Zucchini Muffins are one of those kitchen magic tricks I whip out when I’ve got a lumpy old zucchini staring at me from the fridge and maybe a weird craving for something sweet but, you know, also “healthy.”

Ever dealt with kids (or maybe just yourself) giving the green stuff the side-eye? Trust me, toss it in a muffin and watch everyone suddenly become best friends with vegetables. They’re perfect for breakfast, a snack, or just for hiding in your purse (oops, guilty). Plus, they’re so soft you’d never guess what’s inside.

Why Zucchini Muffins Are My Ride-Or-Die Snack

Let me be real for a second: some baked goods are just, well, boring. But zucchini muffins have this sneaky, amazing talent for staying moist (that word makes some people squirm, but it’s true), melt-in-your-mouth, and somehow not too sweet. I’ve honestly made these on chaotic Sunday nights, midweek during stress bakes, and even once on a camping trip. Does that sound extra? Maybe. But you can toss in nuts or chocolate chips, and every batch turns out slightly different. Even my aunt, who claims she “hates green food,” eats three and pretends she’s on a diet. The point is, they fit just about every mood and occasion. Plus, somehow, people think you’re secretly a five-star baker if you bust them out at a potluck.

“These muffins? My super picky son ate TWO before I told him there was zucchini. Now he just asks for ‘green muffins’ every week!” — Carla, my next-door neighbor.
Zucchini Muffins

What You’ll Need For Zucchini Muffins

Two medium zucchinis (grated, don’t go wild trying to make perfect little shreds)
One and a half cups of all-purpose flour
Half a teaspoon of salt (just eyeball it, but not too much)
One teaspoon baking soda
One teaspoon ground cinnamon (or toss more in if you love spice)
Two eggs, lightly beaten (do your best, it’s fine)
Half a cup vegetable oil (I’ve swapped in coconut oil, also tasty)
Three-quarters cup of sugar (I use a bit less sometimes)
One teaspoon vanilla extract
Optional: Half a cup chopped walnuts or chocolate chips or literally any random nut you have

Zucchini Muffins

How To Whip Them Up

First, grate the zucchinis. No need to peel them — just chop the ends off and grate away.
Next, lightly squeeze the grated zucchini to get out some water. Don’t get dramatic and wring it to death, just a quick squeeze.
In one bowl, mix the dry stuff: flour, salt, baking soda, and cinnamon.
In another bowl, mix eggs, oil, sugar, and vanilla. Whisk it till blended-ish.
Dump the zucchini into the wet mix and stir until it looks all combined.
Add the dry mix to the wet mix. Don’t overthink it.
Fold in nuts or chocolate chips if you want.
Pour the batter into muffin tins. Fill each cup about two-thirds. No need for perfection.
Bake at 350°F (175°C) for 20-25 minutes. Stick a toothpick in. If it comes out clean, you’re golden.

Zucchini Muffins

Serving Suggestions

Slather these zucchini muffins with salted butter while they’re still warm… you’ll thank me later.
Add a scoop of vanilla yogurt on top for an easy breakfast.
Try slicing and toasting them the next day; a little crispiness is magical.
And for a late-night treat, break one in half and add a drizzle of honey or a dab of cream cheese.

Zucchini Muffins

Tips That Actually Matter

Here’s the straight-up truth: you don’t have to stress about technique. Use extra zucchini if you’ve got it, the result’s just a bit denser. If you’re worried about too much sweetness, cut the sugar — they’ll still taste great. Sometimes (okay, often) I make a double batch and freeze half for the days when life feels like a raccoon got into your pantry. Pulling out a homemade zucchini muffin on one of those days? Mood instantly improved. Any leftovers can live in a sealed container for three-ish days… if they last that long.

If you want to get wild with it, swirl in some peanut butter or throw in a pinch of nutmeg or ginger. Play around. Really, you can’t mess these up unless you try.

Zucchini Muffins

Author: Yous
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Moist and delicious zucchini muffins that make vegetables a tasty treat for any occasion.

Ingredients

Scale

2 medium zucchinis (grated)
1.5 cups all-purpose flour
0.5 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs, lightly beaten
0.5 cup vegetable oil
0.75 cup sugar
1 teaspoon vanilla extract
Optional: 0.5 cup chopped walnuts or chocolate chips

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Instructions

Grate the zucchinis, no need to peel them.
Lightly squeeze the grated zucchini to release some water.
In one bowl, mix the dry ingredients: flour, salt, baking soda, and cinnamon.
In another bowl, whisk together the eggs, oil, sugar, and vanilla until blended.
Stir the grated zucchini into the wet mixture.
Add the dry mixture to the wet mixture and combine.
Fold in optional nuts or chocolate chips.
Pour the batter into muffin tins, filling each cup about two-thirds full.
Bake at 350°F (175°C) for 20-25 minutes. Check with a toothpick; it should come out clean.

Notes

Use extra zucchini if you have it; just note it may be denser. Leftovers last up to three days in a sealed container.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg