Zucchini muffins are moist, one-bowl muffins. These easy muffins take just a few minutes of prep to put together, and they can be made from scratch in just 30 minutes.
These moist zucchini muffins are the perfect way to use up fresh zucchini! Made in just one bowl with simple ingredients, this easy muffin recipe comes together with just a few minutes of prep.
Whether you’re baking for breakfast, snacks, or the freezer, these homemade zucchini muffins are ready in about 30 minutes—no fuss, just easy, tasty muffins.
Ingredient notes and substitutions
- Oil: I like to bake with a neutral oil like light olive oil. You could also use canola oil or vegetable oil.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Zucchini: I don’t peel the zucchini, and I shred them with the larger hold on the box grater.
- Flour: To properly measure the flour, you can weigh it, or sift, lightly spoon into the measuring cup, and then level.
How to make zucchini muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with cupcake liners.
Step 2: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together.
Step 3: Whisk in the shredded zucchini.
Step 4: Add the remaining ingredients, including mix-ins, to the wet ingredients, and whisk just until combined.
Step 5: Divide the batter among the prepared muffins tins.
Step 6: Sprinkle with coarse sugar.
Step 7: Bake for 5 minutes at 425°F; then, without opening the oven, reduce heat to 350°F and continue baking for another 10–15 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool for 5 minutes in the muffin pan, and then remove to a wire rack to finish cooling.
Recipe Tips!
- Variations: You can add up to 1/2 cup of mix-ins like chopped pecans or walnuts, mini chocolate chips, or dried fruit like raisins.
- Freezing: To freeze the muffins, let them cool to room temperature on a wire cooling rack. Place them in a freezer-safe container and freeze for up to 1 month. For longer storage, wrap each muffin plastic wrap before placing in the freezer-safe container and freezing for up to 3 months.
Storage
Store any leftover zucchini muffins in an airtight container at room temperature. They will keep for up to 3 days when properly stored.
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Zucchini Muffins
Equipment
- Mixing bowl
- Muffin tin
Ingredients
- 1/3 cup neutral oil
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups shredded zucchini packed but not squeezed
- 2 cups sifted all-purpose flour properly measured
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- coarse sugar for sprinkling on top
Instructions
- Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract together.1/3 cup neutral oil, 1/2 cup light brown sugar, 1/3 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Whisk in the shredded zucchini.1 ¾ cups shredded zucchini
- Add the remaining ingredients to the wet ingredients, and whisk just until combined.2 cups sifted all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
- Divide the batter among the prepared muffins tins.
- Sprinkle with coarse sugar.
- Bake for 5 minutes at 425°F; then, without opening the oven, reduce heat to 350°F and continue baking for another 10–15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for 5 minutes in the muffin pan, and then remove to a wire rack to finish cooling.
Notes
- Oil: I like to bake with a neutral oil like light olive oil. You could also use canola oil or vegetable oil.
- Brown sugar: Feel free to use dark brown sugar if you prefer.
- Zucchini: I don’t peel the zucchini, and I shred them with the larger hold on the box grater.
- Flour: To properly measure the flour, you can weigh it, or sift, lightly spoon into the measuring cup, and then level. For the weights, simply click “metric” just above the ingredients.
- Nutrition values are estimates.
Nutrition
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