Zucchini Bread Muffins: Your New Go-To for Healthy, Veggie-Packed Snacking

Got a garden full of zucchini and no idea what to do with it? Let’s fix that. These zucchini bread muffins are tender, subtly spiced, and just sweet enough to make them feel like a treat, not a chore. Whether you’re a baking newbie or a muffin maven, this recipe is simple, flexible, and full of hidden goodness.

These muffins are ideal for quick breakfasts, lunchbox surprises, or anytime snacking. Packed with flavour and fiber, they’re a smart way to make the most of summer baking without heating up the kitchen for hours.

Why You’ll Love These Zucchini Bread Muffins

You get all the cosy flavour of zucchini bread in a portable, personal-sized package. These healthy muffins are moist (thank you zucchini!), spiced with cinnamon and nutmeg, and customizable with your favourite mix-ins. Best of all, there’s no blotting or peeling required—shred and stir.

Ingredients

• 220 g (1¾ cups) all-purpose or whole wheat flour
• 5 g (1 tsp) baking powder
• 2 g (½ tsp) baking soda
• 2 g (½ tsp) salt
• 4 g (1½ tsp) ground cinnamon
• 0.5 g (¼ tsp) ground nutmeg
• 120 ml (½ cup) vegetable or melted coconut oil
• 100 g (½ cup) granulated sugar
• 67 g (⅓ cup) light or dark brown sugar, packed
• 2 large eggs, room temperature
• 10 ml (2 tsp) pure vanilla extract
• 30 ml (2 tbsp) milk (any kind)
• 210 g (1¾ cups) shredded zucchini (no blotting needed)
• Optional: 180 g (1 cup) chocolate chips, nuts, or raisins
• Optional: coarse sugar for topping

How to Make Zucchini Bread Muffins

1. Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin pan.
2. In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a medium bowl, whisk oil, sugars, eggs, vanilla, and milk until smooth. Stir in the zucchini.
4. Combine wet and dry ingredients, stirring gently until just mixed.
5. Fold in chocolate chips, nuts, or raisins if using.
6. Divide the batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
7. Bake at 425°F for 5 minutes, then reduce oven temp to 350°F (177°C) without opening the door. Continue baking for 15–17 minutes.
8. Muffins are ready when a toothpick comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Summer Baking Success

• Shred the zucchini fine so it blends easily into the batter.
• Don’t overmix—you want a light, tender crumb.
• The high-heat blast at the start helps create tall, bakery-style muffin tops.
• Add-ins like chocolate or nuts make them feel more indulgent without losing the veggie-packed benefits.

A Muffin with a Story

I created this recipe one summer when our zucchini plant exploded overnight. My freezer was full, my fridge was stuffed, and my kids were begging for “anything but stir-fry.” These muffins saved the day. Now, they’re a regular part of our rotation—a sneaky, satisfying way to get more veggies into our lives.

What to Serve with Zucchini Bread Muffins

Pair with coffee, tea, or a glass of cold milk. For a heartier breakfast, serve with a boiled egg and some fresh fruit. They also make a great midday snack with nut butter or yoghurt on the side.

How to Store & Freeze

Store muffins at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week, or freeze (individually wrapped) for up to 3 months. To enjoy, reheat in the microwave or warm oven.

FAQs About Zucchini Bread Muffins

Can I make these gluten-free?

Yes—use a 1:1 gluten-free flour blend.

Can I use applesauce instead of oil?

Partially, yes. Swap half the oil with unsweetened applesauce for a lighter version.

Do I need to peel the zucchini?

Nope. The peel adds colour and disappears into the batter.

What if I don’t have brown sugar?

Use all granulated sugar, or mix with a bit of molasses if you have it.

Healthy Muffins That Feel Like a Treat

These zucchini bread muffins are everything we love about veggie-packed snacks—moist, satisfying, and sweet in the best way. They’re a tasty solution to your summer zucchini problem and a wholesome addition to your baking lineup.

Discover more delicious recipes by following me on Facebook and Pinterest.

Zucchini Bread Muffins: Your New Go-To for Healthy, Veggie-Packed Snacking

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Zucchini Bread Muffins are soft, spiced, and veggie-packed muffins perfect for summer snacking. Lightly sweetened and filled with shredded zucchini, they’re easy to make, customizable with chocolate or nuts, and a delicious way to use up fresh garden produce—no peeling or blotting required.

---

Ingredients

Scale 1x2x3x

• 220 g (1¾ cups) all-purpose or whole wheat flour

• 5 g (1 tsp) baking powder

• 2 g (½ tsp) baking soda

• 2 g (½ tsp) salt

• 4 g (1½ tsp) ground cinnamon

• 0.5 g (¼ tsp) ground nutmeg

• 120 ml (½ cup) vegetable or melted coconut oil

• 100 g (½ cup) granulated sugar

• 67 g (⅓ cup) packed light or dark brown sugar

• 2 large eggs, room temperature

• 10 ml (2 tsp) vanilla extract

• 30 ml (2 tbsp) milk (any type)

• 210 g (1¾ cups) shredded zucchini (no blotting needed)

• Optional: 180 g (1 cup) chocolate chips, nuts, or raisins

• Optional: coarse sugar for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin tin.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate bowl, whisk oil, both sugars, eggs, vanilla, and milk. Stir in shredded zucchini.

4. Combine wet and dry ingredients, mixing gently until just combined.

5. Fold in chocolate chips, nuts, or raisins if using.

6. Divide batter evenly among muffin cups and sprinkle with coarse sugar if desired.

7. Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake an additional 15–17 minutes.

8. Muffins are done when a toothpick comes out clean.

9. Cool in the pan 5 minutes, then transfer to a wire rack.

Notes

Shred zucchini fine for even texture—no need to peel.

The high-temp start creates tall muffin tops.

Use a gluten-free 1:1 flour blend if needed.

Try half oil and half applesauce for a lighter muffin.

• Prep Time: 10 minutes
• Cook Time: 22 minutes (5 min at 425°F + 17 min at 350°F)
• Category: Breakfast
• Method: Baking
• Cuisine: American