These sweet zucchini muffins are the perfect way to use your extra garden zucchini. They’re tender, moist, and only take about 10 minutes to put together!
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For kids who just won’t eat their veggies, there’s always Zucchini Bread! Not to mention Blueberry Zucchini Bread, Zucchini Carrot Bars, and now these delectable zucchini muffins. 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 total 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!
Moist Zucchini Muffin Recipe
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. The grated zucchini is mixed with the brown sugar, vanilla, and butter. The dry ingredients are stirred in last and then the zucchini muffin batter is ready to bake! (Yep, did you notice? No mixer needed!)
I mentioned that I like to add chocolate chips to this recipe to make the muffins even sweeter, but 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!
Ingredients for Zucchini Muffins
See recipe card below this post for ingredient quantities and full instructions.
- Zucchini – Two zucchini will give you about 2 cups of grated zucchini.
- Eggs – Here’s the best way to crack an egg.
- Light brown sugar – Using brown sugar helps keep the muffins tender and moist.
- Vanilla extract
- Butter – Use unsalted butter to make muffins.
- Baking soda
- Baking powder
- Cinnamon – For that signature cozy flavor!
- Ground nutmeg
- 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.
Here are a few ingredient substitutes and recipe alterations that will work well.
- Add 1 cup of chopped walnuts to make tasty zucchini muffins with a little crunch.
- Use melted coconut oil in place of butter to give the muffins a tropical flavor. Coconut oil is known to have lots of health benefits.
- Swap in a gluten-free baking mix for the flour to make gluten-free zucchini muffins. I have tried these in the past and they turned out delicious!
How to Make Zucchini Muffins
- Prepare: Preheat your oven to 350ºF 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. Drier zucchini will bake better!
- Mix the wet ingredients: Add the eggs, zucchini, brown sugar, and vanilla extract to a mixing bowl and stir. Make sure the eggs are broken and well-blended.
- Add the dry ingredients: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and stir into a smooth, thick batter. Fold in the chocolate chips, if using.
- Bake: Divide the muffin batter into the prepared baking tin and bake the muffins for about 25 minutes. The muffins will be 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!
Pour all of the batter into a 8×4 loaf pan to make delicious zucchini bread. Bake the bread for about 50 minutes, then check with a toothpick to ensure the center is fully cooked.
How to Store Zucchini Muffins
Store the zucchini muffins in an airtight container or gallon-sized zippered freezer bag. Keep them at room temperature for 3-4 days. The muffins also freeze well and will keep in the freezer for up to 3 months. Thaw the muffins at room temperature when you are ready to enjoy them again!
Zucchini muffins can be soggy if the grated zucchini was not squeezed enough. Too much moisture in the zucchini will make the muffins wet. Make sure to really press the grated zucchini into the strainer to get as much water as possible out of the veggie.
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.
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, but most zucchini will have very small, soft seeds that can be baked right into the muffins.
- 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)
- 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.
- Add the eggs, sugar, and vanilla to the mixing bowl with the zucchini and stir, breaking up the eggs well.
- Stir in the melted butter.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and stir into a thick batter.
- Stir in the chocolate chips, if using.
- 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!
- Try adding 1 cup of dried cranberries, raisins, or chopped walnuts to the muffins in place of chocolate chips.