This Zucchini Muffins recipe makes for a delicious grab-and-go breakfast or snack! They're full of sweetness, softness, and moistness; you won't be able to stop at just one!
Looking for more easy zucchini recipes? Try my classic Zucchini Bread or Double Chocolate Zucchini Bread next!
About This Recipe
You won't believe that these zucchini muffins are actually made with zucchini. They're deliciously soft, fluffy, moist, and most importantly, easy to make! All you need are two bowls and a whisk to make this recipe. No fancy equipment required. Gone are the days of complicated recipes yielding mediocre results. These muffins will exceed all your expectations!
These moist zucchini muffins are not only great for breakfast but also wonderful as a midday snack. My wife loves having these during her workday, so I make a full batch and keep them in the freezer for whenever she wants one. Just pop them in the microwave for a bit, and they come out like they're fresh from the oven!
I'm really serious when I say these muffins are the moistest muffins ever. The freshly grated zucchini, egg yolks, and vegetable oil all add massive amounts of moisture to the batter. If you're planning to impress some friends, family, or coworkers with something sweet, this is the recipe to try!
Key Ingredients
Grated zucchini: You need 2 cups of grated zucchini for this recipe, which is about 2 small zucchini or 1 medium zucchini. Don't squeeze out the liquid after grating, as the zucchini juices are what keep the muffins from being too dry.
All-purpose flour: No fancy flour required here. All you need is all-purpose flour. When measuring, make sure to spoon and level it off with a flat edge instead of scooping directly from the bag, which can pack in too much flour.
Cinnamon + vanilla extract: This combination brings a warm and cozy flavor that makes your muffins that much more delicious
Baking powder and baking soda: I use both to give the muffins a superior rise.
Salt: Helps elevate all the flavors.
Sugar: Sugar sweetens the muffins. You can also substitute brown sugar for a more caramelly flavor.
Vegetable oil: I like using oil rather than butter because oil is more convenient to measure and adds plenty of moisture and richness. You can also use coconut oil or even olive oil.
Eggs: Use room temperature eggs so they incorporate more easily into the muffin batter.
Instructions
STEP 1: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
STEP 2: In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Stir in the grated zucchini.
STEP 3: Add the dry ingredients to the wet ingredients and stir until JUST combined and all the flour is moistened. Do not overmix. Overmixing will make your muffins tough instead of tender.
STEP 4: Spoon the batter into the muffin cups all the way to the top.
STEP 5: Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 15-17 minutes until a toothpick inserted into the center comes out clean (a few dry crumbs are fine, but there should be no wet batter). Let the muffins cool in the pan for 5 minutes.
Note: The reason we start at 425°F is to give the muffins an initial burst of heat to make them extra tall with domed tops.
Zucchini Muffins
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 small or 1 medium; grate on the largest hole of box grater)
Instructions
- Preheat your oven to 425°F. Grease a 12-cup muffin pan or use paper liners.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until JUST combined. Do not overmix. Overmixing will make your muffins tough instead of tender.
- Spoon the batter into the muffin cups all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 15-17 minutes until a toothpick inserted into the center comes out clean (a few dry crumbs are fine, but there should be no wet batter).
- Let the muffins cool for 5 minutes in the pan before removing.
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