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Zucchini Muffins Recipe

You will love these yummy zucchini muffins. They make for a quick snack or to-go breakfast if you're in a hurry. We hope you enjoy these!

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With all the zucchini we have springing up, we’ve been making zucchini bread every few days. I love the idea of zucchini muffins; they make for a quick snack or to-go breakfast if you’re in a hurry. But it didn’t work to just turn the bread into muffins. It took several batches to get the perfect rounded muffin tops.

Baking is definitely a science. We found that once we took out the baking powder completely, they rose beautifully. We hope you enjoy these! 🙂

Ingredients for Zucchini Muffins:

2 cups grated zucchini (1 large zucchini) = 1 3/4 cups squeezed zucchini
½ cup butter (1 stick) at room temperature
1 cup white sugar
2 large eggs, lightly beaten
1 ½ cups “better for bread” flour *measured correctly
1 tsp baking soda
½ tsp salt (we used sea salt)
½ tsp pure vanilla extract
½ tsp flax seed oil, optional (adds 1,250 mg of Omega 3)

½ cup dried cranberries (craisins)

Zucchini Muffins Recipe

How To Make Zucchini Muffins:

Preheat the oven to 350˚F. Grease a 12-count muffin pan or spray it with cooking spray.

1. In a mixing bowl, cream together butter and sugar.

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2. Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed. Add 2 lightly beaten eggs and drained zucchini; combine well.

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3. In a separate bowl, combine 1 ½ cups of flour,  1 tsp of baking soda, ½ tsp salt and add to creamed mixture.

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4. Next, stir in ½ tsp vanilla extract and ½ tsp flax seed oil (if using). Finally mix in 1/2 cup dry cranberries (craisins). Mix to combine. The batter will be thick.

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5. Put rounded ice scream scoops of batter into the lined muffin pan. Each one should be filled almost to the top. Bake at 350˚F for 25 minutes or until a toothpick inserted into the center comes out clean.

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Zucchini Muffins Recipe

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
You will love these yummy zucchini muffins. They make for a quick snack or to-go breakfast if you're in a hurry. We hope you enjoy these!
With all the zucchini we have springing up, we've been making zucchini bread every few days. I love the idea of zucchini muffins; they make for a quick snack or to-go breakfast if you're in a hurry.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 12 muffins

Ingredients

  • 2 cups grated zucchini 1 large zucchini = 1 3/4 cups squeezed zucchini
  • ½ cup butter 1 stick at room temperature
  • 1 cup white sugar
  • 2 large eggs lightly beaten
  • 1 ½ cups “better for bread” flour
  • 1 tsp baking soda
  • ½ tsp salt we used sea salt
  • ½ tsp pure vanilla extract
  • ½  tsp flax seed oil optional (adds 1,250 mg of Omega 3)
  • ½ cup dried cranberries craisins

Instructions

  1. Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
  2. In a mixing bowl, cream together butter and sugar.
  3. Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed.
  4. Add 2 lightly beaten eggs and drained zucchini; combine well.
  5. In a separate bowl, combine 1 ½ cups of flour, 1 tsp of baking soda, ½ tsp salt and add to creamed mixture.
  6. Next, stir in ½ tsp vanilla extract and ½ tsp flax seed oil (if using). Finally mix in 1/2 cup dry cranberries (craisins). Mix to combine. The batter will be thick.
  7. Put rounded ice scream scoops of batter into the lined muffin pan. Each one should be filled almost to the top. Bake at 350˚F for 25 minutes or until a toothpick inserted into the center comes out clean.

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Zucchini Muffins Recipe-11

You will love these yummy zucchini muffins. They make for a quick snack or to-go breakfast if you're in a hurry. We hope you enjoy these!

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lana
    September 19, 2018

    Can I use whole wheat flour? Reply

    • Natashas Kitchen
      September 19, 2018

      Hi Lana, We used a bread flour which has a little higher gluten content. A regular all-purpose flour will work as well. I haven’t tried it with Wheat flour but I think that would work great. Reply

  • lydia
    May 9, 2018

    Hi Natasha,

    can you please tell me what you mean by “better for bread” flour? Is this an American product…I’m in Canada:-) Also, would this recipe work with brown sugar? Thanks, Lydia Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Lydia, it is a bread flour which has a little higher gluten content. A regular all-purpose flour will work as well. I haven’t tried brown sugar but I suspect it would work. Reply

  • Olga
    December 15, 2017

    Thank you! Great recipe, but I did with no vanilla and less sugar. Reply

    • Natasha's Kitchen
      December 15, 2017

      You’re welcome Olga! I’m glad you enjoy the recipe! Reply

  • Katya Sklyarova
    September 29, 2015

    Thank you so much for the recipe. These muffins are fantastic. I added cocoa powder to mine and they turned out great. ( I had to make 2 batches because they were that good) Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      Katya, thank you for the great review and awesome job on improvising :). Reply

