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
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.
Stir in grated zucchini and melted butter or oil.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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.
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