Zucchini Muffins

These soft and fluffy zucchini muffins are warmly spiced with cinnamon and nutmeg, made with a generous 2 cups of shredded zucchini, and perfect for freezing for easy breakfasts and snacks.

When zucchini keeps coming in from the garden, one of my favorite ways to use it is to shred it and bake a batch of zucchini muffins.

By the end of summer, we have usually had our fill of zucchini served fresh from the garden, and I have already preserved plenty for later using some of my favorite Ways to Preserve Zucchini. That is usually when I start baking muffins. As zucchini comes in, I may bake a batch every few mornings, and if we already have muffins to eat, the fresh batch goes straight into the freezer once it has cooled.

I also love making my Mom’s Zucchini Bread Recipe, but lately I find myself reaching for muffins more often. They are easy to portion, easy to pack, and you can take just one or two from the freezer instead of thawing an entire loaf. My husband prefers them too because he can enjoy a muffin while it is still warm instead of waiting for a loaf of zucchini bread to cool completely before slicing.

I’ve made and tinkered with zucchini muffins for years, adjusting the sweetness, spices, and ingredients along the way. After another round of testing this summer, this is the version I finally settled on.

These muffins are soft, fluffy, slightly moist, and warmly spiced with cinnamon and nutmeg. They are sweet enough to feel like a treat without crossing over into cupcake territory, and each batch uses a generous 2 cups of shredded zucchini.

Ingredients You’ll Need

This zucchini muffin recipe uses simple baking staples along with freshly shredded zucchini. You will need the following ingredients:

• All-purpose flour: You’ll need 2 cups, or 250 grams if weighing your ingredients.
• Baking powder and baking soda: Using both helps the muffins rise while keeping the crumb soft and fluffy.
• Salt: A little salt balances the sweetness and enhances the other flavors. I like using a fine-grain sea salt because it dissolves evenly in baked goods.
• Cinnamon and nutmeg: These warm spices give the muffins a classic zucchini-bread flavor without overpowering the zucchini.
• Granulated sugar: Provides most of the sweetness.
• Brown sugar: Adds a little extra moisture and deeper flavor. Light or dark brown sugar will work.
• Avocado oil or vegetable oil: I have tested these muffins with both and have not noticed a difference in the finished muffins. Use whichever neutral-flavored oil you have on hand.
• Eggs: Help bind the batter and provide structure.
• Vanilla extract: Adds flavor and complements the warm spices.
• Zucchini: You’ll need 2 lightly packed cups, or about 245 grams, of coarsely shredded zucchini. During testing, one medium zucchini about 9 inches long provided approximately the amount needed after trimming.

Variations and Substitutions

I have experimented with quite a few changes to zucchini muffins over the years, but not every substitution improved them.

You can replace the brown sugar with an equal amount of coconut sugar. I have used this substitution successfully and like the results. It tastes less sweet, but the coconut sugar does add a bit of nutty flavor.

I also tested replacing the oil with applesauce. The muffins tasted good but had a denser texture than I prefer. Melted butter also resulted in muffins that were somewhat drier and denser. For soft, fluffy muffins, I prefer avocado oil or vegetable oil.

I would not recommend reducing the brown and white sugars much further. When I reduced the granulated sugar to 1/4 cup, the muffins were noticeably drier, more crumbly, and lacked flavor.

How to Make Zucchini Muffins

These easy zucchini muffins come together with simple ingredients, but the batter is quite thick, and that is normal. Do not squeeze the moisture from the shredded zucchini. Once the zucchini is folded in, its natural moisture helps loosen the batter and keeps the muffins tender as they bake.

For soft, fluffy zucchini muffins, avoid over mixing once the flour is added, and bake just until a toothpick inserted into the center comes out clean. Because these muffins contain a generous amount of zucchini, over baking can dry them out fairly quickly.

Scroll down for the complete printable recipe, but here is a detailed overview of how to make zucchini muffins:

Step 1: Gather Your Kitchen Equipment

Before you begin, gather your kitchen tools and equipment.

You’ll need:

• Box grater
• Kitchen scale (optional if weighing your ingredients)
• Measuring cups and spoons
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Rubber spatula
• Cookie scoop or large spoon
• 12-cup muffin pan
• Paper muffin liners, optional
• Wire cooling rack

Step 2: Prepare the Zucchini

Wash the zucchini well and trim off the stem and blossom ends.

Young and medium zucchini have tender skin and seeds, so there is no need to peel or seed them. If you are using one of those large zucchini that managed to hide beneath the leaves until it became overgrown, peel it if the skin is tough, cut it in half lengthwise, and scoop out any large seeds and spongy center.

Using the large holes of a box grater, coarsely shred the zucchini. Measure 2 lightly packed cups, or weigh out about 245 grams.

Do not squeeze the moisture from the shredded zucchini. That liquid is needed to help hydrate the thick muffin batter.

Step 3: Mix the Dry Ingredients

Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a medium bowl. Whisk until evenly combined, then set aside.

Step 4: Mix the Wet Ingredients

In a large bowl, add the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and well combined.

Step 5: Make the Batter

Add the flour mixture to the wet ingredients and stir with a spatula just until the flour is incorporated. At this point, the batter will be very thick.

Add the shredded zucchini and fold it into the batter until evenly distributed. The finished batter will still be rather thick, but it should be smooth and easy to scoop.

Step 6: Fill the Muffin Pan

Preheat the oven to 400°F.

Grease a 12-cup muffin pan or line the muffin tins with paper liners.

Divide the batter evenly among the 12 muffin cups. I use a cookie scoop and then eyeball the portions to distribute the batter evenly. The shredded zucchini makes the batter a little messy to scoop, so the cups do not need to look perfect.

I like having the oven-preheating step here rather than at the very beginning. There is plenty of time for the oven to heat while the muffin pan is prepared and filled, and the batter gets a brief rest before baking.

Step 7: Bake and Cool

Bake the muffins in the preheated 400°F oven for 7 minutes.

Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 16 minutes, or until the top of the muffins looks set and springs back when lightly touched, and a toothpick inserted into the center of a muffin comes out clean.

Starting at the higher temperature helps the muffins rise and develop rounded tops. Lowering the temperature allows the centers to finish baking without drying out the muffins.

Let the muffins cool in the pan for about 5 minutes. This gives them enough time to set before handling. Then transfer them to a wire rack to cool.

How to Store Zucchini Muffins

Let the muffins cool completely before storing them.

I keep zucchini muffins in a covered food-storage container or zipper bag at room temperature. They stay good for about 3 to 4 days, although I find the tops begin to get a little moist after the second day.

If I don’t think we will eat the muffins by the fourth day, I freeze them instead.

How to Freeze Zucchini Muffins

Freezing is one of my favorite things about making muffins instead of a loaf of zucchini bread. I can freeze an entire batch of these muffins and then take out only one or two whenever we want them.

Let the muffins cool to room temperature, then place them in a freezer-safe container or zipper freezer bag. Freeze until needed.

To serve, remove as many muffins as you want and let them thaw at room temperature. After thawing, the texture is a little softer than when freshly baked, but the muffins remain moist and delicious.

Frequently Asked Questions

Zucchini muffins are simple to make, but you may have questions about preparing the zucchini, the thick batter, or using zucchini you have frozen earlier in the season. Here are answers to some common questions about making and storing zucchini muffins.

When the Zucchini Keeps Coming

When zucchini season is in full swing, these muffins have become one of my favorite ways to put the harvest to good use. I can bake a batch in the morning, enjoy a few while they are fresh, and tuck the extras into the freezer for another day.

If you still have zucchini coming from the garden, try my Zucchini Garlic Bites for an easy savory way to use it, or explore my Ways to Preserve Zucchini for more ideas for freezing, drying, pickling, and preserving the harvest.