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!
One of my favorite treats in the summer is zucchini bread. Whether it’s plain or studded with chocolate chips and walnuts, I look forward to baking a loaf (or three!) once zucchini season rolls around.
What’s so great about these zucchini muffins is that they’re essentially the poppable form of zucchini bread, plus they take less time to bake. Perfect for breakfast on-the-go!
This recipe makes 10 regular-sized muffins, but you can easily scale it up if you want to make extra to freeze for later. You can also add mix-ins like chopped nuts or chocolate chips to customize your muffins.
Ingredients You’ll Need for This Recipe
You can make this zucchini muffin recipe using ingredients you likely have in your pantry already. Here’s an overview of what goes into the muffins:
- All-purpose flour: You’ll want to spoon and level the flour when measuring it, otherwise you may wind up with dense muffins.
- Ground cinnamon, nutmeg & salt: Add lots of flavor without overpowering the muffins.
- Baking powder & baking soda: Work together to help the muffins rise nice and tall.
- Oil: Vegetable, canola, or melted coconut oil all work well in this recipe. If using coconut oil, make sure that all of your other ingredients are at room temperature so the oil doesn’t solidify.
- Brown sugar: You can use light or dark brown sugar. Make sure to pack it into the measuring cup.
- Eggs: To help bind everything together.
- Vanilla extract: Pure vanilla will deliver the best flavor.
- Zucchini: One medium zucchini will usually yield about 1 cup of shredded zucchini.
How to Make Zucchini Muffins
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the oil, eggs, sugar and vanilla. Gently stir the shredded zucchini into the oil mixture.
Add the dry ingredients into the wet and stir until just combined. It’s very important that you don’t over mix the batter, otherwise your muffins may wind up being too dense.
Divide the batter between 10 muffin cups that have been lined with muffin liners. You can fill the liners almost to the top.
Bake the muffins until a toothpick inserted in the middle comes out clean. The centers shouldn’t be wobbly whatsoever.
Once the zucchini bread muffins come out of the oven, remove them from the pan and place on a wire rack to cool. Be careful, as the muffins and the pan will both be hot!
Can I Bake the Batter in a Loaf Pan?
If you don’t have a muffin pan and would rather bake the batter as a loaf, I’d recommend making my classic zucchini bread recipe instead.
Can I Add Mix-Ins?
Yes, you can add 1/2 cup of chopped walnuts or semi-sweet chocolate chips to the batter.
Baking Tips
- You’ll need 1 cup of lightly packed shredded zucchini for this recipe. That’s equivalent to roughly one medium zucchini.
- There’s no need to wring the excess moisture from the shredded zucchini before stirring it into the batter.
- You’re welcome to adjust the amount of cinnamon and nutmeg in this recipe, if desired. I found 1 and 1/2 teaspoons of cinnamon and 1/4 teaspoon of nutmeg to be perfect, but add more or less as you like.
More Easy Muffins Recipes You’ll Love!
- Lemon Blueberry Muffins
- Morning Glory Muffins
- Chocolate Chip Muffins
- Banana Muffins
- Classic Blueberry Muffins
Zucchini Muffins
Ingredients
- 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
Instructions
- 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.
Could I sub the oil for mashed banana? Thanks in advance
You could probably substitute half of the oil for either mashed banana or applesauce. I wouldn’t recommend substituting all if it though.
Could you make these muffins with your double chocolate zucchini bread recipe? Any adjustments? Thanks!
Yes, you can use my double chocolate zucchini bread recipe to make muffins! The baking time and yield should be similar to this recipe, you shouldn’t need to make any adjustments either.