Zucchini Muffins

Name: Zucchini Muffin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 1 cup white whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine kosher salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground allspice; 1/4 cup avocado oil (or vegetable oil); 1/4 cup unsalted butter (melted and cooled); 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 eggs (room temperature); 2 teaspoons vanilla; 2 cups grated zucchini; Coarse sugar for sprinkling on top of the muffins (optional)

By Danae

on Aug 04, 2026

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Grab a couple zucchini and make these simple, flavorful, zucchini muffins! They’re perfectly spiced with both cinnamon and allspice, easy to make, and shredded zucchini keeps them soft and tender. Have them with breakfast or as an afternoon snack, then store the rest in the freezer so they stay extra fresh!

Close-up of a golden-brown Zucchini Muffin topped with coarse sugar, showing a moist, textured crumb and visible green zucchini pieces, on a gray surface with other zucchini muffins partially visible nearby.

One of my favorite ways to use zucchini from the garden is to bake with it! These zucchini muffins have a similar spiced flavor to my vegan zucchini bread, but they’re ready to eat in a fraction of the time. I love to have one with my eggs for breakfast or for an afternoon snack. It’s the perfect pick-me-up to keep me going until dinner.

The muffins are perfect as is, but if you like to add nuts, chocolate chips, or even a crumb topping like I did with these pumpkin blueberry muffins feel free! I love to spread salted butter on them while they’re warm. For the best soft texture eat the muffins the day they are made then store the rest in the freezer. Freezing preserves the moisture so they’ll taste just like the day you made them.

Baking ingredients on a countertop for Zucchini Muffins: flour, shredded zucchini, brown and white sugar, eggs, oil, melted butter, vanilla extract, cinnamon, allspice, and baking powder—each measured out in bowls or jars.

Ingredients and Substitutions for Zucchini Muffins

Flour – To make the muffins more wholesome I used a combination of all-purpose flour and white whole wheat flour. You can use one type of flour if you prefer. All-purpose will yield a lighter, fluffier muffin and whole wheat will be a little denser with a more wheat-forward flavor.

Cinnamon, allspice, vanilla – This is what gives the muffins their warm spiced flavor. Use them all for the best flavor.

Sugar – Using both granulated sugar and brown sugar gives the muffins structure and moisture. Brown sugar also adds a hint of molasses flavor. Light or dark brown sugar can be used.

Butter and oil – A lot of zucchini muffins use only vegetable oil, but I like to use a combination of melted unsalted butter and avocado oil. By using both you get moisture from the oil, plus that irresistible butter flavor. You can omit the butter and use additional oil or you can use all butter. If using only butter, the muffins may not be quite as moist.

Eggs – Eggs provide both structure and a soft texture for the muffins.

Zucchini – Shredded zucchini adds moisture without adding any kind of flavor, which is why you need the cinnamon, allspice, and vanilla. I have a couple delicious baked goods that use zucchini; lemon zucchini muffins and chocolate zucchini cupcakes.

Two glass bowls on a gray surface: one filled with dry flour mixture, the other with a wet zucchini muffin batter being whisked with a metal whisk.

A glass bowl with flour surrounding a mixture of shredded zucchini, eggs, and other wet ingredients—ready to be combined for baking delicious Zucchini Muffins—sits on a gray countertop.

A glass bowl filled with thick, light brown zucchini muffin batter and a gray spatula sitting inside, all placed on a light gray textured surface.

A gold muffin tin holds twelve unbaked Zucchini Muffins batter portions, each topped with a dusting of granulated sugar. The batter appears to have visible zucchini shreds. The muffin tin is embossed with Williams Sonoma.

A muffin tin with 12 golden-brown zucchini muffins topped with coarse sugar sits on a gray countertop. The tin is marked WILLIAMS SONOMA at the top.

Twelve golden brown zucchini muffins topped with coarse sugar are cooling on a metal wire rack, arranged in neat rows on a gray countertop.

Tips for Moist, Tender Zucchini Muffins

Measure correctly. Don’t scoop the flour out of the container with the measuring cup. Instead, use a spoon and loosen the flour in the container. Then, spoon the flour into the measuring cup. Use the backside of a knife to level it off. Don’t pack it in.

Use a box grater. Shred the zucchini using a box grater. You don’t need to peel the zucchini before shredding it or blot off any excess liquid.

Don’t squeeze the liquid out of the zucchini. The liquid is what helps the zucchini muffins stay extra moist. You’ll notice there isn’t any liquid added to the muffin batter besides the oil and melted butter and that’s because the zucchini makes up for it.

Don’t overmix. Overmixing muffin batter develops the gluten and results in tough, dense muffins. Use a rubber spatula to fold the batter just until you no longer see streaks of flour.

Don’t overbake the muffins. To ensure the muffins aren’t dry and crumbly, make sure your oven is properly calibrated and preheated before baking them. Check the muffins at the minimum recommended baking time, your oven may bake slightly faster or slower than mine. Use a toothpick and insert it into the center of the muffin. If it comes out with a few crumbs attached they’re done.

Four Zucchini Muffins rest on a gray surface, two split open to reveal melted butter inside. The muffins are topped with coarse sugar and have a moist, textured interior that highlights the fresh flavor of zucchini.

Variations and Add-Ins

This is a simple zucchini muffin recipe without add-ins, but that doesn’t mean you can’t add any!

Nuts. Toasted chopped pecans or walnuts taste great with the flavor of the muffins. Use a 1/2 cup.
Chocolate chips. If you love chocolate, add a 1/2 cup of mini chocolate chips or regular sized. I also recommend trying my chocolate chunk zucchini muffins, they’re so good and use almond butter instead of oil!
Raisins. Raisins add a sweet chewy bite to the muffins. Dried cranberries or dried cherries would also be delicious.
Blueberries. Sweet, juicy blueberries would be delicious with the warm cinnamon and allspice in the muffins. Use 1 cup of fresh or frozen blueberries. Don’t defrost the berries if using frozen.

How to Store and Freeze Zucchini Muffins

Storage – Store the leftover muffins in an airtight container at room temperature or in the refrigerator for 2 days. Personally, I think they are best the day they are made and then stored in the freezer.

Freezing – Once the muffins are cool, place them on a sheet pan and stick them in the freezer for 1-2 hours to flash freeze them. Once frozen, store them in a freezer bag with the air pressed out for up to 3 months. Let the muffin thaw on the countertop to room temperature or you can warm it in the microwave for 30 seconds.