These zucchini muffins are quite popular in our house - they are great for using up zucchini and just like banana bread you can enjoy it plain without any add ins or enjoy it with some walnuts and chocolate chips. When I make them plain I love them warm out the oven with pats of butter and a drizzle of honey or maple syrup. When they are loaded up with nuts and chocolate I enjoy them as is - you can’t go wrong either way I say! They are lightly spiced, tender moist and moreish - the perfect snack or sweet treat! You do not taste the zucchini but it definitely helps add so much moisture to these muffins.
Zucchini Muffin Recipe Ingredinsts
- Zucchini: Similar to baking with carrots, the zucchini should be shredded with a cheese grater or box grater and does not need to be peeled first (unless it’s extra large with a thick skin). There is no need to remove the seeds unless it’s again a large zucchini - simply scrape them out before shredding the zucchini. If using frozen zucchini, thaw before using. Drain and squeeze out some but not all of the excess moisture - no need to do that if using fresh shredded zucchini
- Eggs: two large eggs is what you will need and room temperature. I have not tested this recipe with flax eggs
- Sugar: Just one cup of granulated sugar is what I use - and its just enough sweet for me - not too sweet but if you prefer yours sweeter feel free to increase the mount to 1⅓ cups
- Vanilla: adds just the right flavour to all sweet baked goods
- Butter: I use unsalted butter. Butter definitely adds great flavour to any bake up but if you prefer to use vegetable oil like olive oil or coconut oil you can to keep the muffins dairy-free you can simply use 1 CUP of vegetable oil instead of the butter
- Flour: I use regular all purpose flour for this recipe but feel free to use a good quality 1-1 gf baking flour for an easy gluten free swap or if you want to swap up ⅓ of the flour for whole wheat flour (for more fiber or nutrition) you can do that too
- Baking Powder & Baking Soda: for leavening just 1 teaspoon of each which is really easy to remember
- Spices: I like to use a blend of ground cinnamon, ground ginger and ground nutmeg
- Walnuts: totally optional - feel free to use any nuts or seeds in their place
- Chocolate Chips: totally optional - feel free to use any nuts or seeds in their place or even dried fruit. I like to use either semi sweet chocolate chips or dark chocolate chips - the milk chocolate ones are a bit too sweet for these at least I think so
- Add some frozen blueberries or shredded carrots? Swap out some of the shredded zucchini for it
- Swap out the nuts for chopped pecans, cranberries, raisins, dried cherries etc
- We love vanilla extract but you can change the flavor by adding other extracts to the batter like almond extract
How to Make Zucchini muffins
These zucchini muffins are as simple to make as my zucchini bread recipe. Here are the basic instructions with more details in recipe card below.
- WHISK together dry ingredients: flour, salt, baking powder, baking soda and spices
- WHISK together wet ingredients: eggs, sugar and vanilla until well combined then whisk in the shredded zucchini (this is a method I learned from simply recipes that I love instead of adding it after the dry ingredients)
- MIX in the dry ingredients until just about combined
- FOLD in the extra bits if using into the batter and ensure batter is combined evenly but do not over mix
- SCOOP out batter evenly into prepared pan right up to the brim of each muffin tin, sprinkle over toppings if using
- BAKE until golden and tester comes out clean (estimate is 22-28 min)
- COOL in pan a few minutes then remove from pan, allow to cool and enjoy!
Tips for making the best zucchini bread recipe
- Ensure ingredients are at room temperature - specifically the eggs in this recipe.
- To Peel or Not to Peel? It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals
- Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
- Cooking times can vary slightly so be sure to check the bread early. Each oven is different, and different pans conduct heat differently so cooking times will vary.
- Bake just until a toothpick or cake tester inserted in the center comes out clean.
- Small to medium zucchinis (or even summer squash) work best, larger zucchini may need to be seeded (and peeled if the skin is tough).
- Avoid overmixing. Overmixing batter will result in a dense muffins. For a pillowy, moist crumb, mix batter just until combined.
Zucchini Muffins Storage & Freezing
- STORAGE: Zucchini muffins can be kept at room temperature in a closed container or a sealed zippered bag for up to 5 days.
- FREEZING: To freeze zucchini muffins, allow them two cool completely then wrap them individually in plastic wrap, then place in an airtight container or bag and store in freezer for up to 2 months. Thaw overnight in the fridge or at room temperature.
If You loved This Recipe You Will Love These
- 2 large eggs, room temperature
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 cups (360g) packed grated zucchini (approx 2 medium zucchini)
- ¾ cup unsalted butter, melted and cooled
- 2 ¾ cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons coarse sugar/turbinado sugar (optional)
- 1 + ¼ cup chopped walnuts, divided (optional)
- 1 + ¼ chocolate chips, semi sweet or dark chocolate, divided (optional)
- Preheat oven to 350°F and grease each muffin cup in your muffin pan with a little butter or vegetable oil /cooking spray, or feel free to use muffin liners.
- In a medium bowl whisk together flour, salt, baking powder, baking soda and spices, set aside
- In a large bowl whisk together wet ingredients: eggs, sugar and vanilla, followed by the melted butter and zucchini
- Stir in the flour mixture / dry ingredients into the zucchini mixture until mostly incorporated with some flour streaks still remaining
- Fold in walnuts and chocolate chips just until combined - do not over mix batter.
- Use a spoon or I like to use a cookie scoop to scoop out muffin batter into each cup in muffin tin, evenly filling cups right up to the top of each.
- Sprinkle muffins with coarse sugar and remaining chocolate chips and chopped walnuts (you may have to press them into the batter a little)
- Transfer tin to oven and bake 22-30 minutes or until muffins are golden brown, and the top of the muffins bounce back when you press on them and when a tester/toothpick comes out mostly clean - a few crumbs are ok.
- Remove from oven when done and set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes and enjoy
- A darker muffin pan will cook faster, be sure to check the muffins early to ensure they don’t overcook.
- Do not overmix the batter or the muffins won’t be tender.
Adapted from Simply Recipes