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Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 678 reviews
  • Author: Mia
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 servings
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Description

These moist and flavorful zucchini muffins are packed with grated zucchini, warm spices, and the delightful crunch of walnuts and sweetness of raisins or dried cranberries, making them a perfect snack or breakfast treat. Easy to prepare and baked to golden perfection, these muffins offer a tasty way to enjoy zucchini in a baked good.


Ingredients

Units Scale

Wet Ingredients

  • 2 large eggs
  • 1 1/3 cup (270g) sugar
  • 2 teaspoons vanilla extract
  • 3 cups (360g) packed grated zucchini
  • 3/4 cup unsalted butter, melted

Dry Ingredients

  • 2 3/4 cups (400g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt

Optional Add-ins

  • 1 cup walnuts
  • 1 cup raisins or dried cranberries

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Lightly grease each muffin cup in your muffin pan with butter or vegetable oil spray to prevent sticking.
  2. Make the Wet Mixture: In a large bowl, beat the eggs thoroughly. Add sugar and vanilla extract, mixing until combined. Stir in the grated zucchini followed by the melted butter, ensuring everything is evenly incorporated.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and kosher salt to distribute the spices and leavening agents evenly.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the zucchini mixture. Stir gently to combine without over-mixing, which can cause tough muffins. Fold in the walnuts and raisins or dried cranberries if using.
  5. Fill the Muffin Pan: Using a spoon, distribute the batter evenly among the muffin cups. Fill each cup fully, mounding the batter slightly above the rim for nice tops.
  6. Bake the Muffins: Place the muffin pan on the middle rack of the preheated oven. Bake for 22 to 30 minutes until the muffins are golden brown and the tops spring back when pressed. Confirm doneness by inserting a long toothpick or bamboo skewer into the center; it should come out clean.
  7. Cool the Muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Then carefully remove the muffins from the pan and allow them to cool completely on the wire rack for an additional 20 minutes before serving.

Notes

  • Do not over-mix the batter; stir just until combined for tender muffins.
  • Optional nuts and dried fruits add texture and sweetness but can be omitted for a simpler muffin.
  • Grate the zucchini finely and squeeze out excess moisture to avoid soggy muffins.
  • Muffins are best enjoyed within 2-3 days when stored in an airtight container at room temperature.
  • For a dairy-free version, substitute the butter with melted coconut oil or a plant-based margarine.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg