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Freshly baked zucchini muffins on a white plate

Zucchini Muffins

Moist, fluffy zucchini muffins loaded with flavor and just the right amount of sweetness. Perfect for breakfast, snacks, or make-ahead treats.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • Box grater
  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners or butter for greasing
  • Oven

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg optional

Wet Ingredients

  • 1 1/2 cups zucchini grated and drained
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup mini chocolate chips for topping

Instructions
 

  • Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease well.
  • Grate zucchini using large holes of a box grater. Place in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Then press between paper towels to remove excess moisture.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, salt, and nutmeg (if using).
  • In another bowl, beat eggs lightly. Add vegetable oil, milk, and vanilla. Stir to combine. Fold in the drained zucchini.
  • Add wet ingredients to dry ingredients and mix until just combined. Do not overmix. Gently fold in chocolate chips and/or walnuts if using.
  • Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle with mini chocolate chips if desired.
  • Bake for 15–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool in pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.

Notes

✅ For a healthier option, substitute half the flour with whole wheat flour.
✅ Applesauce can replace half of the oil.
✅ These muffins are freezer-friendly for up to 2 months.
✅ Store in an airtight container for 3–4 days at room temperature.