Zucchini Muffins

Garden overflowing with zucchini? Make this zucchini muffins recipe to use it up! They're moist, puffy, and warmly spiced with nutmeg and cinnamon.

zucchini muffins recipe

These zucchini muffins are the perfect way to use up (or at least make a dent in) a summer surplus of zucchini. A single batch uses 2 full cups of shredded squash…and if you’re anything like me, you’re going to make WAY MORE than a single batch. I’m on my third already this summer!

These zucchini muffins are moist, puffy, and warmly spiced with nutmeg and cinnamon. They’re also fairly healthy. I make them with whole wheat flour, olive oil instead of melted butter, and, of course, lots of zucchini. Right now, my favorite breakfast is one of these zucchini muffins and a cup of coffee or tea. I hope you love them too!

Zucchini muffin recipe ingredients

Zucchini Muffin Recipe Ingredients

Here’s what you’ll need to make this zucchini muffins recipe:

  • Zucchini, of course! You’ll need 2 cups of zucchini shredded on the large holes of a box grater, from about 2 small-medium squash.
  • All-purpose flour, whole wheat flour, and almond flour – I love this combination because it’s wholesome, but it still yields fluffy, moist, and tender muffins.
  • Baking powder and eggs – To help the muffins rise as they bake.
  • Almond milk – For moisture. Feel free to swap in another milk if you prefer. My homemade oat milk would work nicely. If you don’t need the muffins to be dairy-free, regular milk would also work.
  • Extra-virgin olive oil – It adds richness and enhances these muffins’ amazing moist texture. If you don’t like baking with olive oil, substitute a neutral-tasting oil, such as vegetable oil, canola oil, or melted coconut oil.
  • Cane sugar – For sweetness.
  • Cinnamon, nutmeg, and vanilla – They fill these zucchini bread muffins with warm, spiced flavor.
  • Walnuts – For crunch! They also add extra fiber, protein, and healthy fats.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Mixing bowl of wet ingredients

How to Make Zucchini Muffins

This zucchini muffin recipe is super easy to make! Here’s how it goes:

First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the grated zucchini to the bowl of wet ingredients.

Pouring dry ingredients into bowl of wet ingredients

Then, combine them. Pour the dry ingredients into the bowl of wet ingredients…

Hand folding batter in large bowl with rubber spatula

…and fold until just combined. Careful not to overmix!

Mixing walnuts into zucchini muffins batter

Finally, fold in the chopped nuts, and bake! Grease a 12-cup muffin pan, or place cupcake liners in the muffin cups. Evenly divide the batter among the cups and bake at 400°F for about 18 minutes, or until the tops of the muffins spring back to the touch and a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

Healthy zucchini muffins on marble background

Best Zucchini Muffins Tips

  • Don’t wring out the zucchini. Many zucchini bread and muffin recipes tell you to squeeze the moisture out of the zucchini. Not this one! Here, we want all that moisture to go into the muffins, making them really soft and tender. Yum!
  • Freeze some for later. Stored in an airtight container at room temperature, these zucchini muffins will keep well for about 3 days. If you want to have them around for longer than that, I recommend storing them in the freezer. Thaw frozen muffins overnight in the fridge, or pop them in the microwave for about 30 seconds. I love to keep a stash on hand for quick breakfasts on busy mornings!
  • Change up the mix-ins. Not a fan of walnuts? That’s ok! Replace them with chopped pecans, dried cranberries, or chocolate chips.

Zucchini muffins recipe

More Favorite Quick Bread and Muffin Recipes

If you love these healthy zucchini muffins, try one of these quick bread or muffin recipes next:

Looking for more zucchini recipes? Find 35 of my favorites here!

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Zucchini Muffins

rate this recipe:
4.95 from 36 votes
Prep Time: 15 minutes
Cook Time: 18 minutes
Serves 12
Moist and flavorful, these healthy zucchini muffins are a delicious breakfast or snack! Make them when you have lots of garden zucchini on hand, or whenever you're craving a tasty, wholesome treat.



  • Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
  • In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.


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Rate this recipe (after making it)

  1. Melinda Hoke

    I don’t know what happened, but very dry.. should have added a lot more oil.

  2. Ana

    Is it possible to just use just one type of flower for the muffins? Could I use all wheat flour or all purpose flour or just almond flour and not all three? I would like to try the recipe but I prefer to keep things simple. One flour ingredient would simplify. And I don’t have almond flower, but I have coconut flower.

    • Jeanine Donofrio

      Hi Ana, yes, you could use additional all-purpose flour in place of the wheat flour.

  3. PABlues

    5 stars
    Wow these are exceptional! I needed to add a carrot since I didn’t have enough zucchini. I swapped I spelt flour for whole wheat (didn’t have). Used fresh microplaned nutmeg. Wow tender muffins with amazing taste. Well done L&L development team! 💕

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Alison

    4 stars
    Muffins have a moist, fluffy texture but found the flavour a bit lacking for my sweet tooth. Might try again with sultanas instead of nuts.

    • Phoebe Moore (L&L Recipe Developer)

      Glad you enjoyed the recipe! The sultanas would add a nice sweetness here.

  5. Renée

    5 stars
    Excellent! I love the fact that I didn’t to get water out of the zucchini. I replaced the eggs with flaxseeds with success.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Renée, great to know! So glad you enjoyed the muffins.

    • Carol

      Thank you for saying that because I was wondering if flax eggs would work!

  6. Lori

    5 stars
    So yummy! I made a few tweaks: 1/2 cup applesauce in lieu of oil, 1/4 sugar & 1/4 cup chocolate chips in lieu of sugar and 1/2 cup old fashioned oats in lieu of almond flour. Ended up having to bake in a bundt pan – my son has my muffins tins! 🤦🏼‍♀️ Roughly same baking time with excellent results!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lori, so glad you loved it!

  7. Kathleen

    Hi, How would I adjust the recipe for high altitude? I am at 5200 ft. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kathleen, unfortunately, we don’t have experience with baking at altitude. Wish I could help more!

  8. Sherry

    I can’t wait to try these! Where do I find the nutrition information, please?

    • Jeanine Donofrio

      Hi Sherry, I’m sorry, we don’t post nutrition facts but you can type the ingredients into a site like my fitness pal.

  9. Amanda

    5 stars
    These are delicious muffins! Not sweet, light and fluffy. A great use for the garden zucchini bounty.

    • Jeanine Donofrio

      Hi Amanda, I’m so glad you loved them!

  10. Cathy

    5 stars
    This is an excellent muffin recipe. It would be so much easier if the measurements also had grams included. It takes so long to measure the cups and tablespoons, etc. So much easier to weigh and more accurate.

  11. Tracy Li

    5 stars
    Made these exactly as the recipe stated. They were delicious! Even my daughter ( who thinks she doesn’t like zucchini) loved them. She ate 2 right after they cooled down!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.