  • Yuliya
    September 27, 2014

    So, today is my so called Natasha’s Kitchen marathon 🙂 I decided to make two deserts, soup , and entree. Already left my comments about outstanding borscht!!!
    Now – zucchini muffins! Wow! Super easy to make and just melt in the mouth – at least three of 12 already melted in my husband’s mouth when I asked him to try one to let me know what he thought :)) obviously – a hit! My two-year old will have a chance to taste them tomorrow morning for breakfast 🙂 thank you for a great recipe and most importantly thank you for inspiring me to cook from soul again – I was getting into a rut and your blog definitely helped me get back into cooking and feel happy doing it!!!

    P.s in case you wonder, the other two dishes are easy summer peach pie and creamy chicken and rice recipe – comments to follow :)) Reply

    • Natasha
      natashaskitchen
      September 28, 2014

      I sure enjoyed reading your comment :-). I’m so happy you are finding great inspiration here! Thank you so much for the great reviews. I really appreciate it. Reply

  • lzzelikh
    August 30, 2014

    Just baked these… And my my are they too sweet… And i only used 3/4 cups sugar!!! I think these need to be at 1/2 cup sugar, and probably less butter too…
    I like them, but would be better if less sweet!! Reply

    • Natasha
      natashaskitchen
      August 30, 2014

      Thanks so much for your feedback! I’ll have to test them with less sugar next time to see how they compare. I may have a fiercer sweet tooth. 🙂 Reply

  • Dana
    August 21, 2014

    Do you by any chance add vinegar to the recipe to neutralize the baking soda taste?? Reply

    • Natasha
      natashaskitchen
      August 21, 2014

      I’ve never tasted the baking soda in these so I haven’t used the vinegar. Reply

  • Diana
    August 19, 2014

    We love these muffins! Made them 3 times since you posted, and they are gone within the first 24 hrs! They are best the morning after, once cooled.
    Wonderful way to use up all that zucchini that I didn’t know what to do with:) Reply

    • Natasha
      natashaskitchen
      August 19, 2014

      I’m so happy to hear you are enjoying the recipe so much. Thanks for the awesome review! You’re so sweet 🙂 Reply

      • Diana
        August 20, 2014

        I forgot to mention that I used olive oil instead of butter because thats what I had on hand, and added cinnamon. They turned out really moist:) Reply

        • Natasha
          natashaskitchen
          August 20, 2014

          I’ll definitely try the olive oil next time. Thanks! 🙂 Reply

  • 3petitsprinces
    August 10, 2014

    Delightful muffins! I used choc chips instead of dried cranberries to tempt my zucchini disdainful sons. They were a welcome treat this weekend as I recovered from getting a tetanus booster on Thurs. Perfect with an afternoon cup of tea. Reply

    • Natasha
      natashaskitchen
      August 10, 2014

      Chocolate chips sound so good in these! Brilliant! Reply

  • Diana
    August 1, 2014

    I had to comment again:)) I had some black currant at home so I decided to substitute craisins with black currant. Oh my oh my the muffins where amazing. Reply

    • Natasha
      natashaskitchen
      August 1, 2014

      That’s awesome to know! Thanks so much for sharing. I love black currant! Was it fresh currant? Reply

      • Diana
        August 1, 2014

        Yes, fresh black currant Reply

        • Natasha
          natashaskitchen
          August 2, 2014

          Thanks Diana! Reply

  • Tanya
    July 29, 2014

    my family loves zucchini bread!! but I add cinnamon, nutmeg and walnuts to my recipe, so yummy!!!!! you should definitely give it a try 🙂 Reply

    • Natasha
      natashaskitchen
      July 29, 2014

      I think I will! Thank you for sharing 🙂 Reply

  • Diana
    July 29, 2014

    Just made these for my kiddos:)) they are gobbling them up as I write this review:) thanks for the great recipe. Reply

    • Natasha
      natashaskitchen
      July 29, 2014

      I’m so happy to hear that. Thank you Diana! 🙂 Reply

  • July 28, 2014

    Hi Natasha, I really like this recipe, so moist and delicious! I just substituted the butter with coconut oil and did not use any raisins/ cranberries, since I was not sure if my family will like them. But they turned out fantastic! Thanks! Reply

    • Natasha
      natashaskitchen
      July 28, 2014

      I’ll have to try using the coconut oil in leu of butter! Thanks so much for sharing your tip 🙂 Is it equal amounts of coconut oil to butter? Reply

      • July 28, 2014

        I used 1/3 cup of melted coconut oil + 1/2 tsp flax seed oil. They turned very soft and sweet. Will publish the recipe with a link to your blog pretty soon! Thanks! Reply

        • Natasha
          natashaskitchen
          July 28, 2014

          That’s awesome! I can’t wait to see it 🙂 Reply

  • Agnieszka
    July 27, 2014

    I baked those zucchini muffins but one small problem with them, wayyyy to sweet, next time I will cut the sugar half but otherwise good recipet. 🙂 Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      Thanks for the feedback 🙂 I don’t think it would hurt the recipe at all to cut down the sugar. Reply

  • Cristi
    July 25, 2014

    Thank you so much!! I’m sure I’ll make more!!
    Anyway my husband couldn’t stop eating them!BTW I made them with a different butter and I didn’t get all the juice out of the zucchini 🙂 I think I like it better like that;) A little bet moist! And more in the oven! 🙂 Reply

    • Natasha
      natashaskitchen
      July 25, 2014

      What kind of butter did you use? Yes, definitely more in the oven is a good thing 🙂 Reply

      • Cristi
        August 19, 2014

        it was for baking butter, i think it works better. i dont have the name of it. Reply

  • Cristina
    July 25, 2014

    My husband loved loved them !!! So easy to make and so delicious! Reply

    • Natasha
      natashaskitchen
      July 26, 2014

      That’s awesome!! Music to my ears 🙂 Reply

  • July 25, 2014

    I love zucchini bread or muffins and cranberries are such a perfect mix in! Reply

    • Natasha
      natashaskitchen
      July 26, 2014

      Thanks Laura; definitely! The cranberries add a nice tang to contrast the sweetness. Yum! Too bad there aren’t any leftovers 😉 Reply

  • Binsy
    July 25, 2014

    Your pictures are so beautiful and tempting, Natasha! I have a question. Have you ever tried replacing butter or oil in your baking recipes with Greek yogurt? I read about it somewhere but I’ve always wondered if it would really turn out the same in taste and texture. I know you love to eat healthy and yummy so I figured you would be the best person to ask 🙂 Reply

  • July 25, 2014

    These look great and much better health wise then regular muffins.I have a lot of zucchini so this will be good to make. Reply

    • Natasha
      natashaskitchen
      July 25, 2014

      I think so too. I do feel good about the zucchini in there 🙂 Thanks so much Nadia! Reply

  • July 24, 2014

    LOVE that inside shot! The texture looks absolutely perfect! Reply

    • Natasha
      natashaskitchen
      July 25, 2014

      Thanks Jaclyn 🙂 Sometimes I forget the inside shots and then I’m kicking myself until I re-make the recipe again 😉 Have an awesome day! Reply

  • July 24, 2014

    These look awesome! We love zucchini bread but never thought of doing muffins. Great idea 😉 Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Thanks Katya 🙂 I kept wanting to drizzle something over the top of them, but I decided it wasn’t necessary. They’re just right as is 🙂 Reply

  • Valya of valyastasteofhome.com says
    July 24, 2014

    I agree! 🙂 Reply

  • Angela Palamarchuk
    July 24, 2014

    Thank you for this recipe! Baking some zucchini muffins now. My hubby is going to love coming home from work to a sweet smelling home. (: Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      You are welcome Angela, let me know what you think of them :). Reply

      • Angela Palamarchuk
        July 24, 2014

        I think you saw (; on Instagram. They were perfectly moist and delicious.
        Thanks again! Reply

        • Natasha
          natashaskitchen
          July 24, 2014

          Yes, I did! Yours looked so so good! 🙂 Reply

  • Valya of valyastasteofhome.com says
    July 24, 2014

    Looks yummy! I love zucchini bread. Never tried making muffins though. Mine zucchini bread has no baking powder in the recipe. I’m just starting to have zucchinis in my garden, I will try to make muffins. Thanks Natasha! 😉 Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      I’m a big zucchini bread fan too. I love how moist and yummy it is. Whoever discovered zucchini bread is a genius! 🙂 Reply

  • July 24, 2014

    I have been craving this all week. Thank you for the recipe and inspiration. Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      You are welcome :), my hubby is all over them with his morning coffee. Reply

  • July 24, 2014

    Muffins are pretty much the only way my kids will eat zucchini – I definitely need to try your recipe! Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Thanks Amanda. Any way you can get it in them I guess! ;). My son loved the muffins too 🙂 Reply

  • July 23, 2014

    Love zucchini bread! I find that zucchini and banana breads are somewhat similar (in texture and moisture), and I usually just use baking soda for my banana breads. It’s interesting that you found that taking out baking powder completely (but leaving baking soda in the recipe) makes the best recipe! That’s the same concept I’ve used in making banana breads for years! Great recipe, Natasha, as always! Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      That’s exactly how our banana bread is also; no baking powder, just soda, but our zucchini bread does have both; it just didn’t rise as muffins. It took a few experiments, but I’m glad we didn’t quit 🙂 Baking is definitely an adventure! Reply

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