These zucchini muffins are a favorite recipe when the garden is overflowing!
Simple cinnamon-spiced muffins come out extra moist with the addition of shredded zucchini (and the kids won’t even know it’s in there!).
This muffin recipe is easy to make and they freeze well too.
Why We Love These Muffins
- Adding shredded fruit or vegetables (in this case zucchini) makes baked goods extra moist while sneaking in a little bit of extra nutrition.
- They’re a great way to enjoy garden zucchini, you cannot taste the flavor of the zucchini.
- Most of the ingredients are things you likely have on hand already.
- These are easy to make and they freeze well for snacks or lunches!
Ingredients for Zucchini Muffins
Dry Ingredients – This recipe calls for all-purpose flour and other ingredients typical in muffin recipes. Half of the flour can be substituted for whole wheat flour if desired.
Wet Ingredients – Ensure the ingredients are at room temperature. We prefer the texture of these muffins with oil, but you can use melted butter as well. Ensure you’re using vegetable oil as olive oil can have too strong of a flavor.
Zucchini – Similar to zucchini bread, the zucchini should be shredded with a cheese grater and does not need to be peeled first (unless it’s extra large with a thick skin).
- Why not add some frozen blueberries or shredded carrots?
- Swap out the nuts for chopped pecans or raisins.
- We love vanilla extract but you can change the flavor by adding other extracts to the batter.
How to Make Zucchini Muffins
It’s not hard to whip up a batch of homemade zucchini muffins!
- Whisk all the dry ingredients together (per the recipe below).
- Combine egg, vegetable oil, and vanilla extract. Fold the wet ingredients into the dry ingredients and stir just until combined. Fold in shredded zucchini.
- Fill prepared muffin tins about 2/3 of the way and bake. Cool on a wire rack.
How Long to Bake Muffins
You can bake this zucchini muffin recipe in smaller or larger tins if you’d like!
- For mini-muffins: Bake @ 350°F for 14 to 16 minutes.
- For regular-sized muffins: Bake @ 350°F for 22 to 24 minutes.
- For Texas-sized muffins: Bake @ 350°F for 24 to 27 minutes.
Baking with Zucchini
There is no need to peel the zucchini or remove the seeds unless it’s a very large zucchini with thick skin. If the seeds are large, use a spoon to scrape them out before shredding the zucchini.
If using frozen zucchini, thaw before using. Frozen zucchini should be lightly drained and you can squeeze out a little bit of the excess moisture. You don’t want it dry, the moisture keeps these muffins moist.
Storing Zucchini Muffins
- Zucchini muffins are best when they are kept at room temperature and in an airtight container or a zippered bag.
- Zucchini muffins freeze perfectly, so wrap them individually in plastic wrap, then place them in a zippered bag. Write the date on the outside of the bag and they will last about 8 weeks in the freezer!
Got Zucchini? Try These Favorites
Did you love these Zucchini Muffins? Be sure to leave a rating and a comment below!
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg room temperature
- ⅓ cup oil
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 cup zucchini shredded
- ½ cup walnuts chopped, optional
- ¼ cup mini chocolate chips optional
- Preheat the oven to 350°F. Line muffin wells with paper liners or spray with cooking spray.
- Shred the zucchini using the larger side of a box grater.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
- In a separate bowl, combine sugar, egg, oil, milk, and vanilla.
- Fold the wet mixture into the dry mixture just until combined (do not over-mix). Fold in walnuts and chocolate chips. Fold in zucchini.
- Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.
- Remove from the pan and cool on a wire rack.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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