Zucchini Muffins

I’ve got a freezer full of these Zucchini Muffins. Try them and you’ll understand why they will become your new family favorite! Easy to make, moist texture, and a hint of cinnamon and allspice.

Zucchini muffins in a blue towel lined wooden bowl.

Why this recipe works

These zucchini muffins are one of my favorite fall treats.

I know what you’re thinking…how is that possible? There is no chocolate. No glaze. No frosting.

Trust me when I tell you that these muffins don’t need any of that.

My kids have said these are better than any chocolate zucchini bread, zucchini cake, or zucchini brownie. #whoarethey??? 

I’ll admit, they are pretty amazing.

Just a classic muffin with a hint of cinnamon and other fall warming spices thanks to the allspice in the recipe.

Favorite Zucchini Recipes: Zucchini Orange Muffins | Zoodles

Zucchini Muffins: these easy muffins are a huge hit in our family. So much flavor packed into every bite!

Step by Step Instructions

Step 1. Shred the zucchini.

If you want to “hide” the veggie in this muffin, peel your zucchini first. I don’t mind the little pops of green color, so I skip the peeling and shred in my food processor (you can also shred by hand using a grater).

If using frozen shredded zucchini, squeeze out all the excess liquid first before measuring.

Step 2. Preheat oven.

Preheat oven to 400 degrees F. Spray a 12 cup cupcake tin with baking spray and set aside. No paper liners needed.

Step 3. Make the batter.

In a large bowl, combine the shredded zucchini, oil, melted butter, milk, and vanilla extract. Whisk in the eggs.

Add in flour, sugar, baking powder, cinnamon, salt, and allspice. Mix just until blended.

Step 4. Fill and bake.

Using a large cookie scoop, fill muffin tins about 2/3 full. Bake for 12-14 minutes, until a toothpick comes out clean.

Remove from pan and cool on wire rack.

Zucchini muffins in a wooden bowl for serving.

Recipe FAQs

How do you store zucchini muffins?

Keep muffins in airtight container at room temperature for up to 3 days.

Can you freeze zucchini muffins?

Yes! Place cooled muffins in a freezer airtight container or ziploc freezer bag in a single layer. Freeze for up to 3 months, for best results.

Do you need to shred zucchini before baking?

It is NOT necessary to shred zucchini prior to use. Wash and dry zucchini and shred. If you prefer to see less green in your baked good, then by all means peel it first.

Do you need to remove the seeds from a zucchini before using?

Yes! If you choose a smaller zucchini, the seeds are no big deal. But, if your zucchini is larger than several inches in diameter, slice in half and scoop out the seeds from the center with a spoon.

More Easy Breakfast Recipes

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Yield: 18-24 muffins

Zucchini Muffins

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 1 minute
Total Time 25 minutes

I've got a freezer full of these Zucchini Muffins. Try them and you'll understand why they will become your new family favorite! Easy to make, moist texture, and a hint of cinnamon and allspice.

Ingredients

  • 2 cup finely shredded zucchini
  • 1/3 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk (I use skim)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 3 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp allspice

Instructions

  1. Preheat oven to 400F. Spray a 12 cup muffin tin with baking spray. Set aside.
  2. In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.
  3. Using a large scoop, fill muffin tins about 2/3 full. Bake for 12-14 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.

Notes

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Nutrition Information:

Yield:

20

Serving Size:

1 muffin

Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 178mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 20, 2015

Comments & Reviews

  1. If I were your kid, I’d never complain. My mom wasn’t much of a baker. And muffins means a great breakfast. So keep them coming!

  2. Yay for more zucchini muffins and for ones that the kids want to devour!!!  I love it!!!  I bet the kitchen smells amazing while these are in the oven!

  3. Delicious! This looks like a great breakfast recipe. I have only made one batch of zucchini muffins this year – I need to bake with zucchini more often.

  4. Yum! Love zucchini in baked goods. These sound delightful — and I love that they don’t need glaze or anything!

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