These homemade Zucchini Muffins are the perfect quick snack or breakfast on the go if you are in a hurry. They are so moist and tender and rise beautifully and it’s a great way to use up your summer zucchini.

We love quick muffin recipes, from our very popular Banana Muffins to our sweet and tangy Blueberry Muffins. These Zucchini Muffins are a new favorite and are perfect for busy families on the go.

golden zucchini muffins cooling on a rack

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Zucchini Muffins Recipe

With all of the zucchini we have in our garden this season, we’ve been making Zucchini Bread every few days. It’s the perfect way to use our summer bounty and sneak in extra veggies for the kids.

These muffins are great for lazy summer mornings or as a snack on the road or trail. They stay moist for days, you can add nuts, chocolate chips, berries, or whatever you like to add extra nutrients, flavor, and texture to your muffins.

Ingredients

I love the idea of zucchini muffins but simply dividing our zucchini bread recipe into muffins wasn’t absolutely perfect if you wanted 12 muffins. It took several batches, but I have finally perfected the best zucchini muffins.

  • Flour – All-purpose. If you are making gluten-free zucchini muffins, you’ll want to use your favorite GF flour
  • Egg – Provides structure and helps to create these perfectly textured muffins
  • Baking powder and baking soda – leavening agents to help the muffins rise
  • Oil – Using extra light olive oil, canola, or vegetable oil helps to make a light and fluffy batter
  • Milk – Helps to make the muffins less dense
  • Vanilla – Use our homemade vanilla or storebought
  • Salt – Balances the sweetness
  • Cinnamon – Adds a wonderful, cozy spice flavor to these muffins
  • Zucchini – 1 1/2 cups, grated. Adds moisture to keep the muffins soft and has a subtle flavor that complements the sweetness and cinnamon spice
  • Optional Add-ins – Pick one or use a combination: 1/2 cup chopped walnuts, pecans, golden raisins, dried cranberries, or semisweet chocolate chips (if adding chocolate chips, you can reduce the sugar to 1/2 cup, if desired)
Ingredients to make zucchini muffins flour, zucchini, eggs, sugar, oil, vanilla, chocolate chips

Pro Tip: To quickly bring your eggs to room temperature, submerge them in a bowl of lukewarm water for about 10-15 minutes.

How to Make Zucchini Muffins

  1. Prepare – Preheat the oven to 350˚F. Line a 12-count muffin pan with paper liners or grease with softened butter or cooking spray.
  2. Dry Ingredients – Whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Wet Ingredients – In a separate large bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla.
  4. Combine – Add flour mixture to the wet ingredients and stir together with a whisk until well blended and smooth.
  5. Grate – Grate the zucchini with a large box grater. Add the shredded zucchini to the batter along with chocolate chips (or any optional add-ins that you are using), and fold until well incorporated.
  6. Bake – Divide the batter evenly into the muffin tin. Sprinkle the tops of the muffins with the remaining chocolate chips and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Ingredients to make zucchini muffins flour, zucchini, eggs, sugar, oil, vanilla, chocolate chips

Pro Tip: Use a trigger-release ice cream scoop to fill your muffin cups. It helps to scoop even portions into each cup and makes the job much easier.

Common Questions

How do I grate the zucchini?

Grate the zucchini in the large holes of a box grater over a bowl or plate. Be sure not to squeeze or pack the grated zucchini in your measuring cup too tightly.

Can I omit the milk?

If you are dairy-free, you can use water or almond milk instead. The milk adds moisture and helps combine the dry ingredients. It also adds an extra fluffiness to the muffins when they cook.

Can I double the recipe?

This recipe is easily doubled. The cooling time for the muffins is only 5 minutes, so if you do not have an extra 12-cup muffin tin, you can wait for them to cool, and have your next batch of muffin batter ready to go.

What size zucchini do I need for zucchini muffins?

This recipe calls for 1 1/2 cups of grated zucchini, which is usually one medium, half-pound, zucchini. Be sure to cut the stem off of the top before grating.

Do I need to peel the zucchini first?

There is no need to peel the zucchini before grating. The skin is thin enough to eat, so peeling does not change the taste or texture either way. I like to see the bits of shredded zucchini show up when I bite into the muffins.

Zucchini chocolate chip muffin after a taste test

How to Serve Zucchini Muffins

Zucchini muffins are fantastic just as they are, or with any of the add-ins mentioned above. Some of my favorite ways to top them include:

  • Cream cheese frosting – make these muffins look like a healthy(ish) cupcake… oh, they are so delicious!
  • Butter – On the top, or heat your muffins up in the toaster or microwave and add it right to the sliced sides.
  • Powdered sugar – dusted over the tops
  • Whipped Honey Butter – perfectly sweet and spiced with cinnamon.

Make-Ahead

  • To Store: Store your freshly made muffins at room temperature for several days by placing the muffins in a Ziploc bag or an airtight container. Be sure they have cooled completely before covering them.
  • Freezing: If you want to save muffins for later, simply add your cooled muffins to a freezer bag or wrap them individually in plastic wrap and store in the freezer for up to 3 months. When you are ready to enjoy them, unwrap them and set them on the counter to thaw or pop them into the microwave for about 30 seconds to defrost.

Pro Tip: Be sure your muffins have completely cooled before storing or freezing them. This will prevent condensation from forming on your muffin tops affecting the texture.

3 zucchini muffins stacked on cooling rack

Love Muffin Recipes?

If you are looking for more quick muffin recipes to try, here are a few of our favorites. Make them now and store some in the freezer for back-to-school breakfasts or lunchbox treats.

