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.
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.
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.
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.
Keep muffins in airtight container at room temperature for up to 3 days.
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.
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.
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.
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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.
- 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
- Preheat oven to 400F. Spray a 12 cup muffin tin with baking spray. Set aside.
- 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.
- 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.
- Recipe adapted from Dinners, Dishes, and Desserts
- Store muffins in airtight container, or freeze until later use.
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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.