Description
These soft and flavorful zucchini muffins are packed with freshly grated zucchini, warm spices, and just the right touch of sweetness. They’re perfect for busy mornings, meal prep, or a weekend brunch—kid-approved and irresistibly moist.
Ingredients
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2 large eggs
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1 1/3 cups sugar
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2 tsp vanilla extract
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3 cups grated zucchini (packed)
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3/4 cup unsalted butter, melted (or substitute with 1 cup vegetable oil)
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2 3/4 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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1/2 tsp nutmeg
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1/4 tsp kosher salt
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Optional: 1 cup chopped walnuts
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Optional: 1 cup raisins or dried cranberries
Instructions
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Preheat oven to 350°F (177°C). Grease a muffin pan or line with paper liners.
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In a large bowl, beat eggs, then stir in sugar and vanilla.
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Add grated zucchini and melted butter (or oil) and mix until combined.
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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 add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in walnuts and dried fruit if using.
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Fill muffin cups to the top with batter.
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Bake for 22–30 minutes, or until a toothpick comes out clean and tops spring back lightly.
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Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Don’t peel the zucchini—its skin adds texture and nutrients.
If zucchini is extra moist, give it a gentle squeeze in a towel.
Swap butter with oil for a dairy-free version.
Sprinkle coarse sugar on top for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 25minutes
- Category: Muffins
- Method: Baking
- Cuisine: American