I just made Easy Zucchini Muffins and honestly the moist, fluffy crumb with a sneaky hit of brown sugar had me eating two before I even remembered to take photos.

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I adore these Easy Zucchini Muffins because they’re fast, honest, and actually taste like something. I love that vanilla extract makes the crumb sing without trying too hard.

And the grated zucchini keeps them moist but not gummy, gives real texture and sneaks in summer produce without drama. I’m obsessed with the browned edges and the way the top crisps when you bite in.

Zucchini Muffin Recipes can be simple and still feel slightly indulgent. Messy, reliable, and gone before noon.

Worth every crumb. I always make them, never regret it.

Seriously. No question.

I’ll eat three in one sitting.

Ingredients

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Flour brings structure, scoop and level, you know.
Baking powder helps them rise light and fluffy.
Baking soda gives lift when wet, quick reaction.
Salt wakes up the sweetness and balances taste.
Ground cinnamon adds warmth and cozy spice notes.
Brown sugar gives molasses depth and chewy crumbs.
Granulated sugar sweetens and helps golden edges form.
Eggs bind everything and add a bit of protein.
Vegetable oil keeps muffins moist and tender inside.
Yogurt or milk adds tang and extra moistness.
Vanilla brings a round, familiar sweet aroma.
Grated zucchini keeps them juicy without tasting veggie.
Chopped nuts give crunch and toasty, nutty flavor.
Turbinado sugar makes a crunchy, pretty top crust.
Basically, these parts all play nice together.

Ingredient Quantities

1 3/4 cups all purpose flour (scoop and level, you know)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, room temp if ya got the time

1/2 cup vegetable oil or neutral oil of choice

1/4 cup plain yogurt or milk (makes them moist)

1 teaspoon vanilla extract

1 1/2 cups grated zucchini, packed (about 1 medium to large zucchini, squeeze out excess if real wet)

1/2 cup chopped walnuts or pecans, optional but tasty

Turbinado sugar for sprinkling on top, optional

How to Make this

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1. Preheat oven to 375°F and line a 12 cup muffin tin with liners or grease it lightly; this recipe makes about 12 muffins.

2. In a big bowl whisk together 1 3/4 cups all purpose flour (scoop and level, you know), 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1 tablespoon ground cinnamon so it is all evenly mixed.

3. In another bowl beat 2 large eggs with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until smooth and a little fluffy; stir in 1/2 cup vegetable oil, 1/4 cup plain yogurt or milk, and 1 teaspoon vanilla extract.

4. Pour the wet mix into the dry ingredients and stir just until mostly combined; do not overmix or the muffins get tough. A few streaks of flour are ok.

5. Fold in 1 1/2 cups grated zucchini (packed; squeeze out excess if it was super wet) and 1/2 cup chopped walnuts or pecans if using. Taste the batter for balance if you want but no raw egg please.

6. Spoon batter into prepared muffin cups, filling about 3/4 full. If you like a little crunch sprinkle turbinado sugar on top of each muffin before baking.

7. Bake at 375°F for 18 to 22 minutes, till the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, not raw batter.

8. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a rack to finish cooling. They set up better as they cool.

9. Store leftover muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days; warm 10 to 15 seconds in the microwave before serving if you like them cozy.

10. Quick tips: don’t wring the zucchini bone dry, just squeeze gently so you keep moisture without making the batter watery. Room temp eggs help with texture but cold ones will work too. If you want them healthier swap half the oil for applesauce, but they will be denser.

Equipment Needed

1. Oven (preheated to 375°F)
2. 12-cup muffin tin (liners or grease)
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk (or hand mixer) and a rubber spatula
6. Box grater for the zucchini
7. Wooden spoon or sturdy spatula for folding
8. Cooling rack and toothpick for doneness checks

FAQ

Q: Can I use whole wheat flour instead of all purpose? A: Yes you can, but use half whole wheat and half all purpose or add an extra 2 tablespoons of liquid. Fully swapping will make them denser and a bit drier.

Q: Do I need to peel the zucchini? A: No need. The skin is mild and adds color. If you dont like flecks, peel it first.

Q: Why are my muffins sinking in the middle? A: Usually from underbaking or opening the oven too soon. Also too much liquid or too much leavening can cause collapse. Check oven temp and test early with a toothpick.

Q: Can I skip the nuts? A: Absolutely. They add crunch but arent required. Chocolate chips or dried fruit work fine instead.

Q: How do I grate zucchini fast? A: Use the large holes on a box grater or a food processor with a grating disc. Pack it into the measuring cup, dont fluff it up too much.

