Description
Zucchini bread muffins are soft, moist, and gently spiced—perfect for summer baking. Packed with shredded zucchini and just the right amount of sweetness, they’re great for breakfast, snacking, or even dessert. This easy muffin recipe comes together quickly, freezes beautifully, and is endlessly customizable with add-ins like chocolate chips or nuts.
Ingredients
1 3/4 cups all-purpose or whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
2 large eggs (room temperature)
2 tsp vanilla extract
2 tbsp milk (any kind)
1 3/4 cups shredded zucchini (no need to blot)
Optional: 1 cup chocolate chips, chopped nuts, or raisins
Optional: coarse sugar for topping
Instructions
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin or grease with nonstick spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk oil, sugars, eggs, vanilla, and milk until smooth.
Stir in shredded zucchini.
Pour wet mixture into dry ingredients and stir until just combined—do not overmix.
Fold in any optional add-ins.
Divide batter evenly into muffin cups, filling to the top. Sprinkle with coarse sugar if using.
Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for 15–17 more minutes.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
No need to blot zucchini—moisture is essential for texture.
Combine white and whole wheat flour for added nutrition and flavor.
Freeze individually wrapped muffins for grab-and-go snacks.
Use paper liners for quick cleanup and easy removal.
Muffins taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American