Zucchini Muffins Recipe

Honestly, I just love baking easy zucchini muffins—they transform a handful of basic ingredients into something warm, cozy, and kind of irresistible.

Zucchini brings this subtle flavor that keeps muffins soft and moist, but you’d never guess there are veggies inside.

Let’s dig into how to make zucchini muffins that actually stay fluffy, tender, and gently sweet.

The first time I tried a zucchini muffin recipe, I couldn’t believe how fast it came together. You just mix up a few pantry staples, fold in grated zucchini, and bake until golden.

You end up with muffins that work for breakfast, a snack, or even dessert if you feel like it.

In this post, I’ll walk through the equipment, ingredients, and step-by-step instructions so you can bake a batch without any stress. I’ll also share a few tasting notes—because honestly, that’s half the fun.

Zucchini Muffins Recipe

I keep coming back to these zucchini muffins—they’re moist, lightly spiced, and honestly just easy. The recipe calls for simple tools, everyday pantry stuff, and a couple of tricks that make the whole thing go smoother.

Equipment

I stick to basic kitchen tools to keep cleanup from getting overwhelming. A box grater works best for shredding the zucchini; I usually go with a medium grate so the pieces melt right into the batter.

• Mixing bowls – one large for wet ingredients, one smaller for dry.
• Box grater – for shredding the zucchini skin and flesh.
• Measuring cups and spoons – so I don’t mess up the ratios.
• Whisk or wooden spoon – to mix without making the muffins tough.
• Muffin pan – standard 12-cup size.
• Paper liners or nonstick spray – because stuck muffins are just sad.
• Ice cream scoop – makes dividing the batter way less messy.
• Cooling rack – lets the muffins cool off without getting soggy bottoms.

I always preheat the oven before mixing—otherwise the batter sits and gets weird. Having everything measured out ahead of time just makes life easier.

Ingredients

I try to keep the ingredients straightforward and flexible. Fresh shredded zucchini brings all the moisture, and all-purpose flour keeps things soft.

• 1 ½ cups all-purpose flour (or gluten-free flour if that’s your thing)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger or allspice (optional, if you want a little extra kick)
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil or canola oil
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (about one medium summer squash)
• ½ cup chopped walnuts, pecans, or chocolate chips
• Optional: raisins or cranberries if you want extra sweetness

I never bother peeling the zucchini—the zucchini skin adds a pop of color and some nutrients too. Mix-ins totally depend on my mood; sometimes I want a little crunch, other days I’m all about chocolate chips.

Instructions

• Preheat the oven to 350°F (175°C). Line or grease the muffin pan.
• Grate the zucchini with the box grater, then gently squeeze out some of the extra moisture.
• Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
• Beat eggs, sugar, oil, and vanilla in another bowl until it looks smooth.
• Stir in the grated zucchini.
• Combine the wet and dry mixtures just until blended. Don’t overmix or you’ll regret it.
• Fold in walnuts, chocolate chips, or raisins—whatever you’re feeling.
• Scoop the batter into the muffin pan, filling each cup about ¾ full.
• Bake for 18–22 minutes, checking with a toothpick.
• Cool the muffins in the pan for 5 minutes, then move them to a rack.

I usually check one muffin a minute or two early—every oven has its own quirks.

Notes

Once the muffins cool, I stash them in an airtight container at room temp for up to three days. If I want them to last longer, I freeze them and just nuke one in the microwave when I need a snack.

If I swap in gluten-free flour, I add a spoonful of applesauce to keep them from drying out. Cinnamon spice brings cozy vibes, and a pinch of allspice just makes everything warmer.

These are great plain or with a dab of butter. They remind me of classic zucchini bread muffins—soft, gently sweet, and honestly perfect for breakfast or a quick snack.

Tasting Notes

I love how these zucchini muffins turn out so soft and moist every single time. The grated zucchini just disappears into the batter, giving a gentle sweetness and that tender crumb—without weighing the muffins down.

Each bite feels nicely balanced. They’re not overly sugary, and they never taste greasy.

The flavor reminds me a bit of other zucchini recipes I’ve made, but honestly, this one’s lighter. There’s a subtle earthiness from the zucchini, and it plays really well with warm spices like cinnamon or nutmeg.

When I swap in brown sugar for white, the muffins pick up a deeper flavor. The color shifts a little darker too, which I kind of like.

When I eat them warm, the centers stay soft and there’s a light crust on top. The aroma fills up my kitchen—hard to resist grabbing one with a cup of tea or coffee.

Honestly, they taste best fresh, but I’ve found they keep their flavor for a couple days too.

---