Zucchini Muffins

38 min | easy | vegetarian

Four golden zucchini muffins in white paper liners sit on a marble board, their domed tops speckled with green zucchini shreds; a folded beige cloth, stacked plates, and a small white pitcher are softly blurred in the background.

Updated Mar 7, 2025

Prep Time	Cook Time	Total Time
20 min	18 min	38 min

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Introduction

These tender zucchini muffins are moist, lightly sweet, and perfect for using up that extra garden zucchini.

Warm cinnamon and vanilla give them cozy bakery-style flavor that works for busy weekdays or slow weekend mornings.

They bake up beautifully for easy breakfasts, lunchbox treats, or a simple make-ahead snack the whole family will love.

Seven golden zucchini muffins in white paper liners sit on a black plate, their domed tops showing green zucchini shreds; a gray-and-white striped towel lies in the background.

How to Make Zucchini Muffins

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Prep the zucchini

Wash the zucchini and trim the ends, leaving the skin on for extra color and nutrients.
Shred it on the large holes of a box grater, then lightly squeeze out excess moisture with a clean towel.
Preheat oven and prep pan

Preheat your oven to 350°F.
Line a 12-cup muffin pan with paper liners or grease each cup lightly with oil or baking spray.

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Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Make sure the baking powder and baking soda are evenly dispersed so the muffins rise evenly.
Mix the wet ingredients

In a large bowl, whisk the eggs with the vegetable oil until the mixture looks smooth and slightly thickened.
Whisk in the granulated sugar, brown sugar, and vanilla until the mixture looks glossy and well combined.
Whisk in the milk until everything looks evenly blended.
Bring the batter together

Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula after each addition.
Stop stirring as soon as you no longer see dry flour, to avoid tough muffins.
Fold in the shredded zucchini just until it is evenly distributed through the batter.

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Fill the muffin pan

Divide the batter evenly among the muffin cups, filling each about two thirds to three quarters full.
Use a scoop or two spoons to keep the portions even and the pan tidy.
Bake the muffins

Bake the muffins for 16 to 20 minutes, until the tops are set and lightly golden around the edges.
A toothpick in the center of a muffin should come out mostly clean, with a few moist crumbs.
Cool and serve

Let the muffins cool in the pan for 5 minutes so they set and are easier to handle.
Transfer them to a wire rack to cool completely, or enjoy them slightly warm.

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Five zucchini muffins in white paper liners on a round marble board; golden sides with pale green, shredded-zucchini tops, with a checkered kitchen towel on the side.

Substitutions

Vegetable oil -> melted coconut oil: Use an equal amount of melted coconut oil for a faint coconut aroma and a slightly richer, denser crumb.
Milk -> unsweetened almond milk: Swap the milk for the same amount of unsweetened almond milk to keep the muffins dairy-free with a mild nutty flavor.
Granulated sugar -> coconut sugar: Use coconut sugar in place of granulated sugar for a deeper caramel-like taste and a slightly darker, cozier crumb.

Four zucchini muffins in white paper liners on a black plate, showing domed, lightly golden tops with green zucchini flecks; one muffin is in sharp focus on a marble surface with a blurred cloth in the background.

Tips

Drain the zucchini well: After shredding, let the zucchini sit in a colander, then squeeze it; extra moisture can make the muffins gummy.
Use room-temperature ingredients: Let the eggs and milk sit out for 20 minutes so they mix more smoothly and trap air for tenderness.
Avoid overmixing the batter: Stir the dry ingredients in gently; overmixing develops gluten and leads to peaked, chewy muffins instead of soft ones.
Customize with mix-ins: Fold in a handful of chocolate chips or chopped nuts with the zucchini for extra texture and flavor variety.
Store and refresh leftovers: Keep muffins covered at room temperature for two days, and briefly warm them in the oven to revive the texture.

Nutrition Facts ^*

Energy	229	kcal
Protein	5	g
Total Fat	11	g
Carbohydrates	29	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of a baked zucchini muffin in a white paper liner, showing a domed, lightly browned top with visible green zucchini shreds; two more muffins are blurred in the background on a light countertop.

FAQ

How fine should I grate the zucchini?: Use the large holes on a box grater so the zucchini strands stay visible and give the muffins a nice texture. Very fine shreds can disappear into the batter and release more moisture.
Why did my muffins sink in the middle?: Muffins often sink when they are underbaked, so first check that a toothpick comes out mostly clean. Opening the oven door early can also cause sinking, because the temperature drops quickly.
Can I make these muffins ahead and freeze them?: Yes, let them cool completely, then freeze them in a single layer before transferring to a freezer bag. Thaw at room temperature or warm in a 300°F oven for a few minutes until soft.
Can I make mini muffins with this batter?: Yes, divide the batter into a greased or lined mini muffin pan, filling each cup about two thirds full. Bake them for about 10 to 13 minutes, checking early since they cook much faster.
Can I reduce the sugar without ruining the texture?: You can reduce the total sugar by about one quarter without major changes, though the muffins will taste less sweet. Larger reductions may give a drier crumb, so consider adding a tablespoon of milk if they seem stiff.

Serving Suggestions

These zucchini muffins bring gentle sweetness and warm spice to busy mornings, lunch boxes, or after-school snacks.

Try serving them with Greek yogurt and berries, or add lemon zest to the batter for a brighter flavor.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Annie Sexton, Oxnard: I'm always looking for every possible way to use extra zucchini in the summer time! This recipe was a wonderful muffin treat! We really enjoy these! — 5 ★

Eunice: Glad these were a hit, Annie!