If you have a lot of zucchini, use it to make a batch of Zucchini Muffins! This is an easy, one-bowl muffin recipe that is easy to make. Keep the muffins plain or add chocolate, berries, or make zucchini nut muffins. It’s a great recipe that you can adapt based on what you like!
We have many summer traditions, and one of my favorites is baking with all the fresh zucchini. It’s great to bake with because it makes muffins, quick bread, and cakes ultra-moist.
This zucchini muffin recipe is always on the must-make list every year. It’s so easy and turns out perfectly every time.
Why This Recipe Works
The shredded zucchini is the star of this show. As you probably already know, you can’t taste it in the muffins, but it gives them the best texture that is soft, moist, and delicious.
I make these on repeat through the summer because it’s a low-fuss one-bowl recipe that takes just minutes to make.
The muffins are delicious plain, but you can also add some mix-ins. I’m sharing several ideas in the post, but I love to add chocolate chips!
They keep well at room temperature, are freezer-friendly, and are the best homemade zucchini bread muffins. You are going to love them!
Vegetable Oil: I use oil in my zucchini bread and muffin recipes because I like how moist it keeps the muffins.
Brown and Granulated Sugar: I love the combination of the two!
Eggs: Be sure to get large eggs.
Vanilla Extract and Cinnamon: For flavor – you can’t have zucchini bread without cinnamon!
Baking Soda and Baking Powder: Both are needed to achieve a moist and soft tender muffin.
Salt: Needed since we are starting with oil, which has no salt.
All-purpose Flour: You can also use half and half whole wheat and all purpose flour.
Shredded Zucchini: Grate it yourself – there is no need to squeeze the moisture out of it.
Optional mix-ins: I love adding nuts or chocolate chips
How to Make Zucchini Muffins
1. Mix: Combine the oil, both kinds of sugar, eggs, and vanilla in a large bowl. Mix in the cinnamon, baking soda, baking powder, and salt.
2. Stir in the flour. The batter will be very thick, but once you add the zucchini and mix it in, the batter will loosen up.
3. Add the mix-ins if you use them, and then transfer the batter to a prepared muffin pan.
4. Bake the muffins for 15 to 25 minutes at 350°F or until a toothpick comes out clean. Let them cook for a few minutes in the pan before transferring them to a wire rack to cool completely.
Keep them plain, or add some mix-ins to dress them up! Whatever you decide to add, measure one cup total of add-ins. You can keep it all the same or do a mix of add-ins. Here are some ideas:
- Chopped nuts – chopped walnuts are delicious!
- Chocolate chips – dark, milk, or semisweet chocolate chips will all work.
- Fruit – berries like chopped strawberries, raspberries, or blueberries would be delicious.
- Cinnamon Sugar – a sprinkle over the top of each muffing before you bake them. It adds a warm spice flavor.
Make them from breakfast or snacks, and you won’t regret it! This might be a simple recipe, but it makes the absolute best zucchini muffins. Grab some summer-fresh zucchini and give them a try!
No, they don’t have to be refrigerated, but you can keep them in the fridge if you prefer.
Yes, and I love to do this at the end of the summer when we have a ton of fresh zucchini. Shred and freeze it to use in the fall and winter.
At 350°F, they need to bake for 15 to 25 minutes.
Store them in an airtight container at room temperature or in the refrigerator. If you want to freeze them, use a freezer-safe bag or container.
Lots of things! Chopped nuts, chopped fruit, and chocolate chips are all great choices.
Yes – These muffins are the same recipe I use to make my favorite zucchini bread recipe.
Yes just be sure it’s thawed. Too make sure you have enough (but not too much) liquid in your zucchini, thaw the frozen shredded zucchini on paper towels which will absorb the excess moisture.
More Muffin Recipes You’ll Love
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup mix-ins optional, see notes
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Stir in mix-ins if using.
Pour batter into prepared pan. Bake 15-25 minutes or until a toothpick comes out clean.
Cool slightly before removing from pan.
- Mix in options: add 1 cup total of: chopped nuts, chocolate chips, or blueberries. Or sprinkle cinnamon sugar on top before baking.
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
Serving: 1serving | Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Zucchini Muffins are perfect to use up any extra zucchinis you have this summer! This is an easy, one-bowl muffin recipe that is easy to make.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 29, 2021