When zucchini season rolls around and your countertop is overflowing, it’s time to turn that green bounty into something irresistible. These zucchini muffins are soft, moist, and perfectly spiced—a cosy blend of cinnamon, nutmeg, and ginger that brings out the best in this versatile veggie. Whether you’re feeding your family or freezing a batch for busy mornings, this recipe has your back.
They’re the classic vegetable muffins you didn’t know you needed, and trust me, they’ll become a go-to in your summer baking routine.
Why You’ll Love These Zucchini Muffins
This is one of those garden zucchini recipes that feels like a treat but offers a quiet nutritional win. The grated zucchini melts into the batter for moisture and texture, while warm spices and a hint of sweetness round things out. Add-ins like walnuts or dried cranberries give them extra flair, but they’re just as good plain.
Ingredients
- 2 large eggs
- 270 g (1⅓ cups) granulated sugar
- 10 ml (2 tsp) vanilla extract
- 360 g (3 cups) grated zucchini
- 170 g (¾ cup) unsalted butter, melted (or 240 ml vegetable oil)
- 400 g (2¾ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) baking powder
- 4 g (2 tsp) ground cinnamon
- 2 g (1 tsp) ground ginger
- 1 g (½ tsp) ground nutmeg
- 1 g (¼ tsp) kosher salt
- Optional: 120 g (1 cup) walnuts
- Optional: 120 g (1 cup) raisins or dried cranberries
How to Make Zucchini Muffins
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, beat the eggs. Add sugar and vanilla, mixing until smooth.
- Stir in the grated zucchini and melted butter (or oil).
- In another bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine wet and dry mixtures, stirring gently until just combined.
- Fold in optional walnuts or dried fruit, if using.
- Spoon batter into muffin cups, filling about ¾ full. Yields 12–18 muffins depending on add-ins and pan size.
- Bake for 25 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Tips for Muffin Mastery
- Don’t peel the zucchini; the skin adds lovely color and disappears when baked.
- Use a clean kitchen towel to squeeze out excess moisture from the zucchini if it’s super juicy.
- For an extra treat, sprinkle the tops with coarse sugar or a few extra chopped nuts.
The Muffin That Made Me a Zucchini Believer
I used to think zucchini belonged strictly on the grill or in stir-fries—until a neighbor handed me a muffin that changed everything. Moist, spiced, and not at all “vegetable-y,” it was the gateway to my spiced muffin obsession. I’ve been tweaking and baking this version ever since, and now I’m the one leaving muffins on doorsteps.
What to Pair with Zucchini Muffins
Enjoy these with your morning coffee or afternoon tea. Add a dollop of cream cheese or a swipe of almond butter for an extra dose of richness. They also make a great addition to brunch spreads, packed lunches, or road trip snack bags.
How to Store and Freeze
Store at room temperature in an airtight container for 3–4 days. Refrigerate to keep them fresh for up to a week, or freeze for up to 3 months. Just thaw overnight or reheat in the microwave for 15 seconds.
FAQs About Zucchini Muffins
Do I need to peel the zucchini?
Nope! The skin blends right in and adds great texture.
Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour substitute.
Can I use applesauce instead of oil or butter?
You can replace half the fat with applesauce for a lighter version.
Can I make these as mini muffins?
Absolutely. Just reduce the bake time to 12–15 minutes and keep an eye on them.
Vegetable Muffins with Flavour and Flair
These zucchini muffins are proof that veggies and baked goods make a winning team. With their cosy spice blend, moist texture, and endless versatility, they’re a celebration of summer abundance—and a delicious way never to waste a zucchini again.
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Zucchini Muffins: The Garden Zucchini Recipe You’ll Bake on Repeat
- Total Time: 40 minutes
- Yield: 12–18 muffins 1x
- Diet: Vegetarian
Description
Zucchini Muffins are tender, warmly spiced, and full of garden-fresh zucchini. Lightly sweet with cosy notes of cinnamon, nutmeg, and ginger, they make a perfect breakfast, snack, or summer treat. This classic vegetable muffin recipe is simple to make and endlessly customizable.
Ingredients
-
2 large eggs
-
270 g (1⅓ cups) granulated sugar
-
10 ml (2 tsp) vanilla extract
-
360 g (3 cups) grated zucchini
-
170 g (¾ cup) unsalted butter, melted (or 240 ml vegetable oil)
-
400 g (2¾ cups) all-purpose flour
-
5 g (1 tsp) baking soda
-
5 g (1 tsp) baking powder
-
4 g (2 tsp) ground cinnamon
-
2 g (1 tsp) ground ginger
-
1 g (½ tsp) ground nutmeg
-
1 g (¼ tsp) kosher salt
-
Optional: 120 g (1 cup) chopped walnuts
-
Optional: 120 g (1 cup) raisins or dried cranberries
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin pan.
-
In a large bowl, beat eggs, then mix in sugar and vanilla.
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Stir in grated zucchini and melted butter or oil.
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In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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Combine wet and dry ingredients, stirring just until mixed.
-
Fold in walnuts or dried fruit if using.
-
Spoon batter into muffin cups, filling about ¾ full.
-
Bake for 25 minutes, or until a toothpick inserted comes out clean.
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Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
No need to peel zucchini—just grate and use.
Squeeze out excess moisture only if zucchini is very wet.
Sprinkle coarse sugar or chopped nuts on top for added crunch.
Make mini muffins by reducing baking time to 12–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American