Zucchini Muffins Recipe
If you’re on the hunt for a sweet treat that sneaks in some veggies without skimping on flavor, this Zucchini Muffins Recipe is an absolute winner. I first made these on a lazy Sunday afternoon when my garden zucchini was overflowing, and let me tell you—they vanished faster than I could say “second helping.” Moist, warmly spiced, and just the right amount of sweetness, these muffins make a perfect breakfast companion or an anytime snack that feels homemade and comforting.
What makes this Zucchini Muffins Recipe especially great is how it balances freshness with traditional baking flavors like cinnamon, nutmeg, and ginger. Plus, the option to toss in nuts or dried fruit gives it an extra texture and flavor punch. Whether you’re feeding a crowd or just treating yourself, this recipe is simple enough to whip up on a whim but impressive enough that you’ll keep coming back to it.
Why This Recipe Works
- Moist and Tender Texture: Thanks to the grated zucchini and melted butter, these muffins stay soft and moist without feeling greasy.
- Balanced Warm Spices: Cinnamon, ginger, and nutmeg create a cozy, nuanced flavor that complements the zucchini perfectly.
- Flexible Add-ins: Walnuts, raisins, or dried cranberries add texture and sweetness, letting you customize each batch to your liking.
- Simple and Quick Prep: You don’t need any fancy techniques or bowls—the method is straightforward but foolproof.
Ingredients & Why They Work
This Zucchini Muffins Recipe brings together simple pantry staples and fresh zucchini for a mix that bursts with flavor and texture. Each ingredient was chosen not just for taste but for how it interacts with the others to create that perfect, moist crumb.
- Eggs: They provide the structure and help bind everything together while keeping the muffins light.
- Sugar: Sweetens naturally and helps with browning the muffins during baking.
- Vanilla Extract: Adds a subtle, fragrant note that rounds out the spices beautifully.
- Grated Zucchini: The star of the show! It adds moisture and a slight earthiness without overpowering the flavor.
- Unsalted Butter: Delivers richness and depth—definitely worth using over oil if you can.
- All-Purpose Flour: Forms the base for the crumb structure—you want it measured properly for the right muffin texture.
- Baking Soda & Baking Powder: Give the muffins a nice rise without making them too dense.
- Cinnamon, Ground Ginger, Nutmeg: Create a warm, cozy, and inviting spice blend that complements zucchini’s mild flavor.
- Kosher Salt: Enhances all the other flavors and balances sweetness.
- Walnuts (optional): Add crunch and a slightly bitter note to keep the muffins interesting.
- Raisins or Dried Cranberries (optional): Bring natural sweetness and chewy texture for bite variety.
Tweak to Your Taste
One of my favorite things about this Zucchini Muffins Recipe is how easy it is to make it your own. Maybe you like your muffins a little sweeter, or prefer to leave out nuts due to allergies—I’ve tried it all, and none of those changes sacrifice the core deliciousness.
- Use Coconut Oil Instead of Butter: I swapped in coconut oil once for a dairy-free option, and it gave the muffins a subtle nuttiness I quite enjoyed.
- Add Chocolate Chips: When I wanted to surprise my kids, dropping in a half cup of chocolate chips really upped the fun factor.
- Replace Raisins with Dried Cherries: For a tart twist, dried cherries bring a lovely zing versus the sweeter raisins or cranberries.
- Spice it Up: Adding a pinch of clove or allspice changes the personality of the muffins without overpowering them.
Step-by-Step: How I Make Zucchini Muffins Recipe
Step 1: Prep Your Oven and Muffin Pan
First things first—preheat your oven to 350°F (175°C). While that’s warming up, I like to grease my muffin tin with a little butter or spray so that the muffins come out cleanly. This simple step really saves you from frustration when you’re rushing to get breakfast on the table.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, beat two eggs until bubbly. Then stir in sugar and vanilla extract to start building that beautiful flavor base. Next, you’ll stir in your grated zucchini along with melted butter. This mixture looks a little lumpy with zucchini strands—that’s exactly what you want!
Step 3: Mix the Dry Ingredients Separately
In a separate bowl, whisk together your flour, baking soda, baking powder, spices, and salt. Doing this separately helps distribute everything evenly for a consistent texture and flavor.
Step 4: Combine Wet and Dry Gently
Now, stir the dry ingredients slowly into your zucchini mixture. Here’s a crucial tip: do not over-mix! Just fold everything until combined, especially if you’re adding walnuts or dried fruit. Over-mixing can make muffins tough, and we want them tender and airy.
Step 5: Fill the Muffin Cups and Bake
Spoon the batter into your muffin tin, filling each cup generously—above the rim if you like that domed muffin top. Bake on the middle rack for about 22 to 30 minutes until tops bounce back to a light press and a toothpick inserted in the center comes out clean. Cooling them on a wire rack for at least 20 minutes helps set the texture perfectly.
