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Zucchini Muffins Recipe

ByCaroline
Jump to Recipe· 4.6 from 8 reviews

Oh, you’re going to love this Zucchini Muffins Recipe—I promise! These muffins are just the perfect balance of moist and fluffy, with that cozy cinnamon-ginger spice blend that makes them feel like a warm hug from the inside. Whenever I have zucchini in the fridge, I whip up a batch because they’re such a fantastic way to sneak veggies into a sweet treat without losing any flavor or texture.

Whether you’re making an easy breakfast, a snack for the kids, or a crowd-pleasing addition to your afternoon coffee break, this Zucchini Muffins Recipe is a go-to in my kitchen. Plus, the muffins freeze beautifully, so I always make an extra batch to stash away. Let me walk you through it—I’ll share tricks I’ve learned and help you make the best ones yet!

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Why This Recipe Works

  • Perfect Moisture Balance: The shredded zucchini adds just enough moisture without making the muffins soggy.
  • Warm Spices: Cinnamon, ginger, and nutmeg create that comforting, inviting aroma and flavor you want in zucchini muffins.
  • Flexible Add-Ins: Walnuts and dried fruit offer optional texture and sweetness, letting you tweak the recipe to your liking.
  • Simple Technique: Avoiding over-mixing keeps the muffins light and tender every single time.
The image shows a gray muffin tray filled with twelve golden brown muffins that have a rough, lumpy texture with bits of green and dark brown mixed in, indicating ingredients like zucchini and chocolate chips. A woman's hand is holding a skewer that is being gently pressed into the top of one muffin to test if it is cooked inside. The tray is placed on a white marbled surface with a cooling rack visible to the right side. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Everything in this Zucchini Muffins Recipe comes together to create a beautifully balanced muffin that’s lightly sweet, warmly spiced, and perfectly tender. Here are a few details on the key players before you dive in.

  • Eggs: They bind the batter and give the muffins structure while keeping them moist.
  • Sugar: Adds sweetness and helps with browning, giving you that golden-brown crust.
  • Vanilla Extract: Just a splash rounds out the flavor with a subtle warmth.
  • Grated Zucchini: The star ingredient providing moisture and a mild veggie note—don’t skip it!
  • Unsalted Butter: Melted for richness and the best taste; you’re welcome to use oil but butter wins for flavor.
  • All-Purpose Flour: Provides the structure; fluff and gently level your flour for tender muffins.
  • Baking Soda & Baking Powder: Work together to give the muffins their lift and light texture.
  • Cinnamon, Ground Ginger & Nutmeg: The cozy spices that turn zucchini from bland to brilliant.
  • Kosher Salt: Enhances all the flavors—never skip the salt!
  • Walnuts (Optional): Add crunch and nuttiness; makes the perfect contrast to soft muffins.
  • Raisins or Dried Cranberries (Optional): Offer bursts of fruity sweetness and a little chew.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep my zucchini muffins pretty classic, but I absolutely encourage you to tweak the recipe! Whether that’s swapping nuts for seeds if you have allergies or playing around with dried fruit, a little personalization makes these muffins your own.

  • Nut-Free Variation: I’ve swapped walnuts for sunflower seeds with great results, especially for my nephew who’s allergic to nuts.
  • Extra Moisture: Sometimes I add a dollop of Greek yogurt if my zucchini seems extra dry—keeps the muffins super tender.
  • Spice Level: Feel free to adjust the spices. If you love a little kick, I bump up the ginger and nutmeg for deeper warmth.

Step-by-Step: How I Make Zucchini Muffins Recipe

Step 1: Prep and Preheat

First things first: preheat your oven to 350°F (175°C). While that’s warming up, grease your muffin tin with a bit of butter or spray—it helps the muffins pop out cleanly and keeps those crusts perfect. Trust me, I’ve had batches stick before and it’s no fun peeling them out.

