Description
These Zucchini Muffins are moist, fluffy, and packed with wholesome goodness. Made with grated fresh zucchini, warm spices, and your choice of add-ins like nuts or chocolate chips, they’re the perfect way to use up summer produce. Whether for breakfast, snacks, or lunchboxes, these quick bread muffins are a guaranteed hit.
Ingredients
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1½ cups (180 g) all-purpose flour
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½ tsp (3 g) baking soda
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½ tsp (3 g) baking powder
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½ tsp (1.5 g) ground cinnamon
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¼ tsp (1 g) salt
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1 cup (200 g) granulated or brown sugar
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2 eggs
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½ cup (120 ml) vegetable oil or melted butter
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1 tsp (5 ml) vanilla extract
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1½ cups (180 g) grated zucchini (do not drain)
Optional Add-ins:
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½ cup (60 g) chopped nuts or chocolate chips
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¼ tsp (0.6 g) nutmeg
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Zest of 1 lemon
Instructions
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Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
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In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
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In another bowl, whisk sugar, eggs, oil (or butter), and vanilla until smooth. Stir in grated zucchini.
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Combine wet and dry ingredients. Stir just until moistened. Fold in optional mix-ins.
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Spoon batter into muffin cups, filling each about ¾ full.
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Bake for 18–22 minutes or until a toothpick comes out clean.
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Let muffins cool 5 minutes in the pan, then transfer to a wire rack.
Notes
No need to drain zucchini—its moisture keeps muffins tender.
Lower sugar by ¼ cup or substitute maple syrup for part of it.
Add oats or whole wheat flour for extra fiber.
Store at room temperature for 3 days, refrigerate for 7, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American