Go Back

Zucchini Bread Muffins

Zucchini bread muffins with a golden dome and crinkled top, baked until moist and green-flecked. This easy breakfast muffin recipe uses grated zucchini squeezed dry and warm cinnamon spice for classic summer quick-bread flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Sweetener and wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
Zucchini and add-ins
  • 1.5 cup zucchini, grated and squeezed dry Squeeze well so the crumb bakes up moist, not wet.
  • 0.5 cup walnuts or raisins (optional) Fold in only if using.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin tin
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. Set the tin aside while you mix the batter so the oven is ready when you start baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined and glossy.
Combine batter
  1. Stir the grated squeezed zucchini into the wet mixture until distributed.
  2. Fold in the dry ingredients until just combined, then fold in walnuts or raisins if using.
Bake and cool
  1. Divide batter evenly among muffin cups, filling each about 3/4 full.
  2. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean and tops look set and golden.
  3. Cool for 10 minutes in the pan before transferring, so the muffins finish setting and release cleanly.

Notes

Pro tip: Squeeze the grated zucchini very well (use a clean towel) to prevent soggy muffins and keep the crumb moist. Store muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days; freeze up to 2 months. For a lighter swap, replace the vegetable oil with 1/2 cup unsweetened applesauce or use half oil/half applesauce for a softer crumb.