Step 2: Mix the Wet Ingredients

In a large bowl, beat your eggs until smooth. Then stir in the sugar and vanilla extract until it feels like the start of something good. Toss in the grated zucchini and pour in the melted butter—mix everything gently so you don’t lose that airy vibe.

Step 3: Combine Dry Ingredients Separately

Grab another bowl for the dry stuff—flour, baking soda, baking powder, spices, and salt. Whisk those together so the spices and leavening agents are evenly distributed, helping your muffins rise perfectly and taste just right.

Step 4: Bring It All Together

Slowly stir the dry ingredients into the wet zucchini mixture. Be careful—the golden rule here is not to over-mix. As soon as everything is just combined, stop. Overworking the batter can make your muffins tough instead of tender. If you’re feeling like it, fold in walnuts or dried fruit now.

Step 5: Fill the Muffin Cups and Bake

Use a spoon to scoop the batter into your muffin tin, filling each cup full to the brim or a little above. This helps them rise beautifully into those classic domed tops. Pop the tray right in the middle of the oven and bake for about 22 to 30 minutes. Check with a toothpick or skewer—it should come out clean, or with just a few moist crumbs.

Step 6: Cool Properly

Right when they come out, let the muffins rest in the tin for five minutes. Then transfer them onto a wire rack so they cool completely. This keeps the bottoms from becoming soggy and helps the muffins set up nicely. Patience here really pays off—I’ve learned the hard way!

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Tips from My Kitchen

  • Grate Zucchini Fine: The finer you grate the zucchini, the more evenly it blends, and the muffins bake up smoother inside.
  • Watch the Moisture: If your zucchini is very watery, I like to sprinkle a little salt over the shredded veggies and let them sit in a sieve for 10 minutes to drain excess water before mixing.
  • Don’t Overmix Batter: Stir gently and only until the flour disappears—overmixing can toughen your muffins.
  • Use Fresh Spices: Fresh cinnamon and ginger really pop; older spices can make the muffins taste dull, so swap them out if yours have been sitting for years!

How to Serve Zucchini Muffins Recipe

The image shows a group of golden-brown muffins with a slightly rough and textured surface, speckled with green herbs and small orange and red pieces inside. The muffins have rounded tops that are nicely risen and slightly cracked, giving them a homemade look. They sit on a silver wire cooling rack, which is placed over a white marbled surface. The lighting is soft, highlighting the warm tones and natural texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra cinnamon sugar on top right before baking for a slight crunch and added sweetness. Sometimes, I top warm muffins with a dab of cream cheese or a pat of butter—simple but elevates the experience in such a cozy way.

Side Dishes

Pair these zucchini muffins with a hot cup of tea or coffee for the perfect breakfast or snack. For an easy brunch, throw some scrambled eggs and fresh fruit on the side—this combo keeps your meal balanced and satisfying.

Creative Ways to Present

For gift-giving or brunch parties, I’ve lined a pretty basket with a linen napkin and nestled these muffins inside, sprinkled with edible flowers and a few whole walnuts for a rustic look. You can also frost them lightly with a cream cheese glaze for a more festive touch.

Make Ahead and Storage

Storing Leftovers

I like to store leftover zucchini muffins in an airtight container at room temperature for up to three days. Keeping them in a single layer with a paper towel underneath helps absorb any extra moisture and keeps the bottoms from getting soggy.

Freezing

These muffins freeze like a dream! Just let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. When I need a quick treat, I pull one out and let it thaw on the counter for an hour or so—ready to enjoy with no fuss.

Reheating

To bring frozen or leftover muffins back to life, I warm them in the microwave for 20-30 seconds or pop them in a 325°F oven for about 10 minutes. This refreshes their moist, tender texture without drying them out.

FAQs

  1. Can I use oil instead of butter in this Zucchini Muffins Recipe?

    Yes, you can! I often mention this to friends who prefer oil for a dairy-free version. Using 1 cup of vegetable oil in place of melted butter works fine, but from my taste tests, butter gives the muffins a richer flavor and slightly better texture. It’s totally your call based on what you have or prefer!

