Zucchini Muffins

These healthy zucchini muffins are fluffy, moist, and warmly spiced with cinnamon. Easy and delicious, they're the perfect breakfast or snack!

zucchini muffins recipe

I hope you’re still bringing home tons of zucchini from your garden, the farmers market, or the store, because these zucchini muffins are just too good to miss! They’re moist, puffy, and full of warm flavor from nutmeg and cinnamon. All that, and they’re good for you, too! I make these healthy zucchini muffins with whole wheat flour, olive oil instead of melted butter, and (of course) lots of zucchini. Serve one with a cup of coffee or tea, and you’ll have the perfect breakfast or snack.

Zucchini muffin recipe ingredients

Zucchini Muffin Recipe Ingredients

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

  • Zucchini, of course! You’ll need 2 cups shredded zucchini, 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 here too.
  • 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 or avocado oil.
  • Cane sugar – For sweetness.
  • Cinnamon, nutmeg, and vanilla – They fill the zucchini muffins with warm, spiced flavor.
  • Walnuts – For crunch! They also add nutty flavor 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 walnuts, and bake! Divide the batter into a greased 12-cup muffin pan and bake at 400°F for about 18 minutes, or until the muffin tops spring back to the touch and a toothpick inserted comes out clean.

Allow the muffins to cool for 10 minutes in the pan 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 freezing them. Thaw frozen muffins overnight in the fridge, or pop them in the microwave for right around 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!

Zucchini Muffins

rate this recipe:
5 from 16 votes
Prep Time: 15 mins
Cook Time: 18 mins
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, yet wholesome, treat.


  • ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • ½ cup + 2 tablespoons almond flour, spooned and leveled
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil or neutral oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, no need to squeeze out excess water
  • ½ cup chopped walnuts


  • Preheat the oven to 400°F and grease a 12-cup muffin tin.
  • 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.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Sarah

    5 stars
    I think these actually get better the next day. I accidentally made 11 vs 12 muffins so I baked them a couple of minutes longer. They’re good. Not too sweet, nice with breakfast.

  2. Lanelle

    How would you adjust the baking time for mini muffins? Thanks!

    • Jeanine Donofrio

      I haven’t tried, but I’d start checking at half the time, they cook quickly!

  3. Heidi

    This looks amazing! I don’t have any wheat flour on hand—do you think oat flour would be a good substitute?! Thank you so much!

    • Jeanine Donofrio

      Hi Heidi, oat flour can be tricky, it’s not usually a 1:1 swap, I would just use more all purpose flour.

  4. Lauri Barr

    5 stars
    Thank you! Great zuchinni muffin RECIPE. I added unsweetened cocoa to part of batter…also yummy.

  5. Shelley

    Do you have any nutritional breakdown especially calories?

    • Jeanine Donofrio

      Hi Shelly, I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like My Fitness Pal for the info.

  6. Abi

    5 stars
    These were just amazing – moist, not too sweet (I used coconut sugar) and they have a nice flavor which i think ut from the nutmeg.

    • Jeanine Donofrio

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

  7. Lucie

    5 stars
    Delicious! I was surprised how light the texture is. Will definitely make again. Thanks!

  8. Angie

    Hi, could you tell us the weight measurement for the amount of zucchini needed, instead of cups?

  9. ashok

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  10. Hi! Could I make this in a loafpan vs. muffin tins? I’d need to increase the time, but wondering with all the moisture if it would cook through in the middle without burning on the outside?

  11. Barb

    I too would like to know if this would work with flax eggs, being vegan. Thank you.

    • Jeanine Donofrio

      Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.

  12. Hetal

    How do we make this vegan? without using eggs?

    • Jeanine Donofrio

      Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.

  13. Debbie

    Hi! Really love all your recipes – thank you for sharing this one too! Quick question: should the walnuts be toasted or raw? Thanks!

    • Jeanine Donofrio

      Hi Debbie, I use them raw.

  14. Stephen

    I have everything but the almond flour. Any substitutes or suggestions?


    • Jeanine Donofrio

      Hmm… it might work with just more flour, but the flavor and texture is so good with the almond flour, I highly suggest it.

      • Stephen

        Thanks for the response! ;o)

      • Stephen

        5 stars
        Well, I held off making these until I got some more Almond Flour. Glad I did.

        These turned out great!

        Wife loved them, and neighbor is offering some organic zucchini, so, looks like I’ll be making some for the freezer.


        • Jeanine Donofrio

          I’m so glad you loved them!

  15. Niloufar Doroud

    I was wondering if I could make these lovely muffins vegan… can I replace flax eggs?

    • Jeanine Donofrio

      Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.

  16. Leia

    Do you think this would work with a flax egg instead of the egg? Looking for a zucchini muffin recipe to make for some vegans 🙂

    • Jeanine Donofrio

      Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.

  17. Ann

    Could I use honey or maple syrup in place of the cane sugar?

    • Jeanine Donofrio

      Hi Ann, no, it would throw off the wet/dry ratios, but coconut sugar would be a good alternative.

  18. Tracey Vavrek

    These look amazing! Would love to find a gluten free recipe, any suggestions?

    • Jeanine Donofrio

      Hi Tracey, I think an all purpose GF mix like Bob’s would work in place of the all purpose and wheat flours.

  19. Sara

    We can’t have 2/3 flours listed. We can the almond flour!
    Any suggestions for this?!

    • Jeanine Donofrio

      Hi Sara, these won’t work with only almond flour… I think a GF all-purpose blend like Bob’s may work to replace the regular and whole wheat flours though.

A food blog with fresh, zesty recipes.
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.