These delightful little Zucchini Muffins are moist, tender, perfectly spiced, incredibly easy, and absolutely delicious. They have skyrocketed to the top of my “what to do with all this zucchini” list!
Why We Love These Amazing Zucchini Muffins
I like working zucchini into my recipes all year long- but during the summer, when my garden is exploding with what feels like a never-ending stream of squash, I have to get a little more creative (or risk a chorus of groans). Thankfully, I have a couple of recipes up my sleeve that no one ever tires of.
These Zucchini Muffins are one of those. Easy to make, perfectly spiced, with just the right amount of sweetness. They are tender and moist and everything you want in a muffin. And they freeze great- if they last that long. They never do at our house! An entire batch is easily devoured in a single day. They are a humble little muffin without a lot of bells and whistles.. but they sure do taste delicious.
Ingredients You’ll Need to Make These Zucchini Muffins
- Zucchini– You’ll need about 2 medium zucchini for these muffins. Squeeze the liquid out before measuring!
- Flour– Regular AP flour is great here. You can also use whole wheat, or half and half. Whole wheat will give you a more dense, but still delicious muffin.
- Baking Soda & Baking Powder– These will work together to give you an incredibly light muffin.
- Salt– Remember, sweet recipes need salt too! We used sea salt.
- Cinnamon & Nutmeg– These add the perfect, mildly spiced flavor to our muffins.
- White & Brown Sugar– We love the combination of sweeteners here, but you can do any combination of the two.
- Avocado Oil– Coconut oil will also work, but we didn’t want the coconut flavor to overwhelm the muffin.
- Vanilla Extract– Adds yummy flavor. You can also try almond extract!
- Plain Greek Yogurt– The greek yogurt creates a moist and tender texture.
- Eggs– Bind the muffins together.
How to Make Perfect Zucchini Muffins:
- Stir together dry ingredients. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to combine and set aside.
- Grate zucchini. Using a box grater, grate the zucchini. You can use a regular or a fine grate, either is fine. Place the grated zucchini on a clean dish cloth or paper towel and squeeze out any excess moisture.
- Whisk wet ingredients. In a separate bowl, whisk together the oil, sugars, eggs, yogurt, and vanilla extract until well combined. Gently stir in the grated zucchini.
- Stir everything together. Add the dry ingredients to the wet ingredients and stir just until combined.
- Bake. Pour the batter into a greased or paper-lined muffin pan. Bake at 350 degrees for 20-22 minutes or until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs.
- Serve. Enjoy fresh out of the oven or allow to cool. Store at room temperature for up to 2 days, or freeze for up to 2 months.
Tips & Suggestions:
While we think these muffins are pretty fantastic all by themselves, a few mix-ins never hurt them either! Chopped nuts, chocolate chips, or blueberries are all delicious options.
We have made these with coconut oil and avocado oil- both are delicious. You will get a hint of coconut flavor if using coconut oil. Any mild flavored oil will work here.
We haven’t tried a gluten-free version, but a good all-purpose gluten free flour should work just fine.
Substitute grated carrot for the zucchini, or use half and half!
Try using maple syrup or honey as the sweetener, or try replacing the just granulated sugar with honey. Or a combination of any of them!
Can you freeze Zucchini Muffins?
You sure can! Place your muffins on a cookie sheet in the freezer until solid, then place into a resealable freezer bag. You can also wrap muffins individually with plastic wrap before placing in a freezer bag. Your zucchini muffins will last up to 2 months in the freezer.
More Amazing Veggie Muffin Recipes:
These delightful little Zucchini Muffins are moist, tender, perfectly spiced, and absolutely delicious. They have skyrocketed to the top of my “what to do with all this zucchini” list!
Servings: 12 Muffins
Preheat oven to 350° F and line a muffin tin with papers or grease each muffin cup.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
Shred zucchini with the fine grate on your box grater. Gently squeeze most of the liquid out of it with a paper towel or clean cloth.
In a separate medium mixing bowl, whisk the sugar, brown sugar, avocado oil, eggs, vanilla and Greek yogurt together. Gently fold in shredded zucchini.
Pour the wet ingredients into the dry ingredients and gently stir just until combined – don’t over mix!
Fill each muffin cup about 3/4 full with batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove the muffins to a cooling rack.
Store at room temperature in an airtight container for up to 5 days. You can freeze these in an airtight container for up to 3 months. Enjoy!
Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 194mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
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