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
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 1 cup vegetable oil (240ml)
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 ground nutmeg
1/4 teaspoon kosher salt
1 cup walnuts (optional, 120g)
1 cup raisins or dried cranberries (optional, 140g)
Instructions
Preheat oven to 350°F (175°C). Line or grease a muffin pan.
In a large bowl, beat eggs. Mix in sugar and vanilla, then stir in grated zucchini and melted butter (or oil).
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Add dry ingredients to wet mixture and stir just until combined.
Fold in walnuts and raisins/cranberries, if using.
Divide batter into muffin cups, filling 2/3 full.
Bake for 22–25 minutes or until a toothpick comes out clean.
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