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!
Ingredients
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1 and 3/4 cups (220g) all-purpose or whole wheat flour
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1 teaspoon (5g) baking powder
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1/2 teaspoon (2.5g) baking soda
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1/2 teaspoon (2.5g) salt
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1 and 1/2 teaspoons (3g) ground cinnamon
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1/4 teaspoon (0.5g) ground nutmeg
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1/2 cup (120ml) vegetable or melted coconut oil
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1/2 cup (100g) granulated sugar
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1/3 cup (67g) packed brown sugar
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2 large eggs, room temperature
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2 teaspoons (10ml) pure vanilla extract
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2 tablespoons (30ml) milk (any kind)
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1 and 3/4 cups (210g) shredded zucchini (unpeeled, unblotted)
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Optional: 1 cup (180g) chocolate chips, chopped nuts, or raisins
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Optional: coarse sugar for topping
Instructions
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Preheat oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or spray with nonstick spray.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, combine oil, sugars, eggs, vanilla, and milk until smooth. Fold in shredded zucchini.
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Add wet ingredients to the dry ingredients and mix until just combined. Fold in optional mix-ins if using. Do not overmix.
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Divide batter evenly among the muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.
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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.
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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