Sometimes, the best things come from the most unexpected ingredients. Take these Zucchini Muffins, for instance. You might think, “Vegetable baking? My kids are going to run for the hills!” But trust me on this—these muffins are soft, tender, perfectly spiced, and so downright delicious that no one will guess there’s a veggie hiding in every bite.
Whether you need a quick breakfast, an after-school snack, or something to munch on with your afternoon coffee, these zucchini muffins check all the boxes. Packed with warm spices, just the right amount of sweetness, and a cozy texture, they’re the kind of treat that quietly steals the show at any brunch table.
Why You’ll Love These Zucchini Muffins
First off, they’re crazy easy. We’re talking one bowl for wet, and one bowl for dry—mix, scoop, bake. That’s it. And because zucchini has a magical way of keeping baked goods moist (hello, moist zucchini muffins), you don’t even need to fuss with milk or oil. The result? A batch of fluffy, lightly spiced zucchini muffins with the kind of texture that makes you go “mmm” with every bite.
Ingredients
- 2 large eggs
- 1⅓ cups (270 g) sugar
- 2 tsp vanilla extract
- 3 cups grated zucchini, packed
- ¾ cup melted unsalted butter
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 1 cup chopped walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
Step-by-Step Directions
- Preheat your oven to 350ºF. Grease a muffin tin or line with paper cups.
- In a large bowl, beat the eggs. Add sugar and vanilla, then stir in the grated zucchini and melted butter.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture. Stir just until combined—no overmixing!
- Gently fold in the walnuts and dried fruit, if using.
- Spoon the batter into muffin cups, filling each to the top.
- Bake for 22–30 minutes or until golden and a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a rack for 20 more.
Tips for Irresistibly Moist Zucchini Muffins
- Don’t skip grating the zucchini finely! The finer the grate, the more evenly it blends into the batter.
- Squeeze out a little moisture from the zucchini if it’s super watery, but don’t wring it dry.
- Use dark brown sugar if you want a deeper, caramel-like flavor.
- Add a sprinkle of oats or coarse sugar on top before baking for a bakery-style finish.
A Little Story Behind the Muffins
This recipe has earned its stripes in my kitchen. I first made it on a whim when my garden exploded with zucchini one summer. I was skeptical—who puts zucchini in muffins? But after watching my kids inhale two each before they even cooled down, I knew we had a winner. Now, it’s my go-to whenever I’m looking for something comforting yet sneaky healthy. It’s like feeding your family veggies in cupcake form—what’s not to love?
What to Serve With Zucchini Muffins
Pair these with your morning latte or a tall glass of milk. They’re great on a brunch board with hard-boiled eggs, fruit, and a dollop of Greek yogurt. For a cozy afternoon treat, serve with a warm chai latte or spiced cider. And if you’re feeling indulgent, a smear of cream cheese or apple butter on a warm muffin is heavenly.
How to Store Your Muffins
These muffins stay fresh in an airtight container at room temp for up to 3 days. To keep them longer, refrigerate for up to a week or freeze individually wrapped muffins for up to 3 months. Just pop one in the microwave for 20 seconds to bring it back to warm, fluffy perfection.
FAQs
Can I make these ahead of time?
Absolutely! These freeze beautifully. Just thaw and warm when ready.
Can I skip the raisins or walnuts?
Sure can! They’re optional. Try chocolate chips for a sweet twist.
Can I use whole wheat flour?
Yes, just substitute half the all-purpose flour with whole wheat for added fiber.
Why are my muffins dense?
You may have overmixed the batter. Stir just until the flour disappears.
The Cozy Muffin You Didn’t Know You Needed
Zucchini Muffins aren’t just a sneaky way to use up summer produce; they’re a warm hug in muffin form. With their moist, spiced crumb and the subtle sweetness that doesn’t overwhelm, they’re perfect for just about any occasion. Whether you’re packing lunchboxes, prepping for a bake sale, or just craving a cozy snack with your coffee, this easy muffin recipe has your back. Try them once, and I promise—you’ll be baking these again before the week is over.
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Wholesome Zucchini Muffins That Even Your Picky Eaters Will Love
- Total Time: 40 minutes
- Yield: 12–16 muffins 1x
- Diet: Vegetarian
Description
These Wholesome Zucchini Muffins are soft, moist, and warmly spiced—perfect for sneaky veggie baking that even picky eaters will love. Made with freshly grated zucchini, butter, cinnamon, and optional add-ins like walnuts or dried fruit, this one-bowl recipe is an easy, cozy treat for breakfast, snacks, or brunch.
Ingredients
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2 large eggs
-
1⅓ cups (270 g) sugar
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2 tsp vanilla extract
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3 cups grated zucchini, packed
-
¾ cup melted unsalted butter
-
2¾ cups all-purpose flour
-
1 tsp baking soda
-
1 tsp baking powder
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2 tsp ground cinnamon
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1 tsp ground ginger
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½ tsp ground nutmeg
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¼ tsp kosher salt
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1 cup chopped walnuts (optional)
-
1 cup raisins or dried cranberries (optional)
Instructions
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Preheat oven to 350ºF. Grease a muffin tin or line with paper cups.
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In a large bowl, beat eggs. Stir in sugar, vanilla, grated zucchini, and melted butter.
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In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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Gradually combine dry ingredients with the wet mixture, stirring just until combined.
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Fold in walnuts and dried fruit, if using.
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Spoon batter into muffin cups, filling to the top.
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Bake for 22–30 minutes, or until golden and a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Grate zucchini finely and squeeze out excess moisture (lightly).
Use dark brown sugar for richer flavor if desired.
Topping muffins with oats or coarse sugar gives a bakery-style finish.
Substitute chocolate chips for a fun, kid-friendly twist.
Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American