Zucchini Muffin Recipe

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.

These simple zucchini muffins are soft, moist, and perfectly spiced with cinnamon and allspice. Shredded zucchini adds extra moisture giving them the perfect tender texture. They're easy to make and great for breakfast, snacks, or freezing for later!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Muffins, Bread + Scones, Snacks

Cuisine: American

Keyword: zucchini muffins

Servings: muffins

Author: Danae Halliday

Equipment

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

Instructions

Preheat oven to 425° F. Line a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice in a large mixing bowl.
In a separate bowl, whisk together the oil, melted butter, brown sugar, granulated sugar, eggs, vanilla, and grated zucchini until well combined.
Pour the wet ingredients in with the dry and fold together with a rubber spatula just until you can no longer see streaks of flour.
Scoop the muffin batter evenly into the prepared muffin pan. Sprinkle coarse sugar onto the tops and then place it on the middle rack of the oven and bake for 5 minutes. After 5 minutes lower the heat to 350° F. and continue to bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out with a few crumbs attached. Start checking the muffins at 12 minutes to ensure you don't overbake them.
Cool the muffins for 5 minutes in the pan and then remove them onto a wire cooling rack. Serve warm or cool completely before freezing them.

Notes

Storage - Store the muffins in an airtight container on the countertop or in the fridge for 2 days.

Freeze - Leftover muffins taste best if they are frozen once they've cooled completely. Flash freeze them on a baking sheet for 1-2 hours and then transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave for 30 seconds.

Nutrition