These perfectly spiced and moist Zucchini Muffins make a great snack or breakfast treat and are a great way to eat your veggies. A great way to use up garden-fresh zucchini!
Zucchini Muffins
If you are looking for a way to use up some zucchini, then today’s recipe is for you! A few common pantry ingredients combine with fresh zucchini for a stellar muffin recipe your whole family will love. Less than an hour is all that separates you from these delectable and moist Zucchini Muffins!
These muffins are a great way to get a jump-start on a grab-and-go breakfast, or they can be made ahead for an easy snack idea. They are freezable, which makes them great for those times when you have lots of zucchini that needs to be used – or when you need something quick and easy for your workweek or back-to-school.
Recipe for Zucchini Muffins
- vegetable oil
- brown sugar
- vanilla extract
- large egg
- zucchini
- all-purpose flour
- salt
- baking soda
- ground cinnamon
- ground nutmeg
- walnuts (optional)
How to make Zucchini Muffins
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
- Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
- Spoon into well-greased or paper-lined muffin tins until 2/3 full.
- Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.
Zucchini Muffins: Questions & Answers
If you have questions about making this Zucchini Muffin recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- Are Zucchini Muffins healthy?
The addition of zucchini provides plenty of nutrition to these muffins. Coming in with 251 calories 14g fat 29g carbohydrates 2g fiber and 4g protein, these muffins can be part of a healthy diet.
- Should I peel the zucchini to make muffins?
It’s an unnecessary step in my opinion.
- How do you store Zucchini Muffins?
Store your muffins at room temperature for up to 5-7 days. Make sure they are stored in an airtight container or zip-top bag for the best quality.
- Can you freeze Zucchini Muffins?
You can freeze your muffins for up to three months. To reheat/thaw muffins you can do so at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below:
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- For a microwave oven, place unwrapped muffin on a napkin, on a microwave-safe paper towel or on a plate. Microwave on HIGH about 30 seconds for each muffin or until heated through.
- For a conventional oven, heat foil-wrapped muffins at 350°F for 10-15 minutes, depending on the size of the muffins, until heated through.
- How long do you bake Zucchini Muffins?
For this particular recipe, Zucchini Muffins are baked for 25-30 minutes or until they test done.
- Can I make any additions to my Zucchini Muffins?
Aside from zucchini, here are some additions you can make to your zucchini muffins. You can add in an additional 1/2 cup chocolate chips along with your nuts. You can also add in raisins or dried cranberries. Feel free to mix in fresh fruit or vegetables by substituting 1/2 cup of zucchini for grated carrots, apples, strawberries, or blueberries. If you don’t like walnuts, I recommend adding in either pecans or macadamia nuts.
How did you like this recipe
These muffins are a great way to get some added veggies in your diet. Don’t you wish eating your veggies was always this easy? Comment down below with your experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!
Other recipes you may enjoy
- Apple Zucchini Bread
- Breakfast Egg Muffins
- Weeknight Sausage & Zucchini Skillet Lasagna
- Pork & Zucchini Pasta Ragu
- Chicken Bacon Ranch Soup
Zucchini Muffins
Equipment
Ingredients
- ½ cup vegetable oil
- 1 cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups zucchini grated and undrained
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup walnuts chopped (optional)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
- Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
- Spoon into well-greased or paper-lined muffin tins until 2/3 full.
- Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.
Notes
- The zucchini adds moisture and flavor to your muffins. Leave the skin on and do not drain the juices from the zucchini once it has been grated. Don’t worry, it will only add moisture to your muffins!
- The walnuts are optional in this recipe, but they do add a nice flavor and crunch to your muffins. If you don’t like walnuts, I recommend adding in either pecans or macadamia nuts.
- raisins or dried cranberries.
- fresh fruit or vegetables by substituting 1/2 cup of zucchini for grated carrots, apples, strawberries, or blueberries.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
These are so delicious. I will be making them all the time with zucchini from my garden. One time I added a crumb topping and another time I added some glaze on top. Thank you for a great tasting recipe.
I doubled this recipe and I thought they were really good. I did not add any nuts. And my zucchini was more like noodles instead of grated and you couldn’t tell at all. I will make these again.
I made this with summer squash instead, and it turned out good. Made it healthier by using 1/2 cup white flour, 1/2 cup wheat flour, and 3/4 cup oats. Still tasty.