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
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1⅓ cups (270 g) sugar
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2 tsp vanilla extract
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3 cups grated zucchini, packed
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¾ cup melted unsalted butter
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2¾ cups all-purpose flour
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1 tsp baking soda
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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)
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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