These zucchini muffins are extra moist and fluffy, and easy to make. With warm baking spices and a touch of sweetness, the kids won’t even know there’s zucchini in them!
These muffins can be made in less than 45 minutes from start to finish (yes, homemade warm zucchini muffins just 45 minutes from now). If your stomach’s rumbling, yours isn’t the only one!
5 Reasons Why You’ll Love These Zucchini Muffins
- No mixer is needed.
- The batter is easy to throw together.
- The baking time is short.
- They’re customizable. Mix in different flavors to the same moist, fluffy muffin base.
- Add a readily available, summer veggie to your breakfast!
Ingredients for Easy Zucchini Muffins
- All-purpose flour AND wheat flour – I like using a 50/50 blend of all-purpose and wheat flour. The wheat flour adds a wholesome, complex taste while the all-purpose flour mellows the flavor out so it’s not overpowering. You can use just one or the other but I strongly recommend using a 50/50 blend.
- Zucchini – Zucchini adds moisture and sweetness without TASTING like zucchini!
- Sugar – these muffins are just sweet enough.
- Whole milk – whole milk adds moisture. I find that whole milk is the best option for these muffins, but you can substitute skim milk or non-dairy milk if desired!
- Unsalted butter – butter adds moisture and fluffiness. Although I have not tested it, you would likely be able to use vegetable oil instead of the butter if desired.
- Eggs – eggs add structure.
- Baking powder – baking powder helps your muffins rise.
- Baking soda – baking soda helps your muffins rise, too!
- Vanilla extract – vanilla extract adds flavor. I love vanilla!
- Pumpkin pie spice – pumpkin pie spice blend can be found right in the spice aisle of your grocery store. If you can’t find it, you can make your own. See my notes in the recipe card for details!
- Salt – salt adds flavor.
- Chopped walnuts (optional) – I highly recommend walnuts in these muffins. They are so delicious, adding a buttery crunch!
- Turbinado sugar (optional) – if you like a crunchy muffin top, add turbinado sugar (coarse raw sugar) to the tops of your muffins before baking.
Other Muffin Add-Ins
Add 1 cup of any of these mix-ins to your zucchini muffin batter if desired!
- Chopped pecans
- Chocolate chips
- Raisins or Craisins
- Shredded coconut
How to Make Zucchini Muffins
The full recipe and step-by-step video for Zucchini Muffins are in the recipe card below! This is just an outline.
- Preheat and prepare pan.
Preheat oven to 375 degrees. Line muffin pan(s) with paper liners.
- Grate zucchini.
Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a cheese grater into a bowl.
- Dry ingredients.
In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Wet ingredients.
In a separate bowl, lightly beat eggs. Add in milk, melted butter, and vanilla extract. Stir.
Pour wet ingredients into the dry ingredients. Stir until just combined. Fold in grated zucchini and walnuts.
- Fill pan.
Fill liners about ¾ of the way up.
Bake for 15-21 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!
How to Store & Freeze Zucchini Muffins
Store zucchini muffins in an airtight container at room temperature for 4-5 days.
Freeze any leftovers in a freezer-safe bag for up to 3 months. Thaw muffins in the refrigerator overnight, and then enjoy room temp or warmed in the microwave (30 seconds) or oven (wrapped in foil at 350 for about 10 minutes).
Other Muffin & Quick Bread Recipes You’ll Want to Make!
- Strawberry Muffins
- Blueberry Lemon Scented Muffins
- The Best Moist Banana Bread
- Best Ever Lemon Poppy Seed Loaf Cake
- Muffin pan with paper liners (or paper-lined foil muffin cups)
- 1 ½ cups all-purpose flour
- 1 ½ cups wheat flour
- 1 ½ cups finely grated zucchini usually 2-3 zucchinis (details below)
- 1 ¼ cups sugar
- 1 ¼ cups whole milk
- 2 sticks (1 cup) unsalted butter melted
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup chopped walnuts (optional but recommended)
- Turbinado sugar to top muffins (optional)
- Preheat oven to 375 degrees. Line muffin pan(s) with paper liners. This recipe will make about 21 muffins!
- Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a cheese grater into a bowl. Measure out 1 ½ packed cups of grated zucchini (don’t squeeze the juices out). Set aside.
- In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, lightly beat eggs. Add in milk, melted butter, and vanilla extract. Stir.
- Pour wet ingredients into the dry ingredients. Stir until just combined. Fold in grated zucchini and walnuts.
- Fill liners about ¾ of the way up. Sprinkle with turbinado sugar (optional).
- Bake for 15-21 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!
- You can omit the walnuts if desired. See the other mix-in options in the post above!
- You can typically find pumpkin pie spice in the spice section of your grocery store. To make your own, blend together 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger OR cloves, and ½ teaspoon ground nutmeg. Then measure out 2 teaspoons of your spice blend for the muffins. Keep the rest to make a Homemade Pumpkin Spice Latte!