Zucchini Muffins That Taste Like Summer in Every Bite

If you’ve ever found yourself drowning in zucchini come July (looking at you, backyard gardeners!), zucchini muffins might just become your new best friend. These Zucchini Bread Muffins are soft, spiced, and everything you want in a healthy muffin—without sacrificing flavor. Whether you’re whipping up a batch for breakfast on the go, packing them in a lunchbox, or sneaking veggies into a picky eater’s snack, this recipe checks every box. Plus, it’s the ultimate excuse to bake without turning your kitchen into a sweat lodge. Summer baking, meet your new MVP.

Why You’ll Love These Zucchini Muffins

These muffins are tender, moist, and brimming with warm spices. They’re essentially zucchini bread’s fun-size cousin, with less fuss and more crunch (thanks to that optional coarse sugar topping). The shredded zucchini melts right in, adding moisture and nutrition while keeping things delightfully light. And yes, you can call these healthy muffins without getting side-eye from your kids or coworkers.

Ingredients

• 1 and 3/4 cups (220g) all-purpose or whole wheat flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 and 1/2 teaspoons (3g) ground cinnamon
• 1/4 teaspoon (0.5g) ground nutmeg
• 1/2 cup (120ml) vegetable or melted coconut oil
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons (10ml) pure vanilla extract
• 2 tablespoons (30ml) milk (any kind)
• 1 and 3/4 cups (210g) shredded zucchini (no blotting needed)
• Optional: 1 cup (180g) chocolate chips, chopped nuts, or raisins
• Optional: coarse sugar for topping

Steps

1. Preheat oven to 425°F and prep a 12-count muffin tin with liners or nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix oil, sugars, eggs, vanilla, and milk until smooth. Fold in shredded zucchini.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Add optional mix-ins now. Don’t overmix!
5. Fill muffin cups to the top. Sprinkle with coarse sugar if using.
6. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15–17 more minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips to Make These Muffins Even Better

• Don’t blot your zucchini—that moisture is magic! It keeps the muffins tender.
• If you’re short on time (or patience), skip peeling the zucchini. The green flecks add a rustic charm.
• Want that irresistible bakery look? The secret is the high-temp start, then lowering the heat. It gives you that beautiful dome.
• Chocolate chips make them dessert-like; nuts add crunch. Choose your adventure.

A Slice of My Life in a Muffin

These zucchini muffins were born during one of those “too much zucchini, not enough time” summers. I remember making my first batch for a Sunday brunch with friends. They disappeared before the eggs even hit the table! Ever since, these muffins have become my go-to for quick snacks, lazy breakfasts, or when I just need to feel like I’m winning at adulting. There’s something about their warm, cozy scent that brings me right back to that sunlit kitchen, coffee brewing, laughter in the air.

What to Serve with Zucchini Muffins

Pair these beauties with a hot cup of coffee or an iced vanilla latte for a dreamy morning treat. They also make a lovely addition to a brunch spread with scrambled eggs, fresh fruit, or yogurt parfaits. If you’re in lunch-packing mode, toss one into your kid’s (or your own!) lunchbox alongside a cheese stick and apple slices for a balanced midday boost. They’re great warm, room-temperature, or even chilled straight from the fridge.

How to Store Zucchini Muffins

These muffins are pretty low maintenance. Once cooled, pop them into an airtight container and they’ll stay fresh at room temp for 2-3 days. Want them to last longer? Store in the fridge for up to a week. You can also freeze them—just wrap them individually in plastic wrap, then place them in a freezer-safe bag. They thaw like a dream and are perfect for those mornings when everything feels rushed (because let’s face it, most mornings do).

FAQs

Can I substitute the flour in this easy muffin recipe?

Absolutely! Whole wheat flour works great for added fiber, or try a gluten-free blend if needed.

Do zucchini muffins taste like vegetables?

Nope! The zucchini adds moisture, not flavor. It’s sneaky veggie magic.

Can I use frozen zucchini?

You can, but thaw and squeeze out some moisture first—frozen zucchini tends to hold extra water.

Are these healthy muffins good for breakfast?

Totally. They’re full of wholesome ingredients and just sweet enough to feel like a treat.

Sweet, Simple, and Totally Zucchini Muffin-Worthy

There’s a reason zucchini muffins pop up in every good summer baking lineup—they’re easy, adaptable, and crowd-pleasing. This easy muffin recipe comes together fast and delivers big on comfort and flavor. Whether you call them mini zucchini bread or your new favorite healthy muffins, they’ll win over everyone at your table. Now if you’ll excuse me, I’m off to snag another one before my kids eat the last muffin.

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Zucchini Muffins That Taste Like Summer in Every Bite

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• Author: Amanda Hartwellen
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These tender, spiced zucchini muffins are the perfect way to celebrate summer baking. Moist and flavorful, they sneak veggies into every bite and are ideal for breakfast, snacks, or lunchboxes. No peeling or blotting is required—just soft texture, warm spices, and customizable add-ins like chocolate chips or nuts. Quick to make and even quicker to disappear!

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Ingredients

Scale 1x2x3x

• 1 and 3/4 cups (220g) all-purpose or whole wheat flour

• 1 teaspoon (5g) baking powder

• 1/2 teaspoon (2.5g) baking soda

• 1/2 teaspoon (2.5g) salt

• 1 and 1/2 teaspoons (3g) ground cinnamon

• 1/4 teaspoon (0.5g) ground nutmeg

• 1/2 cup (120ml) vegetable or melted coconut oil

• 1/2 cup (100g) granulated sugar

• 1/3 cup (67g) packed brown sugar

• 2 large eggs, room temperature

• 2 teaspoons (10ml) pure vanilla extract

• 2 tablespoons (30ml) milk (any kind)

• 1 and 3/4 cups (210g) shredded zucchini (unpeeled, unblotted)

• Optional: 1 cup (180g) chocolate chips, chopped nuts, or raisins

• Optional: coarse sugar for topping

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Instructions

• Preheat oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or spray with nonstick spray.

• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• In a separate bowl, combine oil, sugars, eggs, vanilla, and milk until smooth. Fold in shredded zucchini.

• Add wet ingredients to the dry ingredients and mix until just combined. Fold in optional mix-ins if using. Do not overmix.

• Divide batter evenly among the muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.

• Bake at 425°F for 5 minutes. Then, without opening the oven, reduce temperature to 350°F (177°C) and bake for an additional 15–17 minutes or until a toothpick comes out clean.

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Do not blot or peel the zucchini; the natural moisture keeps the muffins soft.

Optional mix-ins like chocolate chips or walnuts add great texture and flavor.

For bakery-style domes, start at a high temperature, then lower it mid-bake.

Muffins stay fresh for 2–3 days at room temp, 1 week in the fridge, or 3 months frozen (wrap individually).

• Prep Time: 10 minutes
• Cook Time: 20–22 minutes
• Category: Breakfast, Snack, Brunch
• Method: Baking
• Cuisine: American