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Bake up a batch of our delicious Zucchini Muffins with fresh garden zucchini. Picky-eater approved, and a great way for anyone to eat more veggies!
The Best Zucchini Muffins Ever!
In under an hour, you can bake up a batch of these easy Zucchini Muffins. They are delicious for breakfast or brunch, or any time of the day you’re craving a little sweet treat.
Just combine shredded zucchini in a sweet cinnamon and vanilla flavored muffin batter, along with chopped nuts. They bake up super moist from the moisture in the zucchini, plus a combination of oil and applesauce.
I’m not one to brag very much, but these really are some of the best Zucchini Muffins you’ll ever make!
This easy muffin recipe is based on our five-star zucchini bread recipe – one of the most popular recipes of all time here on A Family Feast. Over the years, we’ve had several readers write to us to ask if that bread recipe can be adapted to make muffins – and here’s how you do it!
Why you’ll love Zucchini Muffins
- They are a delicious way to get your kids to eat more vegetables – aside from a few little specks of green in the batter, you’d never guess that these muffins are loaded with zucchini!
- These muffins are quick to make and so delicious. Plus they freeze very well so you can always have a delicious treat on hand when the craving strikes.
- Zucchini Muffins are a great way to use up some of that zucchini growing in your backyard garden or from the local market.
Key Ingredients & Substitutions
- Fresh Zucchini – Simply shred your zucchini on the large holes of a box grater – skin and all – and no need to drain or squeeze out the liquid either. If you are using very large zucchini for this recipe, you will want to scoop any large, tough seeds before shredding.
- All-Purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Eggs
- Applesauce
- Vegetable Oil
- Granulated Sugar
- Vanilla Extract
- Nuts – We added chopped pecans, but you could use walnuts instead.
- Non-Stick Cooking Spray
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Box Grater – You’ll want large shreds so make sure that the box grater has a larger hole option.
- Stand Mixer with Paddle Attachment or a Hand Mixer and Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Rubber Scraper
- Two 12-portion Muffin Pans (standard size)
- Standard Muffin Paper Liners (see Baking Tips below – you’ll need between 18 and 24 of these liners.)
- Tulip Muffin Paper Liners (These are the ones we show in the photos.)
- Cooling Racks
- Optional – Ice Cream Scoop – A scoop is an easy way to portion out the batter. You can also use measuring cups or small ladles.
Baking Tips & Tricks
Zucchini muffins (and zucchini bread) tend to get very brown on the bottom as they bake, due to the natural sugars. To avoid over-browning, we used a couple of tricks:
- We triple-lined the muffin tins with paper liners – first with a standard paper liner, then two of the tulip papers. (When serving, you can remove the extra paper liner on the bottom.)
- We baked the muffins in the upper third of the oven. (Before pre-heating the oven, position the racks in thirds and bake on the upper most rack.) The more indirect heat will prevent the muffins from browning too much on the bottom.
The tulip paper liners we used can hold more batter than a standard-sized muffin paper liner so you’ll end up with 18 slightly over-sized muffins.
If you only have the standard-sized muffin papers, you’ll still want to at least double up the paper liners. You’ll end up with 24 smaller muffins that take less time to bake. (With the shorter baking time, the smaller muffins are less likely to over-brown on the bottom so two layers should be enough.)
How do I make Zucchini Muffins?
- Grate skin-on zucchini using the large holes of a box grater. (Remove any large seeds before grating.) No need to drain the zucchini – you’ll add any liquids to the batter.
- Beat eggs in a mixing bowl. Add applesauce and oil, then beat again.
- Add granulated sugar and beat to mix one more time.
- Whisk together flour, salt, baking soda, baking powder and cinnamon in a separate bowl.
- Chop the pecans.
- Slowly add the dry ingredients to the wet ingredients with mixer running on low. Scrape the sides as needed.
- Add in zucchini and nuts by hand and stir to combine.
- Line two 12-cup muffin tins with standard muffin paper in 18 holes. Place a double layer of tulip papers into the muffin papers. (The extra layers will stop the bottoms from over browning.)
- Spray the inside of the liners with kitchen pan spray, then divide the batter between the 18 papers. (Note: If using just standard muffin papers, fill all 24 spots with two papers each, spray and then divide the batter between the 24 prepared cups.)
Frequently Asked Questions
- Can I make Zucchini Muffins ahead of time? Yes. These muffins are delicious served at room temperature or refrigerated as well as still warm out of the oven.
- How do I store leftovers? Store at room temperature for up to two days, or refrigerate in an air tight bag or container for up to four days.
- How do I reheat leftovers? Warm for a few seconds in the microwave if desired. (Avoid overheating.)
- Can I freeze? Yes, these freeze very well. Just wrap individually with plastic wrap or in a freezer bag with as much air squeezed out as possible.
You might like these other Zucchini Recipes:
Click here for more delicious Zucchini Recipes!
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Zucchini Muffins
Bake up a batch of our delicious Zucchini Muffins with fresh garden zucchini. Picky-eater approved and a great way for anyone to eat more veggies!
Ingredients
3 1/2 cups shredded and packed zucchini, not drained or squeezed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3 whole eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 1/4 cups granulated sugar
4 teaspoons vanilla extract
1 cup chopped pecans
Non-Stick Cooking Spray
Instructions
- Line two 12-cup muffin tins with standard muffin papers in 18 holes. Place double tulip papers into the muffin papers. These three layers will stop the bottoms from over browning. Spray with non-stick cooking spray. (If using just standard muffin papers, fill all 24 spots with two papers each, then spray with the non-stick spray.)
- Preheat oven to 350 degrees F. with rack in the upper third of the oven
- Shred zucchini, lightly packing it down as you measure it.
- In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir to combine.
- In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
- Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat to fully combine.
- With a rubber spatula or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
- Divide the batter evenly between the prepared muffin cups using an ice cream scoop.
- Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out cleanly. (The bake time will vary depending on the muffin size you are baking. We baked 18 muffins in the tall tulip papers and they were fully baked in 28 minutes. If you are baking 24 smaller muffins, start testing at the 20-minute mark.) With either method, rotate pans halfway through for even baking.
- Remove muffins from the tins and cool on wire racks.
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