If you’ve got extra zucchini sitting on your kitchen counter — maybe from your garden or a generous neighbor — we’ve got just the thing: zucchini muffins! These moist, lightly sweet muffins are easy to make, freezer-friendly, and perfect with your morning coffee or afternoon tea. For even more inspiration, check out our favorite easy zucchini recipes and don’t miss the rich, indulgent chocolate zucchini bread!
You don’t need to be a pro in the kitchen. Just a bowl, a grater, and a muffin pan — and you’re all set. Let’s get baking!
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Classic Zucchini Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Moist, lightly sweet zucchini muffins that are perfect with your morning coffee or afternoon tea. A great way to use up fresh zucchini — even picky eaters will love them!
Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, brown sugar, white sugar, oil, and vanilla.
- Stir in the grated zucchini.
- Gradually mix the dry ingredients into the wet until just combined — don’t overmix!
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🧊 These muffins freeze well. Just wrap them tightly and pop them in the freezer for up to 2 months.
🥜 Add ½ cup of chopped walnuts or pecans for crunch.
🍫 Want a treat? Mix in a handful of chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: zucchini muffins, classic muffins, breakfast recipe, baking, moist muffins
FAQ’s
Can I make zucchini muffins without peeling the zucchini?
Yes! No need to peel it. The skin is soft and adds color and nutrients. Just wash it well before grating.
Can I use whole wheat flour instead of all-purpose?
Sure! They’ll be a bit denser, but still delicious. Try half whole wheat and half all-purpose if you’re unsure.
Do zucchini muffins taste like vegetables?
Not at all! Zucchini adds moisture, not flavor. These muffins taste lightly sweet with a hint of cinnamon.
Can I make them ahead of time?
Absolutely. They stay good in the fridge for 4–5 days and freeze well, too.
Conclusion
Whether you’re baking for grandkids, friends, or just yourself, zucchini muffins are a wonderful way to use up summer squash. They’re easy on the sugar, big on comfort, and great with coffee or tea.
Next time your garden gives you too many zucchinis — don’t stress. Just bake a batch, share a few, and enjoy the rest. 😊
