Zucchini muffins are fluffy, moist, and delicious. They are loaded with fresh zucchini which makes these muffins moister, lighter, and secretly full of nutrients -- secretly because you can't even taste the zucchini! Instead you will taste hints of cinnamon, vanilla, and brown sugar. The best part? These muffins are so quick and easy to make, and the best way to use up all that zucchini from your garden. Plus, you can easily make a big batch and freeze any leftovers for another day.
Why You'll Love Zucchini Muffins
- These are superfood muffins! Zucchini is a superfood that adds vitamins A, B, K, and C, protein, potassium, folate, and fiber to your muffins. All this goodness promotes heart health, lowers high blood pressure, and helps manage cholesterol. These zucchini muffins are great for your health.
- Zucchini adds more than just vitamins. Adding produce to bread gives you a boost of nutrition, but it also does magical things to the texture of your muffins. These zucchini muffins benefit from the moistness of the zucchini. So, it’s better for you, and it has the best texture too!
- Serve them any time of day. Zucchini muffins are great for breakfast on-the-go, as a healthy snack for your kid's lunchbox, or as a dessert to enjoy after a light summer dinner.
Ingredients and Substitutions
To make these easy zucchini muffins, you will need the following ingredients:
- zucchini - note that smaller zucchinis have more moisture than larger ones, so if you have the choice, go for a little zucchini. If the zucchini has seeds, remove them first. The seeds can make the muffins slightly bitter. Then, grate/shred the zucchini and use a paper towel to lightly blot them to dry a little.
- all-purpose flour
- brown sugar - feel free to substitute with granulated sugar as well.
- ground cinnamon
- baking powder + soda
- salt
- egg
- vegetable oil - you can also substitute with melted butter.
- vanilla extract
You will also need measuring cups and spoons, mixing bowls, and a 12-tin muffin pan with cupcake liners.
How to Make the Best Zucchini Muffins
- Combine ingredients. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl, whisk together egg, vegetable oil, vanilla, and zucchini until combined.
- Add wet ingredients to dry ingredients. Add the wet ingredients into the dry ingredients and fold until just combined, and no dry flour particles are visible. Do not overmix. The batter will be thick.
- Divide batter. Line 9 cups of a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
- Bake. Bake in a 375 F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Storing Instructions
- How to store: Zucchini muffins taste best when stored at room temperature. To prevent them from going stale, store them in an airtight container or wrap them individually in plastic wrap. They’ll keep like this for up to three days. After that, you can keep them for a few more days in the refrigerator—but note that cooling them will affect their texture.
- How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.
More Zucchini Recipes
- Chocolate Zucchini Cake
- Baked Zucchini with Marinara and Cheese
- Shrimp Scampi with Zucchini Noodles
- Ground Beef Stuffed Peppers
- Sheet Pan Lamb Chops
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Recipe
Zucchini Muffins
- Total Time: 30 minutes
- Yield: 8-9 muffins
- Diet: Vegetarian
Description
Quick and easy zucchini muffins are loaded with fresh zucchini which makes them fluffy, moist, delicious, and full of nutrients. Freezer-friendly too!
Ingredients
- 1 + ½ cups all-purpose flour
- ½ cup brown sugar
- ½ tablespoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ½ cup vegetable oil
- ½ tablespoon vanilla extract
- 1 cup zucchini, peeled and grated (about 1 medium zucchini)
Instructions
- Preheat oven to 375 F. Line 9 cups of a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
- In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together egg, vegetable oil, vanilla, and zucchini until combined.
- Add the wet ingredients into the dry ingredients and fold until just combined, and no dry flour particles are visible. Do not overmix. The batter will be thick.
- Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
- Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Notes
How to store: Zucchini muffins taste best when stored at room temperature. To prevent them from going stale, store them in an airtight container or wrap them individually in plastic wrap. They’ll keep like this for up to three days. After that, you can keep them for a few more days in the refrigerator—but note that cooling them will affect their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
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