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if you have a picky eater, these Zucchini Muffins might just be the only way you can sneak some vegetables into their diet! They’re super moist, full of cozy spices, and other than the little green flecks, no one will suspect they’re made with zucchini. (I promise!)
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Pin RecipeThe Most Moist Zucchini Muffins
For kids who just won’t eat their veggies, Zucchini Bread is always a sure hit! Not to mention Blueberry Zucchini Bread, Zucchini Carrot Bars, and now these delectable zucchini muffins, too.
These moist zucchini muffins start with freshly grated zucchini. Keep the skin on the zucchini for some extra nutrients; it’s so thin, you won’t even notice or taste it. Then, the shredded zucchini mixes with brown sugar, vanilla, and butter. The dry ingredients are stirred in last, and your zucchini muffin batter is ready to bake! (Did you notice? No mixer needed!)
(If you love this recipe, be sure to try my Morning Glory Muffins! These easy muffin recipes are always a hit too.)
My Tips for Kid-Approved Muffins
I’ve got a few pointers to make sure this zucchini muffin recipe passes the test!
- Use small or medium zucchini. Large zucchini has a “squashier” flavor that kids may object to. Smaller zucchini is so mild in flavor, it truly blends right into the muffins, making them tender and moist without imparting much taste.
- Squeeze out all the liquid. If your zucchini has too much liquid in it, your muffins will be soggy and collapse in the middle.
- Peel the zucchini for truly picky eaters. If your kids will say NOPE as soon as they spot the green flecks in these muffins, you can peel the zucchini first. It’s a little more work, but sometimes it’s worth it!
Variations
- Add 1 cup of chopped walnuts or pecans to make tasty zucchini muffins with a little crunch.
- Use melted coconut oil or vegetable oil in place of butter to give the muffins a tropical flavor.
- Feel free to use a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
- Add a glaze to the tops of the muffins. I like to whisk together powdered sugar and orange juice, milk, or water to make a simple muffin glaze.
- Make them extra cozy by sprinkling the tops with cinnamon sugar before baking.
Serving Suggestions
These zucchini muffins make for a great breakfast, snack, or dessert on their own. However, to serve them as part of a meal, try pairing them with:
- Bacon & Gruyere Sous Vide Egg Bites
- Keto Sausage & Egg Breakfast Bowls
- Air Fryer Eggs
- Fluffy Scrambled Eggs
How to Store and Freeze Zucchini Muffins
- Store leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week.
- Freeze your muffins for up to 3 months. To keep them fresh, wrap them in plastic wrap, and transfer them to a sealable bag.
- Thaw at room temperature, and enjoy! Or, warm them in the microwave in 30-second increments.
Zucchini Muffins Recipe
Equipment
- 1 Box Grater
- 1 Large mixing bowl
- 1 Muffin Pan
Ingredients
- 2 zucchini, grated and strained
- 2 eggs
- 1 ⅓ cup light brown sugar
- 1 tablespooon vanilla extract
- ¾ cup melted butter
- 2 ¾ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F and spray a muffin tin with baking spray.
- Grate both zucchini with the skin on. Place the grated zucchini in a fine mesh sieve over a bowl and press down on the zucchini to extract as much liquid as possible. Discard the juice and place the dried zucchini in a large mixing bowl.2 zucchini, grated and strained
- Add the eggs, sugar, and vanilla to the mixing bowl with the zucchini and stir, breaking up the eggs well.2 eggs, 1 ⅓ cup light brown sugar, 1 tablespooon vanilla extract
- Stir in the melted butter.¾ cup melted butter
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and stir into a thick batter.2 ¾ cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
- Stir in the chocolate chips, if using.1 cup chocolate chips (optional)
- Scoop the batter into the prepared muffin tin, filling each muffin cup to the top.
- Bake for about 25 minutes. The tops of the muffins will be golden brown and a toothpick inserted into the center of the muffin will come out cleanly.
- Let the muffins cool for about 10 minutes in the pan and then flip them out onto a metal cooling rack. Cool for another 10 minutes then enjoy!
Notes
- Try adding 1 cup of dried cranberries, raisins, or chopped walnuts to the muffins in place of chocolate chips.
I absolutely love love this and all of your recipes I like the way you explain everything is so easy with you doing this.i look forward to trying each and every one of them I love these so good my husband ate until he was so full..Thank you so very much for the help here God bless you and your family