's hand is holding a skewer that is being gently pressed into the top of one muffin to test if it is cooked inside. The tray is placed on a white marbled surface with a cooling rack visible to the right side. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this zucchini muffins recipe has a job that contributes to the final muffin being delightfully tender, flavorful, and nutritious. I’ve found that picking fresh, firm zucchini and quality spices genuinely makes a difference, so here are some tips to help you choose and understand the ingredients.

  • Eggs: Bind all the ingredients and add to the moist texture.
  • Sugar: Sweetens without overpowering and helps create a golden top and tender crumb.
  • Vanilla Extract: Adds depth to the flavor, making these muffins taste warm and inviting.
  • Zucchini: The star of the show that adds moisture and subtle freshness; opt for medium-sized, fresh zucchini for best results.
  • Unsalted Butter: Gives richness and helps with texture; melting it first ensures it blends smoothly.
  • All-Purpose Flour: The base that gives structure; fluff it before measuring to avoid dense muffins.
  • Baking Soda & Baking Powder: Work together to give muffins the right rise and lightness.
  • Cinnamon, Ground Ginger, Nutmeg: The cozy spices that transform this recipe from plain to spectacular.
  • Kosher Salt: Enhances flavor and balances sweetness.
  • Walnuts (optional): Add crunch and a nutty element, great toasted if you have time.
  • Raisins or Dried Cranberries (optional): Bring a pop of sweetness and chewiness, perfect for extra texture and flavor contrast.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Zucchini Muffins Recipe is how easy it is to make your own by swapping in your favorite nuts, fruits, or even spices. I love to throw in a handful of toasted pecans instead of walnuts, or dark chocolate chips when I’m feeling indulgent. Don’t be afraid to experiment with what you have on hand!

  • Variation: I once made these with shredded carrot instead of zucchini for an extra veggie twist, and it worked beautifully—just as moist and delicious.
  • Dairy-Free Option: Replace the butter with a good-quality coconut oil and it still bakes up wonderfully.
  • Sweetener Swap: If you want to cut down on sugar, try using coconut sugar or reduce it by a quarter cup, but keep an eye on the texture.
  • Gluten-Free: I haven’t tried it myself yet, but swapping the flour for a gluten-free mix should work; add a little xanthan gum for better structure.

Step-by-Step: How I Make Zucchini Muffins Recipe

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F (175°C) and lightly grease your muffin tin with butter or spray. This makes sure your muffins pop right out without sticking, which saves you a lot of frustration later. I like to give the pan a quick swipe while the oven warms up—that way everything’s ready when the batter’s mixed.

Step 2: Make the Zucchini Mixture

Grab a large bowl and beat your eggs first. Then add the sugar and vanilla extract, mixing until it’s smooth and creamy. Next, stir in the freshly grated zucchini and melted butter. This is where the magic starts—those shredded veggies bring moisture and subtle flavor that keep these muffins from drying out.

Step 3: Combine Your Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. I like to really mix this part well so that the spices are evenly distributed—your muffins will thank you for it with every bite.

Step 4: Mix Wet and Dry Ingredients

Gently fold the dry ingredients into the zucchini mixture. Be careful not to over-mix—the moment you see all the flour combined, stop. This helps keep the muffins tender instead of tough. Now fold in any mix-ins you love, like walnuts or raisins.

Step 5: Scoop and Bake

Spoon the batter evenly into your muffin cups, filling them a bit above the top since these muffins rise nicely. Pop the pan on the middle rack and bake for 22 to 30 minutes, checking around 22 minutes with a toothpick to make sure they’re done. You want the tops golden and springy when you press gently.

Step 6: Cool and Enjoy

Once baked, set the muffins on a wire rack to cool for about 5 minutes before carefully removing them from the pan. Let them cool an additional 20 minutes so that the texture finishes setting perfectly. This is one of those moments where patience really rewards you with the best muffin experience.

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Tips from My Kitchen

  • Moisture Adjustments: If your zucchini feels dry, sprinkle a little water on it and let it drain before mixing in to keep your muffins perfect.
  • Butter vs Oil: I’ve tried both, and butter definitely gives more flavor and better texture than oil.
  • Don’t Over-Mix: Mixing too much develops gluten and makes the muffins tough, so fold gently and stop as soon as the dry ingredients are combined.
  • Test for Doneness: The toothpick test is key—if it comes out clean or with just a few crumbs, your muffins are ready!

How to Serve Zucchini Muffins Recipe

The image shows a group of golden-brown muffins with a slightly rough and textured surface, speckled with green herbs and small orange and red pieces inside. The muffins have rounded tops that are nicely risen and slightly cracked, giving them a homemade look. They sit on a silver wire cooling rack, which is placed over a white marbled surface. The lighting is soft, highlighting the warm tones and natural texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and warm my muffins just a little, then add a light smear of cream cheese or a dab of butter. Sometimes a sprinkle of powdered sugar or a tiny drizzle of honey on top works wonders if I’m serving them for guests. The subtle embellishments highlight the warm spices without overwhelming the zucchini’s mild sweetness.

