When your kitchen is overflowing with zucchini (hello, summer garden!), these zucchini muffins are the answer to your “What do I do with all this squash?” dilemma. Soft, spiced, and lightly sweet, they make a perfect snack, breakfast on the go, or guilt-free dessert. Packed with wholesome ingredients and just the right touch of cozy spice, they turn everyday veggies into something deliciously craveable.
Whether you’re sneaking veggies into picky eaters’ diets or simply love a good excuse to bake, this recipe is an easy win in the world of healthy muffins and sweet zucchini recipes.
Why You’ll Love These Zucchini Muffins
- Great for using up lots of zucchini
- Moist and fluffy with warm spices
- Kid-friendly and freezer-friendly
- A go-to for easy vegetable baking
Ingredients
- 2 large eggs
- 1 1/3 cups granulated sugar (270g)
- 2 teaspoons vanilla extract
- 3 cups grated zucchini, packed (360g)
- 3/4 cup unsalted butter, melted (170g) — or substitute 1 cup (240ml) vegetable oil
- 2 3/4 cups all-purpose flour (400g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 cup walnuts, optional (120g)
- 1 cup raisins or dried cranberries, optional (140g)
How to Make Zucchini Muffins
- Preheat oven: Set to 350°F (175°C). Line a muffin pan or grease it lightly.
- Mix the wet ingredients: In a large bowl, beat the eggs. Add sugar and vanilla extract, then mix in the grated zucchini and melted butter (or oil).
- Whisk the dry ingredients: In another bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine wet and dry: Stir the dry mixture into the wet ingredients until just combined. Don’t overmix.
- Add mix-ins: Fold in walnuts and raisins or cranberries if using.
- Fill and bake: Fill muffin cups about 2/3 full. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Muffin Success
- Don’t peel the zucchini. The skin adds color, texture, and nutrients.
- Squeeze out moisture if your zucchini seems overly wet.
- Use a cookie scoop to portion the batter evenly.
- Spice it up. Add cloves or cardamom for a twist.
- Make it gluten-free. Swap in a 1:1 GF flour blend.
The Muffin That Started It All
These muffins were the first thing I learned to bake with zucchini. I remember standing on a chair at the kitchen counter, trying to shred zucchini without grating my fingers. My mom always let me stir in the raisins, and I still smile when I do it today.
Now, I whip these up in batches during peak garden season. I stash some in the freezer and keep a few in the fridge, and they never last more than a day when company’s around. They’re proof that vegetables and baked goods really can be best friends.
Serving Suggestions
- Warm with a pat of butter or smear of cream cheese
- Crumble into Greek yogurt with a drizzle of honey
- Pack into lunchboxes or road trip snack bags
- Top with almond butter and banana slices for breakfast
How to Store and Freeze
- Room temp: Store in an airtight container for 2–3 days.
- Fridge: Extend freshness up to 5 days.
- Freezer: Freeze-cooled muffins in a zip-top bag for up to 2 months. Thaw overnight or reheat in the microwave.
FAQs
Do I need to peel the zucchini?
Nope! The skin is tender and adds fiber and color.
Can I make these with less sugar?
Yes, try reducing by 1/3 cup or swapping in coconut sugar.
Can I make mini muffins?
Absolutely. Reduce the bake time to 12–14 minutes.
Can I leave out the nuts and raisins?
Of course. They’re optional and customizable.
Bake Your Veggies into Something Sweet
These zucchini muffins are your new favorite excuse to bake vegetables. Lightly spiced, super moist, and endlessly adaptable, they make vegetable baking feel like a treat, not a chore. Keep them in your muffin rotation, and watch your zucchini disappear one delicious bite at a time!
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Zucchini Muffins: A Deliciously Easy Way to Bake Your Veggies
- Total Time: 40 minutes
- Yield: 18–20 muffins 1x
- Diet: Vegetarian
Description
These zucchini muffins are moist, tender, and warmly spiced—an easy, delicious way to use up summer zucchini. Whether for breakfast, snacks, or dessert, they’re packed with flavor, kid-approved, freezer-friendly, and perfect for sneaking extra veggies into your day.
Ingredients
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2 large eggs
-
1 1/3 cups granulated sugar (270g)
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2 teaspoons vanilla extract
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3 cups grated zucchini, packed (360g)
-
3/4 cup unsalted butter, melted (170g) or 1 cup vegetable oil (240ml)
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2 3/4 cups all-purpose flour (400g)
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1 teaspoon baking soda
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1 teaspoon baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 teaspoon kosher salt
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1 cup walnuts (optional, 120g)
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1 cup raisins or dried cranberries (optional, 140g)
Instructions
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Preheat oven to 350°F (175°C). Line or grease a muffin pan.
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In a large bowl, beat eggs. Mix in sugar and vanilla, then stir in grated zucchini and melted butter (or oil).
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In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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Add dry ingredients to wet mixture and stir just until combined.
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Fold in walnuts and raisins/cranberries, if using.
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Divide batter into muffin cups, filling 2/3 full.
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Bake for 22–25 minutes or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Do not peel zucchini; skin adds texture and nutrients.
Squeeze excess moisture from zucchini for best results.
Use a GF 1:1 flour blend for gluten-free muffins.
Muffins freeze beautifully—wrap and store for up to 2 months.
Customize with spices or skip mix-ins as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Breakfast
- Method: Baked
- Cuisine: American