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The best zucchini muffins are moist, fluffy, and loaded with the mild flavor of freshly grated garden zucchini! Flavored with a hint of cinnamon and vanilla, this classic recipe is easy to make in one bowl.

Zucchini muffins on white plate.
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Zucchini Bread Muffins

Once my kids learned how to shred zucchini, they were all about helping me in the kitchen once zucchini season arrived! Lemon blueberry zucchini bread and morning glory muffins are two family favorites that use shredded zucchini as well so many other zucchini recipes!

These zucchini muffins are super simple to make and come out moist and fluffy every time. It’s a foolproof, easy-to-follow recipe for young and new bakers alike just like my easy zucchini bread! They are perfect for breakfast on the go, to pack in school lunches, or to enjoy as an afternoon snack.

Freshly grated zucchini and warm cinnamon gives this delicious muffin recipe added nutrients, incredible flavor and is a great way to show off seasonal summer squash! Customize them with sweet raisins, crunchy walnuts, or chocolate chips for a tasty version of zucchini chocolate chip muffins!

Why We Love This Recipe

  • Quick and easy: A traditional recipe made in one bowl in just 35 minutes. No fancy ingredients required!
  • Great for breakfast, snacks, and lunch boxes: The perfect grab and go breakfast or snack for a busy schedule.
  • Moist and flavorful: The shredded zucchini gives these muffins the absolute best texture and taste. It’s often used in baking to add moisture without impacting taste.
  • Freezer-friendly: Place a few zucchini muffins in the freezer for a quick snack you can easily thaw in the microwave.

5 star review

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!

Renee

Are Zucchini Muffins Healthy?

Zucchini muffins are a great way to start your day! Adding veggies into your breakfast and snacks or even desserts like in my zucchini brownies is always a good idea. Plus, baking muffins from scratch, without all of the preservatives and overloaded sugars you get in store-bought, is always a much healthier way to go.

While the term “healthy” means something different for everyone, overall, yes, these zucchini muffins are delicious and healthy! They are overloaded with sugar, you can use wheat flour if you would like plus you get all the vitamins and minerals that are found in zucchini!

Recipe Ingredients

Simple ingredients gives this zucchini muffins recipe the best soft and tender crumb.

Grated zucchini on cutting board.
  • Flour: You can use all-purpose flour, white whole wheat flour or wheat flour.
  • Granulated sugar: White sugar adds a sweet taste to the muffin.
  • Baking powder and baking soda: For lift and rise.
  • Cinnamon: Adds a warm taste to the muffins.
  • Salt: Enhances the taste of all the ingredients.
  • Large egg: This adds structure and binding.
  • Zucchini: Finely grated zucchini is what makes the muffin. No need to peel, just trim the ends and shred with a box grater.
  • Oil: Adds moisture, you can use vegetable oil, canola oil, olive oil or even melted and cooled coconut oil.
  • Vanilla extract: Adds another layer of flavor.

Variations

You can make these plain as is or for variety add in some mix-ins! Here are a few of my favorites.

How to Make Zucchini Muffins

Showing how to make zucchini muffins in a 4 step collage.
  • Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until combined
  • Add wet ingredients: To the same bowl, stir in the whisked egg, grated zucchini, oil, and vanilla until no flour streaks remain.
  • Fill muffin pan: 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: 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.

Expert 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, dab 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. Alternately, you could also bake in a loaf pan with increased baking time.
  • Make ahead. Combine the batter up to 24 hours ahead of time and keep refrigerated until ready to bake.

FAQs

Why are my zucchini muffins soggy?

If this has happened to you, you may want to shred the zucchini first then lightly pat it dry with a paper towel. You will still have nice and moist zucchini but not soggy.

Do you drain zucchini for muffins?

No. The zucchini keeps the muffins nice and moist! If you find that your muffins are soggy, though, you may want to pat dry your zucchini lightly with a paper towel.

Should I peel the zucchini before shredding it?

No. The skin of zucchini is both thin and edible so there is no need to remove the skin before baking.

What does zucchini replace in baking?

Zucchini is similar to how bananas and applesauce act when added to baked goods. It adds texture, moisture and helps bulk up your treats with a boost of nutrition, I add applesauce to my favorite applesauce muffin recipe for the same reasons.

Storing and Freezing Zucchini Muffins

  • To store: 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.
  • To freeze: Place muffins in a freezer-friendly bag and keep frozen for up to 3 months.
  • To reheat: If you enjoy your leftover muffins warm, pop them in the microwave for 15-20 seconds.
Zucchini Muffins on Table

Looking for more zucchini recipes? Try this recipe for zucchini fritters, stuffed zucchini boats or roasted zucchini and summer squash!

More Favorite Muffin Recipes

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zucchini muffins on table

Zucchini Muffins

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
The best zucchini muffins are moist, fluffy, and loaded with the mild flavor of freshly grated garden zucchini! Flavored with a hint of cinnamon and vanilla, this classic recipe is easy to make in one bowl.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 12 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 the flour, sugar, baking powder, baking soda, cinnamon, and salt until combined
    • Stir in the whisked egg, grated zucchini, oil, and 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.

    Notes

    Variations: Feel free to mix in extras like:
    • Nuts (walnuts, pistachios, or almonds)
    • Raisins
    • Chocolate chips
    • Cacao nibs
    • Coconut
    • Dried cranberries (or other dried fruit)
    • Orange zest
    • Additional spices could include nutmeg, cardamom, or pumpkin pie spice (for a fall treat!)
    Baking 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, dab 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!
    • Make ahead. Combine the batter up to 24 hours ahead of time and keep refrigerated until ready to bake.
    Storage: Place in an airtight container and keep at room temperature 2 to 3 days (they will also last a few more days in the fridge). 
    Freeze: Place in a freezer bag and store in the freezer up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm. 

    Nutrition

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast, Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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