Pro Tips for Making Zucchini Muffins Recipe
- Drain Excess Moisture: If your zucchini feels watery, sprinkle it with a little salt and let it sit for 10 minutes, then squeeze out the liquid with a clean towel to avoid soggy muffins.
- Don’t Overmix: Gently fold wet and dry ingredients together just until combined—tough muffins are no fun!
- Test for Doneness: Use a toothpick in the center; if it comes out clean (or with just a moist crumb), your muffins are ready.
- Cool Before Removing: Let muffins rest 5 minutes in the pan, then move to a wire rack; pulling them out too soon can lead to breakage.
How to Serve Zucchini Muffins Recipe
Garnishes
I adore a light smear of cream cheese or a little butter melted on a still-warm zucchini muffin. It adds a silky touch that complements the spices wonderfully. For a fresh twist, a sprinkle of cinnamon sugar on top just out of the oven also tastes amazing and looks inviting.
Side Dishes
Pair these muffins with a hot cup of coffee or chai tea for a cozy breakfast. They also go beautifully alongside scrambled eggs or a spinach salad for a light lunch or brunch spread.
Creative Ways to Present
For a party, I love arranging these zucchini muffins on a tiered dessert stand with fresh berries and sprigs of mint. Adding a little handwritten tag with the flavor profile makes it feel extra special, especially if you’re sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
I usually store leftover zucchini muffins in an airtight container at room temperature for up to three days. They tend to keep their moisture well, but I recommend enjoying them sooner rather than later for the best texture.
Freezing
If I’m making a big batch, I freeze extras wrapped individually in plastic wrap and then placed in a freezer bag. This way, I can pull out a muffin or two weeks later and still enjoy that fresh-baked flavor after reheating.
Reheating
To revive frozen or leftover muffins, I heat them in a toaster oven or microwave for about 15-20 seconds until warm. This brings back that soft crumb and makes them taste like they just came out of the oven.
FAQs
-
Can I use oil instead of butter in this Zucchini Muffins Recipe?
Yes, you can substitute vegetable oil for butter one-to-one if you need a dairy-free option, but from experience, the butter version has a richer, better flavor and texture. If you do use oil, try to pick a neutral-flavored one like canola or vegetable oil.
-
Do I need to peel the zucchini before grating?
Not at all. The skin of zucchini is thin and soft when cooked, so leaving it on adds color, nutrients, and texture that enhance the muffins nicely.
-
How do I prevent my zucchini muffins from being soggy?
Make sure to drain excess moisture from your grated zucchini by sprinkling a little salt and pressing it or wrapping it in a clean kitchen towel to squeeze out liquid before adding to the batter.
-
Can I make these muffins gluten-free?
You can swap the all-purpose flour for a gluten-free baking blend. Just check that your mix includes xanthan gum or a comparable binder for best results.
Final Thoughts
This Zucchini Muffins Recipe holds a special place in my kitchen because it’s that rare treat that’s both indulgent and a little bit wholesome. Whether you’re using up garden zucchini or craving something cozy for breakfast, I hope you enjoy making and eating these as much as I do. Give it a try—you might find it becomes your go-to for sharing that perfect, slightly sweet, and spiced bite on any day.
Print
Zucchini Muffins Recipe
- 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
Description
Delicious and moist zucchini muffins made with grated zucchini, warm spices, and optional walnuts or dried fruit. Perfect for a snack or breakfast treat with a tender crumb and subtle sweetness.
Ingredients
Wet 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 Add-ins
- 1 cup walnuts
- 1 cup raisins or dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or spray your muffin pan to prevent sticking.
- Prepare Wet Ingredients: In a large bowl, beat the eggs until combined. Mix in the sugar and vanilla extract. Then stir in the grated zucchini and melted butter until evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt to ensure even distribution.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet zucchini mixture. Mix gently and avoid over-mixing to keep the muffins tender. Fold in walnuts and raisins or dried cranberries if using.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one full and slightly mounded above the rim.
- Bake the Muffins: Bake on the middle rack at 350°F for 30 minutes until muffins are golden brown and spring back when lightly pressed. Check doneness by inserting a toothpick or skewer into the center; it should come out clean.
- Cool Muffins: Let muffins cool in the pan on a wire rack for 5 minutes, then remove from the pan and cool completely for another 20 minutes before serving.
Notes
- For a lighter option, substitute 1 cup vegetable oil for the melted butter, but butter enhances flavor best.
- Zucchini moisture can vary, so if using drier zucchini, sprinkle shredded zucchini with water and drain before using.
- Fluff flour in the container and scoop lightly with a measuring cup for accurate measurements without packing.
- If including both walnuts and dried fruit, batter may yield up to 18 muffins instead of 12.
- Allow muffins to cool completely to set texture before serving or storing.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
