Moist, and fluffy zucchini muffins made in one bowl—ready in just minutes. The perfect on‑the‑go snack or breakfast that uses up garden zucchini plus sneaks in an extra veggie!
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Zucchini Bread Muffins
This zucchini muffins recipe is one of my favorite ways to use up fresh garden zucchini—especially when I’ve got extra to sneak into breakfast or snacks! These zucchini bread muffins are light, fluffy, and easy to make in one bowl, so even my kids love helping out.
Whether you’re packing school lunches or looking for the best zucchini recipes for late summer, this is a tried-and-true option we’ve made on repeat. If you’ve tried my banana zucchini muffins or easy zucchini bread, you’ll love this classic version too.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Flour: All-purpose flour works great, or swap in white whole wheat for a healthier twist.
- Sugar: Granulated sugar gives the muffins the perfect touch of sweetness.
- Baking powder and baking soda: A mix of both gives them a light, fluffy texture.
- Cinnamon: Adds a warm, cozy flavor.
- Zucchini: No need to peel—just trim and finely grate. The moisture keeps the muffins soft.
- Oil: Use a neutral oil like canola or vegetable. Melted coconut oil works too.
- Egg, salt, and vanilla: These bring structure and help balance and enhance all the flavors.
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.
Recipe 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, blot 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, I would start checking around 10-12 minutes.
More zucchini recipes we love include lemon blueberry zucchini bread, zucchini brownies and chocolate zucchini bread.
More Favorite Muffin Recipes
Zucchini Bread 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 1 1/2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt until combined.
- Stir in the 1 large whisked egg, 1 1/2 cups grated zucchini, 1/2 cup oil, and 1 teaspoon 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.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
- Add-ins: Try chopped walnuts, raisins or dried cranberries. My kids love me to add mini chocolate chips for zucchini chocolate chip muffins.
- Spices: Add some nutmeg, ginger or cardamom.
- Topping: Try cinnamon sugar or make a streusel topping!
FAQs
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.
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.
Yes, place muffins in a freezer-friendly bag and keep frozen for up to 3 months.
April
These were fantastic! The kids loved them, and they’re a perfect grab and go snack for busy days.
Abby
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.
Em
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.
Jamielyn Nye
So glad to hear! Chocolate makes everything better ;)
Norma ZIvnoska
DELICIOUS. KIDS LOVED THEM. A KEEPER RECIPE
I Heart Naptime
Yay, I’m so happy to hear that your kids loved them :)
Renee
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!
Dini
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!