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Zucchini Muffins

Zucchini Muffins are the perfect way to use up extra zucchini and sneak some veggies into your diet.  Shredded zucchini melts into baked goods for deliciously moist breads and muffins.

closeup of a zucchini muffin without the liner next to more muffins

Like a lot of people, we decided to plant a garden this year.  It’s been so rewarding to watch everything grow and ripen these last few weeks.  We went with a “salsa garden,” mostly planting tomatoes and jalapeños; and are currently up to our ears in cherry tomatoes!  Now I’m trading tomatoes (and fresh eggs!) for other goodies like zucchini, squash, and plums.   

Turns out my kids aren’t too fond of zucchini by itself or turned into zoodles, but sneak it into a yummy zucchini muffin with a little cinnamon and sugar and they’re all about it!  

zucchini muffin ingredients: zucchini, eggs, raisins, flour, sugar, etc

What’s in this Zucchini Muffin recipe?

To make these easy Zucchini Bread Muffins, you’ll need the following:

  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • eggs
  • vegetable oil
  • fresh zucchini
  • raisins (optional)

large mixing bowl of flour with a silver whisk

large mixing bowl with flour and eggs

How to make Zucchini Muffins

This recipe couldn’t be easier- add all of the ingredients to a bowl and mix to combine.  No stand-mixer needed!  (Like my favorite Small Batch Chocolate Chip Muffins made in one bowl.)  Here are the basic steps to making these delicious Zucchini Bread Muffins:

  1. Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
  2. Whisk together the eggs and oil before adding to the dry ingredients.
  3. Stir in the fresh zucchini and raisins, if using.
  4. Bake at 350 degrees F for 12-15 minutes.

mixing bowl with muffin batter, grated zucchini, and raisins

How long do zucchini muffins last?

Properly stored in an airtight container, freshly baked zucchini muffins will last for about 1 to 2 days at room temperature or frozen for up to 2 months.

mixing bowl with pale green zucchini muffin batter all combined

Should I peel zucchini for muffins?

There’s no need to peel zucchini when making bread or muffins.  Ripe zucchini peel is thin enough to eat, just be sure to scrub it well before grating or shredding.  The zucchini melts into the bread, so peeling is just an unnecessary step!

zucchini muffin batter in a muffin tin with white paper liners

Tips for the best zucchini muffins

  • Use a small to medium zucchini as they tend to be sweeter.  Be careful using larger ones as these tend to have more moisture. 
  • If your zucchini does have more moisture than usual, use a clean kitchen towel to squeeze some of it out.  Some- not all!
  • Grate the zucchini, don’t chop it.  You want it to blend into the batter seamlessly.  No one wants to bite into a giant chunk!
  • Finally, don’t over-mix.  This can make your zucchini bread muffins tough.

zucchini muffins stacked on a small round cutting board

More delicious muffin recipes

unwrapped baked zucchini muffin

closeup of a zucchini muffin without the liner next to more muffins

Zucchini Muffins

5 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 muffins
Calories: 232kcal
Author: Emily Grace

Equipment

  • Muffin tin
  • Muffin liners

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil
  • 2 cups fresh zucchini shredded
  • 1/2 cup raisins optional

Instructions

  • Preheat oven to 350 degrees F. Fill muffin tin with paper liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Add raisins to a small bowl and sprinkle with about 1/2 tablespoon of flour mixture. This will help them from sinking to the bottom.
  • In a small bowl, whisk together the eggs and oil.
  • Add egg mixture to dry ingredients and stir until just combined.
  • Stir in zucchini and raisins.
  • Use a cookie scoop to scoop the batter into the muffin liners. Depending on the size you will get 12-18 muffins. Don't fill more than 2/3 full.
  • Bake for 12-15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  • Remove from muffin tin and cool on wire rack.

Notes

Muffins can be frozen after baking. Place in a freezer safe bag or container, remove air and store for up to 2 month.  To thaw, place on the counter for several hours.

Nutrition

Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 164mg | Potassium: 147mg | Fiber: 1g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

 

Summer Side Dishes: these salsas and salads are the perfect side dish for your next BBQ or summer gathering.  Most of these recipes are no bake, gluten free, and vegetarian or vegan.
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