Side Dishes

These zucchini muffins pair beautifully with a hot cup of coffee or tea for breakfast or a snack. I also love them alongside a bowl of fresh fruit salad or Greek yogurt with a drizzle of honey for a well-rounded, casual brunch.

Creative Ways to Present

For holiday brunches or special occasions, I’ve arranged these muffins stacked on a tiered stand surrounded by fresh berries and mint leaves — it makes for a charming centerpiece. You can also slice them in half and spread with nut butter and a thin layer of jam for an elevated snack presentation.

Make Ahead and Storage

Storing Leftovers

Leftover muffins keep best stored in an airtight container at room temperature for up to 3 days. I always recommend placing a paper towel in the container to absorb moisture and avoid sogginess—works like a charm!

Freezing

If you want to make a big batch ahead, these muffins freeze beautifully. I wrap them individually in plastic wrap and then place them in a freezer-safe bag. Whenever the craving hits, just pop one out and thaw overnight in the fridge or at room temperature.

Reheating

To warm up leftover or frozen zucchini muffins, I pop them in a toaster oven for about 5 minutes or microwave for 20-30 seconds. This revives that soft, crumbly texture and brings back the warm spice aroma that makes these muffins so comforting.

FAQs

  1. Can I leave out the nuts and dried fruit?

    Absolutely! The nuts and dried fruit are optional and mainly add texture and extra flavor. Your muffins will still be delicious without them, especially if you prefer a more straightforward zucchini taste.

  2. How do I know when the zucchini muffins are done baking?

    The muffins should have golden brown tops and spring back lightly when you press them. The most reliable method is to insert a toothpick or thin skewer into the center—if it comes out clean or with just a few crumbs clinging, they’re ready!

  3. Can I substitute oil for butter in this recipe?

    You can use 1 cup vegetable oil instead of butter if you prefer, and the muffins will still work. That said, I’ve made this recipe both ways, and the butter version has a richer flavor and better texture, so I recommend sticking with butter if you can.

  4. Should I peel the zucchini before grating?

    No need! The skin of zucchini is thin and adds nice color and nutrients to your muffins. Just wash thoroughly before grating and use the whole zucchini.

  5. How do I avoid soggy muffins from extra zucchini moisture?

    If your zucchini is especially watery, try sprinkling the shreds with a little water, then letting them drain in a fine mesh sieve before adding to the batter. This helps control moisture for a perfect muffin texture.

Final Thoughts

This Zucchini Muffins Recipe holds a special place in my baking repertoire because it’s just so darn reliable and delicious. It’s perfect for making a batch to brighten up breakfasts, feed a hungry crowd, or gift a neighbor something homemade and thoughtful. I truly hope you give this recipe a try — grab some fresh zucchini, gather your spices, and get ready to enjoy a warm, flavorful treat that feels homemade and heartwarming, just like I’ve come to love it in my kitchen.

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Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 to 18 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

These moist and flavorful zucchini muffins are a perfect way to use fresh zucchini. Made with warm spices, walnuts, and optional dried fruit, these muffins are ideal for breakfast or a snack. The recipe uses melted butter for a rich taste, but you can substitute oil if you prefer. Bake them until golden and enjoy a tender crumb with a deliciously spiced aroma.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 1 1/3 cup sugar (270g)
  • 2 teaspoons vanilla extract
  • 3 cups packed grated zucchini (360g)
  • 3/4 cup unsalted butter, melted

Dry Ingredients

  • 2 3/4 cups all-purpose flour (400g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt

Optional Ingredients

  • 1 cup walnuts
  • 1 cup raisins or dried cranberries

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease your muffin pan cups with butter or vegetable oil spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, beat the eggs. Add sugar and vanilla extract, stirring until combined. Mix in the grated zucchini and melted butter thoroughly.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt until evenly combined.
  4. Make the batter: Gradually stir the dry ingredients into the wet zucchini mixture, mixing gently to avoid overworking the batter. If using, fold in walnuts and raisins or dried cranberries now.
  5. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each cup completely and slightly mounded above the rim for a nice dome.
  6. Bake muffins: Bake on the middle rack at 350°F for 30 minutes, or until muffins are golden brown and spring back when lightly pressed. Insert a toothpick or skewer in the center to ensure it comes out clean.
  7. Cool: Remove the muffin pan from the oven and transfer to a wire rack. Let muffins cool in the pan for 5 minutes, then remove from the pan and allow them to cool completely for an additional 20 minutes before serving.

Notes

  • Butter provides richer flavor than oil, but you can substitute 1 cup vegetable oil if preferred.
  • Zucchinis vary in moisture; if dry, sprinkle shredded zucchini with water and drain to add moisture back.
  • Batter quantity may yield 12 to 18 muffins depending on mix-ins and pan size.
  • For accurate flour measurement without a scale, fluff the flour first, scoop lightly, and level with a knife.
  • To test doneness, a clean toothpick inserted into the center without batter indicates muffins are fully baked.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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