  2. How do I prevent my zucchini muffins from being too wet?

    Great question! Zucchini can be very watery, especially fresh-picked from the garden. To avoid overly wet muffins, grate your zucchini and then sprinkle with a pinch of salt, letting it drain in a fine mesh sieve for 10-15 minutes. You can even gently press out excess moisture with a clean kitchen towel before adding it to the batter.

  3. Can I make this Zucchini Muffins Recipe gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend that’s designed to substitute 1:1 in baking, such as a mix containing rice flour and tapioca starch. Keep an eye on the batter since gluten-free flours sometimes absorb moisture differently—adding a bit more moisture like yogurt or a touch more grated zucchini can help keep things tender.

  4. How do I know when the muffins are done baking?

    The best test is the toothpick method: insert a long toothpick or thin skewer in the center of a muffin. If it comes out clean or with only a few moist crumbs (but no raw batter), your muffins are perfectly baked. Also, look for golden-brown tops and a slight bounce back when you gently press the muffin tops.

  5. Can I add other veggies or fruits besides zucchini?

    You can experiment, but zucchini is uniquely great because it adds moisture without strong flavor. You might try grated carrot or finely chopped apple for different takes, but keep in mind that moisture levels and cooking time may vary. Start with small substitutions and adjust as you go!

Final Thoughts

Honestly, this Zucchini Muffins Recipe has become a staple in my kitchen because it’s one of those recipes that’s comforting, versatile, and just plain delicious. It’s a wonderful way to celebrate summer zucchini or make use of what’s lingering in your fridge. I hope you have as much fun baking (and eating!) these muffins as I do—baking them has become a little ritual I love sharing with friends and family. So, grab those zucchinis and get cozy in your kitchen—you’ll be biting into a muffin masterpiece before you know it.

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Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 to 18 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious and moist zucchini muffins made with grated zucchini, warm spices, and optional walnuts and dried fruit. Perfect for a wholesome breakfast or snack, these muffins combine the subtle sweetness of zucchini with comforting cinnamon and ginger flavors.

Ingredients

Main Ingredients

  • 2 large eggs
  • 1 1/3 cup (270g) sugar
  • 2 teaspoons vanilla extract
  • 3 cups (360g) packed grated zucchini
  • 3/4 cup unsalted butter, melted

Dry Ingredients

  • 2 3/4 cups (400g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt

Optional Ingredients

  • 1 cup walnuts
  • 1 cup raisins or dried cranberries

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly coat each muffin cup in your muffin pan with butter or vegetable oil spray to prevent sticking.
  2. Make the wet batter: In a large bowl, beat the eggs. Mix in the sugar and vanilla extract, then stir in the grated zucchini and melted butter until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and kosher salt.
  4. Mix wet and dry ingredients: Gently stir the dry ingredients into the zucchini mixture. Be careful not to over-mix to keep the muffins tender. If using, fold in walnuts and raisins or dried cranberries.
  5. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling them completely so that the batter is above the surface of the muffin tin.
  6. Bake: Place the muffin pan on the middle rack and bake for 30 minutes until the muffins are golden brown and bounce back when pressed. Insert a toothpick to check doneness; it should come out clean.
  7. Cool and serve: Let the muffins cool in the pan on a wire rack for 5 minutes, then remove them from the pan and let cool for an additional 20 minutes before serving.

Notes

  • If you prefer, substitute 1 cup vegetable oil for the butter for a different texture, though butter offers better flavor.
  • Zucchini moisture varies; if dry, sprinkle shredded zucchini with water and let it strain in a fine mesh sieve to add moisture back.
  • To measure flour accurately without a scale, fluff the flour container, lightly scoop, and level with a knife.
  • Batter may yield 12 to 18 muffins depending on additions and muffin tin size.
  • Ensure not to over-mix batter to avoid dense muffins.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 260 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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