Can you taste the zucchini in these muffins?

No, the zucchini doesn’t give these muffins a vegetable flavor at all. It softens as it bakes and mostly adds moisture, which helps keep the muffins tender. What you’ll notice instead is a lightly sweet, cinnamon-warmed muffin.

Should I peel the zucchini before grating it?

There’s no need to peel the zucchini. The skin is thin and softens completely during baking, so it blends right into the muffins. Leaving it on also saves time and helps the zucchini melt evenly into the batter.

Why did my zucchini muffins turn out dense?

Dense muffins are usually caused by overmixing the batter or using too much flour. Stir just until the flour disappears, and be sure to measure flour by spooning it into the cup and leveling it off. Overworking the batter develops gluten, which makes muffins heavy instead of soft.

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini if it’s fully thawed first. Don’t squeeze out all the liquid, but if it’s extremely wet, gently drain off just the excess. You want some moisture left so the muffins don’t turn dry.

How do I know when zucchini muffins are fully baked?

The tops should look set and lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. When gently pressed, the muffin should spring back instead of sinking. If the center feels soft or wet, give them a few more minutes in the oven.

Zucchini Muffins Recipe – Easy and Comforting to Bake at Home

Description

Soft, moist zucchini muffins with a tender crumb and warm cinnamon flavor. An easy, comforting homemade recipe perfect for breakfast, snacks, or using up fresh zucchini.

Ingredients

Scale

2¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1½ teaspoons ground cinnamon
2 large eggs
⅔ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla extract
2½ cups finely grated zucchini

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Instructions

Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
Add the wet ingredients and grated zucchini to the dry ingredients and gently stir just until combined.
Divide the batter evenly among the muffin cups, filling them nearly to the top.
Bake for 24 to 26 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room-temperature eggs so they blend smoothly into the batter.
Measure flour carefully by spooning it into the measuring cup and leveling it off.
Do not overmix the batter, as this can make the muffins dense.
Do not squeeze moisture from the zucchini; it keeps the muffins soft and moist.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 278
Sugar: 18 g
Sodium: 266 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0.1 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 31 mg