Description
These moist and flavorful zucchini muffins are the perfect way to use up fresh or frozen zucchini. Great for breakfast, snacks, or freezing for later, they’re easy to make and kid-approved with optional gluten-free and vegan variations.
Ingredients
1½ cups shredded zucchini (excess moisture removed)
2 cups all-purpose flour (or gluten-free 1:1 blend)
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil or melted butter
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon (optional)
¼ tsp salt
Optional: ½ cup chocolate chips, chopped nuts, or raisins
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk eggs, oil, vanilla, and sugar.
Stir the wet mixture into the dry until just combined.
Fold in grated zucchini and optional mix-ins.
Spoon batter into muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Don’t overmix the batter—stir until just combined to avoid dense muffins.
For mini muffins, reduce bake time to 12–15 minutes.
Zucchini muffins can be frozen for up to 3 months; thaw before serving.
Swap half the oil for applesauce for a lighter version.
For savory muffins, omit sugar and cinnamon and add shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: zucchini muffins, healthy muffin recipe, breakfast ideas, baking with zucchini, easy muffin recipes, kid-friendly snacks, gluten-free option, vegetable baking, freezer-friendly muffins