These sweet Zucchini Muffins are the perfect way to use your extra garden zucchini! Tender and moist with warm spices and the option to add chocolate chips, they only take about 10 minutes to combine!
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Pin RecipeMoist Zucchini Muffin Recipe
For kids who just won’t eat their veggies, there’s always my Zucchini Bread Recipe! Not to mention Blueberry Zucchini Bread, Zucchini Carrot Bars, and now these delectable zucchini muffins, too. Basically, if you have a picky eater, these sweet treats might just be the only way you can sneak some vegetables into their diet.
The trick, of course, is that when you bake with zucchini, you can’t even taste it! In fact, if you choose to add chocolate chips to the batter, these easy zucchini muffins turn into a dessert. I like to eat them for breakfast because chocolate at breakfast is always a good idea! But hey, I’m also eating lots of veggies in every bite thanks to all that zucchini!
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!)
I mentioned that I like to add chocolate chips to this recipe to make the muffins even sweeter. However, you can skip that part for a healthier (but still delicious!) muffin.
No matter which version of this zucchini muffin recipe you choose, you will definitely need to eat more than one. They are hard to resist, especially when they are warm out of the oven!
(If you love this recipe, be sure to try my Morning Glory Muffins, too!)
Recipe Ingredients
To print: see recipe card below
- 2 zucchini – Two zucchini will give you about 2 cups of grated zucchini.
- 2 eggs – Here’s the best way to crack an egg.
- 1 1/3 cups light brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup melted butter – Use unsalted butter to avoid an overpoweringly salty taste.
- 2 3/4 cups flour – All-purpose flour forms the base of the muffin batter.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips – If you choose to use chocolate chips, use semi-sweet chips. They are not overly sweet and taste good with the flavor of the zucchini.
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 keep this recipe gluten-free.
Directions for How to Make Zucchini Muffins
- Prepare: Preheat your oven to 350 degrees Fahrenheit, and coat a muffin pan with nonstick spray. Set the pan aside while you make the zucchini muffin batter.
- Grate the zucchini: Use a box grater to grate the zucchini into a fine mesh sieve. Press the zucchini in the sieve to extract all the water and prevent the muffins from becoming soggy.
- Mix the wet ingredients: Add the eggs, zucchini, brown sugar, and vanilla extract to a large bowl, and stir until smooth.
- Add the dry ingredients: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl. Stir just until no streaks remain. Then, fold in the chocolate chips, if using.
- Bake: Divide the batter into the prepared baking tin, filling each muffin cup 2/3 of the way full. Bake for about 25 minutes or until the tops of the muffins are golden brown and spring back to the touch.
- Enjoy: Let the muffins cool for about 10 minutes. Then, remove them from the muffin tin, and enjoy while warm!
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 main courses like:
- Bacon & Gruyere Sous Vide Egg Bites
- Keto Sausage & Egg Breakfast Bowls
- Air Fryer Eggs
- Fluffy Scrambled Eggs
How to Store
- 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.
Quick Tip
If preferred, you can use this recipe to make zucchini bread instead of muffins. To do so, prepare the batter as usual. Then, pour it into a greased 8×4 loaf pan. Bake the bread for about 50 minutes or until a toothpick inserted into the center comes out clean.
FAQs
Zucchini muffins become soggy if there is too much moisture in the batter. To prevent this, be sure to remove as much water from the zucchini as possible!
Yes! You can grate the zucchini with the skin on. It is nice and tender, so it will bake into soft muffins. The zucchini skin is also full of nutrients, making these muffins just a little healthier.
The seeds of the zucchini are totally edible and there is no need to remove them. If you see large seeds in the grated zucchini, you can take them out. However, most zucchini will have small, soft seeds that bake right into the muffins.
Zucchini Muffins
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.
Nutrition
Did you make this Moist Zucchini Muffins recipe? Be sure to let us know how it turned out and leave a rating and comment.
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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