Q: Will these freeze well? A: Yes. Cool them fully then freeze in a single layer on a sheet. Transfer to a freezer bag after frozen. Thaw at room temp or warm in the microwave.

Simply Zucchini Muffins Recipe Substitutions and Variations

Flour: swap all purpose for 1 3/4 cups whole wheat pastry flour for nuttier flavor and slightly denser muffins, or use a 1:1 gluten free blend (look for one with xanthan gum) if you need GF, but expect a bit more crumbly texture.
Sugars: replace the 1/2 cup brown + 1/4 cup granulated with 3/4 cup coconut sugar for a caramel note and similar sweetness, or use 3/4 cup all brown sugar if you want more chew and moisture.
Oil: use equal amount (1/2 cup) melted butter for richer flavor, or swap for 1/2 cup applesauce to cut fat and add moisture, though muffins will be a bit softer and less crisp on top.
Yogurt/Milk: substitute the 1/4 cup plain yogurt with 1/4 cup sour cream for tangier, richer muffins, or use 1/4 cup buttermilk for extra tenderness; non dairy milks like almond work too, just keep quantity same.

Pro Tips

1) Don’t wring the zucchini like you mean it, just squeeze gently with your hands or press with a towel until it stops dripping everywhere. Too wet and the batter gets runny, too dry and the muffins come out dry. Aim for slightly damp, not sodden.

2) Measure the flour by scooping with a spoon into the cup then level it off. If you pack the flour into the cup your muffins will be dense and gummy. Also, mix the batter until you only see a few streaks of flour; overmixing makes them tough.

3) If you want taller muffins, fill the cups almost to the top and give the pan a quick knock on the counter to remove big air pockets. Rotate the pan halfway through baking if your oven has hot spots so they brown evenly.

4) Swap half the oil for applesauce to cut calories but expect a slightly denser crumb. If you like a bolder flavor toast the nuts first for a minute or two in a dry pan, then chop. Sprinkle turbinado sugar on top for crunch right before baking, it makes them feel fancy.

Simply Zucchini Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Easy Zucchini Muffins and honestly the moist, fluffy crumb with a sneaky hit of brown sugar had me eating two before I even remembered to take photos.

Servings

servings

Calories

253

kcal

Equipment: 1. Oven (preheated to 375°F)
2. 12-cup muffin tin (liners or grease)
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk (or hand mixer) and a rubber spatula
6. Box grater for the zucchini
7. Wooden spoon or sturdy spatula for folding
8. Cooling rack and toothpick for doneness checks

Ingredients

1 3/4 cups all purpose flour (scoop and level, you know)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, room temp if ya got the time
1/2 cup vegetable oil or neutral oil of choice
1/4 cup plain yogurt or milk (makes them moist)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, packed (about 1 medium to large zucchini, squeeze out excess if real wet)
1/2 cup chopped walnuts or pecans, optional but tasty
Turbinado sugar for sprinkling on top, optional

Directions

Preheat oven to 375°F and line a 12 cup muffin tin with liners or grease it lightly; this recipe makes about 12 muffins.
In a big bowl whisk together 1 3/4 cups all purpose flour (scoop and level, you know), 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1 tablespoon ground cinnamon so it is all evenly mixed.
In another bowl beat 2 large eggs with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until smooth and a little fluffy; stir in 1/2 cup vegetable oil, 1/4 cup plain yogurt or milk, and 1 teaspoon vanilla extract.
Pour the wet mix into the dry ingredients and stir just until mostly combined; do not overmix or the muffins get tough. A few streaks of flour are ok.
Fold in 1 1/2 cups grated zucchini (packed; squeeze out excess if it was super wet) and 1/2 cup chopped walnuts or pecans if using. Taste the batter for balance if you want but no raw egg please.
Spoon batter into prepared muffin cups, filling about 3/4 full. If you like a little crunch sprinkle turbinado sugar on top of each muffin before baking.
Bake at 375°F for 18 to 22 minutes, till the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs, not raw batter.
Let muffins cool in the tin for 5 to 10 minutes, then transfer to a rack to finish cooling. They set up better as they cool.
Store leftover muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days; warm 10 to 15 seconds in the microwave before serving if you like them cozy.
Quick tips: don’t wring the zucchini bone dry, just squeeze gently so you keep moisture without making the batter watery. Room temp eggs help with texture but cold ones will work too. If you want them healthier swap half the oil for applesauce, but they will be denser.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.