This easy zucchini muffins recipe is moist and flavorful, packed with grated zucchini, walnuts, and cinnamon. Make a batch in just 30 minutes!
This zucchini muffins recipe is one of my favorite ways to use up summer zucchini. A perfect breakfast or snack, the muffins are sweet, soft, and incredibly moist, thanks to 2 whole cups of shredded zucchini inside them. Vanilla, nutmeg, and cinnamon fill them with warm, spiced depth of flavor, and walnuts add delicious crunch. (If you’re wondering—yes, chocolate chips would work here too!)
This zucchini muffins recipe is an updated version of one I shared back in 2021. I recently re-tested it and updated it to be more similar to my go-to zucchini bread recipe, using a streamlined ingredient list and higher ratio of wet ingredients to get an extra-moist and tender texture. I can’t get enough of this new version, and I hope you love it too.
These zucchini bread muffins are easy to make with basic equipment in just 30 minutes. Why not head to the kitchen and make a batch right now?
Zucchini Muffins Ingredients
Here’s what you’ll need to make this zucchini muffins recipe:
- Zucchini, of course! You’ll need 2 cups shredded zucchini to make this recipe. That’s about 2 small-medium zucchini, or 1/2 pound. Look for squash that are firm and glossy without any soft spots.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup. If you’d like to make whole wheat zucchini muffins, feel free to replace half the white flour with wheat. (I wouldn’t replace all of it, or the muffins will be dense.)
- Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
- Sugar – It adds sweetness and helps perfect the muffins’ moist, soft texture. I typically use cane sugar in these muffins, but regular granulated sugar will work too. I’ve also tested them with brown sugar, and it’s delicious, adding extra molasses-y depth of flavor. You could even use a mix of white and brown sugar.
- Vegetable oil and milk – For moisture. If you don’t have vegetable oil on hand, use another neutral oil like avocado oil, melted coconut oil, or even olive oil if you don’t mind the flavor. Any type of milk works too—almond milk, oat milk, etc.
- Cinnamon, nutmeg, and vanilla extract – For warm, spiced depth of flavor.
- Walnuts – For crunch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Shredding Zucchini for Muffins
If you’re new to making baked goods with zucchini, you might be wondering how to prep the zucchini for the muffin batter.
It’s super simple:
- No need to peel the zucchini. Just wash it well and pat it dry.
- Grate it on the large holes of a box grater. It only takes a minute to grate enough zucchini for this recipe.
- Don’t press or squeeze out the excess moisture. It makes these muffins soft and delicious!
How to Make Zucchini Muffins
Once you shred the zucchini, the muffins come together quickly:
Start by making the batter. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Stir the grated zucchini into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts, being careful not to overmix.
Finally, bake the muffins. Grease a 12-cup muffin pan, or place paper liners in the muffin cups. Evenly divide the batter among the cups, and bake at 400°F for about 18 minutes. The tops of the muffins should spring back to the touch and a toothpick inserted should come out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Variations
Here are a few fun ways to change up this muffin recipe:
- Swap the squash. Replace the zucchini with shredded yellow squash, or use a mix of the two.
- Change up the mix-ins. Replace the walnuts with other chopped nuts like pecans, or swap them out for dried fruit like dried cranberries or raisins. You could also make chocolate chip zucchini muffins by replacing the walnuts with chocolate chips.
- Play with the spices. The cinnamon and nutmeg are delicious in these muffins, but so are other warming spices like ground ginger and cardamom. Feel free to experiment with different combinations!
How to Store and Freeze Zucchini Muffins
Store these zucchini bread muffins in an airtight container at room temperature for up to 3 days. You can store them in the fridge for another 2 days after that.
They also freeze well. Allow the muffins to cool to room temperature, then seal them in an airtight container or bag. Store in the freezer for up to 3 months.
Let frozen muffins sit at room temperature for an hour or so to thaw. I also love to defrost one in the microwave for about 30 seconds for a quick breakfast or snack!
More Zucchini Recipes to Try
If you love these zucchini muffins, try one of these delicious zucchini recipes next:
Want to make more muffins? Try my healthy banana muffins or morning glory muffins next!
Zucchini Muffins
Ingredients
- 1¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ¾ cup cane sugar or brown sugar
- ½ cup vegetable oil, plus more for the pan
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, from about 2 small-medium (½ pound), don't press or squeeze
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
- Evenly divide the batter among the prepared muffin cups, adding about a scant ⅓ cup to each one. Bake for 15 to 20 minutes, or until the tops 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 to a wire rack to cool completely.
Hi – could I swap unsweet applesauce for the oil?
I’ve made these twice as is, and they are delicious!
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.
How would you adjust the baking time for mini muffins? Thanks!
I haven’t tried, but I’d start checking at half the time, they cook quickly!
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!
Hi Heidi, oat flour can be tricky, it’s not usually a 1:1 swap, I would just use more all purpose flour.
Thank you! Great zuchinni muffin RECIPE. I added unsweetened cocoa to part of batter…also yummy.
Do you have any nutritional breakdown especially calories?
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.
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.
Hi Abi, I’m so glad you loved them!
Delicious! I was surprised how light the texture is. Will definitely make again. Thanks!
Hi, could you tell us the weight measurement for the amount of zucchini needed, instead of cups?
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
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?
Hi Morgan, I’d make our zucchini bread recipe instead, here’s the link!: https://www.loveandlemons.com/zucchini-bread/
I too would like to know if this would work with flax eggs, being vegan. Thank you.
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.
How do we make this vegan? without using eggs?
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.
Hi! Really love all your recipes – thank you for sharing this one too! Quick question: should the walnuts be toasted or raw? Thanks!
Hi Debbie, I use them raw.
I almost always toast nuts before adding to baked goods. 325 degrees for 4 minutes. They don’t get enough toasted flavor steaming inside the muffin.
The recipe is great and I like that you don’t have to squeeze the zucchini. I’m going to increase the recipe by 25% and bake longer to make larger muffins.
I have everything but the almond flour. Any substitutes or suggestions?
Thanks!
Hmm… it might work with just more flour, but the flavor and texture is so good with the almond flour, I highly suggest it.
Thanks for the response! ;o)
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.
Thanks!
I’m so glad you loved them!
Hello
I was wondering if I could make these lovely muffins vegan… can I replace flax eggs?
Thanx
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.
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 🙂
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.
Could I use honey or maple syrup in place of the cane sugar?
Hi Ann, no, it would throw off the wet/dry ratios, but coconut sugar would be a good alternative.
Ok, thanks! ☺️
These look amazing! Would love to find a gluten free recipe, any suggestions?
Hi Tracey, I think an all purpose GF mix like Bob’s would work in place of the all purpose and wheat flours.
We can’t have 2/3 flours listed. We can the almond flour!
Any suggestions for this?!
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.