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Zucchini Muffins are an easy one-bowl muffin recipe! They’re perfectly moist and so delicious, whether you 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 super popular zucchini bread recipe.
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 bread muffin recipe for years from my zucchini bread recipe 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!
Zucchini Muffin 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! The large amount of brown sugar keeps the muffins extra moist.
- 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.
- You can use thawed frozen zucchini if you have it – to 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.
- Optional mix-ins: I love adding nuts or chocolate chips. I also have the best chocolate zucchini muffin recipe you should try!
Dorothy’s Expert Tips for Zucchini Bread Muffins
- 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.
- 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.
Zucchini Muffins 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Zucchini Muffins
- Once you’ve mixed the wet ingredients the batter will be thin but a little grainy.
- The batter will be thick when you add the flour but will loosen up once you add the zucchini.
- Muffin liners should be filled 2/3 full.
More Muffin Recipes You’ll Love
- Easy Coffee cake Muffins
- Starbucks Copycat Blueberry Muffins
- Lemon Crumb Muffins
- Chocolate Zucchini Muffins
These are the best zucchini muffins ever! My kids love them with chocolate chips in them.
I made 2 1/2 dozen mini muffins that not only taste great but are very cute! I added walnuts to my recipe.
Looks easy to make
Can I freeze them?
Yes they freeze great!
I was looking for an easy recipe for Zucchini muffins, and this hit the spot. The only thing I didn’t add was the white sugar. They turned out perfect!! Next time I intend to add in some walnuts.
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