This post may contain affiliate links. For more information, read my disclosure policy.
Zucchini Muffins are an easy, one-bowl muffin recipe perfect to use up leftover zucchini. Keep the muffins plain or add chocolate, berries, or make zucchini nut muffins. Everyone who tastes these absolutely loves them – especially because they’re a variation of my insanely popular zucchini bread recipe.
Why This Recipe Works
We have many summer traditions, and one of my favorites is baking with all the fresh zucchini. It’s great to bake with because it makes muffins, quick bread, and cakes ultra-moist. It’s the summer quick bread recipe cousin to banana bread! I’ve been making this same zucchini muffin recipe for years and it works every time!
The grated zucchini is the star of this show. As you probably already know, you can’t taste it in the muffins, but it gives them the best texture that is soft, moist, and delicious. The muffins are delicious plain, but you can also add some mix-ins. I’m sharing several ideas in the post, but I love to add chocolate chips!
Ingredients
- Vegetable Oil: I use a neutral oil in my zucchini bread and muffin recipes because I like how moist it keeps the muffins but you can swap melted butter (or olive oil but it will change the flavor a bit).
- Brown and Granulated Sugar: I love the combination of the two!
- Baking Soda and Baking Powder: Both are needed to achieve a moist and soft tender muffin.
- All-purpose Flour: You can also use half and half whole wheat flour and half all purpose flour.
- Shredded Zucchini: Grate it yourself – there is no need to squeeze the moisture out of it.
- Optional mix-ins: I love adding nuts or chocolate chips
How to Make Zucchini Muffins
- Combine the oil, both kinds of sugar, eggs, and vanilla extract in a large bowl. Mix in the cinnamon, baking soda, baking powder, and salt. Grate zucchini into a separate bowl.
- Stir in the flour. The batter will be very thick, but once you add the shredded zucchini and mix it in, the batter will loosen up.
- Add any mix-ins to the wet ingredients, and then transfer the batter to a prepared muffin pan lined with paper liners. Fill the muffin cups 2/3 full. I sometimes sprinkle extra mix-ins over the top of the muffins.
- Bake the muffins for 15 to 25 minutes at 350°F or until a toothpick comes out clean. Let them cook for a few minutes in the pan before transferring them to a wire rack to cool completely.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Tip From Dorothy
Expert Tips
- You don’t have to use liners but I like the soft interior of the muffin that you get from using them. Otherwise, grease your muffin pans well for easy removal.
- How do you know muffins are done baking? Do the toothpick test – if the tester comes out of the center of the muffin clean, they’re done.
- How can I make chocolate zucchini muffins? I have the best chocolate zucchini muffin recipe you should try!
- You can use a combination (about half and half) whole wheat flour and all-purpose flour, or use GF 1:1 AP flour for gluten free zucchini muffins.
Storage
Store them in an airtight container at room temperature or in the refrigerator. If you want to freeze them, use a freezer-safe bag or container.
FAQ
No, they don’t have to be refrigerated, but you can keep them in the fridge if you prefer.
Yes, and I love to do this at the end of the summer when we have a ton of fresh zucchini. Shred and freeze it to use in the fall and winter.
Yes – These muffins are the same recipe I use to make my favorite zucchini bread recipe.
Yes just be sure it’s thawed. Too make sure you have enough (but not too much) liquid in your zucchini, thaw the frozen shredded zucchini on paper towels which will absorb the excess moisture.
More Muffin Recipes You’ll Love
- Easy Coffee cake Muffins
- Starbucks Copycat Blueberry Muffins
- Lemon Crumb Muffins
- Chocolate Zucchini Muffins
Zucchini Muffins Recipe
Recipe Video
Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup mix-ins optional, see notes
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
- Mix in cinnamon, baking soda, baking powder and salt.
- Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Stir in mix-ins if using.
- Pour batter into prepared pan. Bake 15-25 minutes or until a toothpick comes out clean.
- Cool slightly before removing from pan.
Recipe Notes
- Mix in options: add 1 cup total of: chopped nuts, chocolate chips, or blueberries. Or sprinkle cinnamon sugar on top before baking.
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
Recipe Nutrition
Zucchini Muffins are perfect to use up any extra zucchinis you have this summer! This is an easy, one-bowl muffin recipe that is easy to make.
Light fluffy and moist, super easy to make!
Maybe need a little more baking soda & powder. My muffins came out flat
Did you make any substitutions? Was your zucchini fresh or thawed frozen? Excess water can also cause them to be flat.
Featured In
Rate This Recipe
Recipe Ratings without Comment