Natasha's Kitchen Cookbook

Zucchini Muffins Recipe

4.98 from 41 votes
Author: Natasha Kravchuk
Zucchini muffins on a wire rack
These yummy zucchini muffins are moist and tender and rise beautifully. A tasty snack or breakfast on the go, we hope you enjoy this recipe.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 12 muffins

Instructions

  • Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. 
  •  In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla. 
  • Add flour mixture to the wet ingredients and whisk until well blended and smooth.
  • Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).
  • Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature.

Nutrition Per Serving

239kcal Calories29g Carbs3g Protein12g Fat3g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat0.01g Trans Fat14mg Cholesterol151mg Sodium127mg Potassium1g Fiber16g Sugar60IU Vitamin A3mg Vitamin C24mg Calcium1mg Iron
Nutrition Facts
Zucchini Muffins Recipe
Amount per Serving
Calories
239
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
14
mg
5
%
Sodium
 
151
mg
7
%
Potassium
 
127
mg
4
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
60
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Zucchini Muffins
Skill Level: Easy
Cost to Make: $
Calories: 239

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • All
    April 9, 2024

    why is there 1 egg in the ingredients list and ‘eggs’ in the instructions? Little bit confused.. and on the picture there’s 3 eggs.

    Reply

    • Natasha
      April 10, 2024

      Hi All, sorry for the confusion. I was photographing the zucchini bread and zucchini muffins on the same day and forgot to remove a couple of eggs. 1 egg is correct for this recipe per the recipe card instructions. The recipe is correct.

      Reply

  • Marcia
    March 23, 2024

    These turned out so well and were a huge hit with the ladies at work!

    Reply

    • NatashasKitchen.com
      March 23, 2024

      That’s wonderful to hear, Marcia!

      Reply

  • Nicole
    March 7, 2024

    The kids and adults enjoyed equally. Perfect for after school snack

    Reply

  • Kelly
    December 9, 2023

    These are absolutely amazing!! They are very moist and don’t taste like zucchini at all. My kids keep requesting them! They are the only muffin I make that gets eaten within a few days and there are never any leftovers. I also add flax/chia seed for some extra nutrition. If you’re questioning using this recipe, don’t. Just make them! You won’t regret it.

    Reply

    • NatashasKitchen.com
      December 10, 2023

      Thank you so much for the wonderful review, Kelly!

      Reply

  • Judy
    November 10, 2023

    Wonderful recipe. I subbed 1/2 cup whole wheat flour. Used only 1/2 cup sugar. Added pecans and shredded coconut.

    Reply

    • NatashasKitchen.com
      November 10, 2023

      Thank you for sharing, Judy! I’m glad you enjoyed the recipe!

      Reply

  • Betty Ripley
    September 23, 2023

    These zucchini muffins are the best ever! I’m throwing out all my other zucchini muffin recipes. This one will be my only go-to! Tender, moist, & delicious!

    Reply

    • NatashasKitchen.com
      September 23, 2023

      That’s amazing, Betty. Thank you for the wonderful feedback.

      Reply

  • Abby
    September 21, 2023

    We doubled the recipe and just put the chocolate chips right on top, not mixed in. Perfect consistency and flavor, we loved them!!

    Reply

    • NatashasKitchen.com
      September 21, 2023

      So glad to hear that, Abby!

      Reply

  • Jennifer Higgs
    August 26, 2023

    Excellent recipe! Funny thing my hubby helped me and there was a miscommunication somehow 😊 we used only 1/4 cup sugar but didn’t notice with the chocolate chips . Not too sweet just right!

    Reply

    • NatashasKitchen.com
      August 26, 2023

      That’s wonderful, Jennifer! Thank you for sharing that with us.

      Reply

  • Nicole
    August 20, 2023

    Hi Natasha,
    I’m diabetic so is it possible to substitute sugar with Splenda?

    Reply

    • NatashasKitchen.com
      August 20, 2023

      Hi Nicole! I have not tested it myself, but I think so.

      Reply

  • Ann
    August 13, 2023

    These muffins came out great- utterly delicious! I added chopped walnuts to mine. Saving the recipe to make more with my garden zucchini

    Reply

    • Natasha's Kitchen
      August 13, 2023

      So glad that you enjoyed our Zucchini Muffins Recipe, Ann! Thanks a lot for sharing.

      Reply

  • Yevgenia C.
    August 13, 2023

    I made a couple of batches of these muffins today, and they were amazing! My family loved them. I will definitely be making these again. I did end up peeling my zucchini before grating, but read in the comments later that it was not necessary. Thank you for the recipe!

    Reply

    • NatashasKitchen.com
      August 13, 2023

      You’re very welcome! I’m glad you liked the recipe.

      Reply

  • Tina
    August 12, 2023

    Hi Natasha,
    The photo of your ingredients has 3 eggs. Your recipe calls for 1 egg. Can you explain? I have smaller eggs, I think I’ll use 2.

    Reply

    • Natashas Kitchen
      August 12, 2023

      Hi Tina, 1 egg is correct. I tested with 2 eggs and it overflowed the muffin tin slightly and was a little too airy. I replaced the extra egg with 2 Tbsp milk and they were just right. The batter will be thick. Can you tell I am working on updating this recipe? I’ll have new photos and notes up in the next couple of weeks.

      Reply

  • amal tawfeelis
    August 8, 2023

    can i use almond flour and sugar substitutes? I am doing a keto diet . Thank you

    Reply

    • Natasha's Kitchen
      August 8, 2023

      Hi Amal, I haven’t tested using almound flour and using other sugar substitutes to advise. If you try that out, we’d love to know how it goes!

      Reply

  • Jessica
    August 8, 2023

    Okay these were unbelievable!! I already can’t wait to make them again.

    Reply

    • Natasha's Kitchen
      August 8, 2023

      So glad that you loved it!

      Reply

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