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+ servings

Zucchini Muffins

These zucchini muffins are lightly spiced with cinnamon and nutmeg, and are ultra moist and tender. Make a batch on the weekend and enjoy for breakfast throughout the week! 
Course Breakfast
Cuisine American
Keyword zucchini muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 muffins
Author Danielle


  • 1 ½ cups (190 grams) all-purpose flour (spooned & leveled)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (120 ml) oil
  • 1 cup (200 grams) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (125 grams) lightly packed shredded zucchini


  • Preheat the oven to 375°F (190°C). Line a muffin pan with 10 liners and set aside.
  • In a large mixing bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl whisk together the oil, brown sugar, eggs, and vanilla extract until fully combined. Stir in the shredded zucchini.
  • Add the dry ingredients to the wet ingredients and mix together until just combined.
  • Evenly divide the batter between all 10 liners in the prepared muffin pan, filling each one almost to the top.
  • Bake for 18 to 23 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and carefully remove the muffins from the pan, then transfer them to a wire rack to cool completely.


Storage Instructions: Muffins may be stored in an airtight container at room temperature for up 3 days or in the refrigerator for up to 5 days.
Freezing Instructions: Muffins will freeze well for up to 3 months. Thaw to room temperature before serving or reheat for 20 to 30 seconds at a time in the microwave until warmed through.
Oil: Vegetable, canola, or melted coconut oil all work well in this recipe. If using coconut oil, make sure all other ingredients are at room temperature so it doesn't solidify.
Zucchini: One medium zucchini will usually yield about 1 cup of shredded zucchini.