If you’re searching for the perfect zucchini muffin recipe that’s moist, full of flavor, and easy to make, you’ve landed in the right place. These are a staple in summer baking, especially when gardens and farmers’ markets are overflowing with fresh zucchini. They’re the kind of wholesome treat you can enjoy for breakfast, a snack, or even dessert.

What makes these muffins truly special is the hidden vegetable magic of shredded zucchini. It adds a ton of natural moisture without overwhelming the flavor. Plus, zucchini is packed with nutrients, offering fiber, potassium, and vitamin C—making it a smart addition to your baking. You can read more about the nutritional benefits of zucchini from the USDA database.

These muffins aren’t just healthy-ish—they’re also light, fluffy, and bakery-worthy. The baking method includes a high heat burst at the beginning, which helps form those beautiful domed tops. This trick is rooted in solid baking science—check out this breakdown on how muffin tops rise properly from Serious Eats for more insight.

Why You’ll Love These Zucchini Muffins

Super moist and tender
Packed with warm spices like cinnamon and nutmeg
Easy to make with simple pantry ingredients
Great way to use up extra zucchini
Kid-approved and freezer-friendly

Ingredients You’ll Need

Here’s a list of the key ingredients to make these moist and delicious zucchini muffins:

1 ¾ cups (220g) flour – all-purpose, whole wheat, or a mix
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup (120ml) vegetable oil – or melted coconut oil
½ cup (100g) white sugar
⅓ cup (67g) brown sugar – packed
2 large eggs – room temperature
2 tsp vanilla extract
2 tbsp milk – dairy or plant-based
1 ¾ cups (210g) shredded zucchini – unpeeled
Optional add-ins:
- 1 cup semi-sweet chocolate chips
- Chopped walnuts, raisins, or shredded coconut
Optional topping: Coarse sugar or crumb topping

Kitchen Tools You’ll Need

Box grater for shredding zucchini
Large mixing bowls
Muffin tin (12-count)
Cupcake liners or non-stick spray
Measuring cups and spoons
Cooling rack

Step-by-Step Instructions

1. Preheat your oven

Set to 425°F (218°C). Grease or line a 12-count muffin pan.

2. Mix dry ingredients

In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg

3. Combine wet ingredients

In a separate bowl, whisk:
- Oil
- White and brown sugar
- Eggs
- Vanilla
- Milk

4. Add zucchini

Stir shredded zucchini into the wet mix—no need to blot.

5. Mix together

Combine wet and dry ingredients. Stir until just combined.
Fold in optional chocolate chips or nuts if using.

6. Fill muffin tin

Spoon batter evenly into the muffin cups, all the way to the top.
Sprinkle with coarse sugar if desired.

7. Bake smart

Bake at 425°F for 5 minutes, then reduce to 350°F (177°C) and bake for another 15–17 minutes.
Muffins are done when a toothpick comes out clean.

8. Cool and enjoy

Let cool for 5 minutes in the pan, then transfer to a cooling rack.

Optional Toppings and Variations

Crumb topping – Add texture with streusel from your favorite muffin recipe.
Cream cheese swirl – For extra richness.
Coconut sugar – For a lower-glycemic sweetener option.
Greek yogurt swap – Replace part of the oil for a protein boost.

Tips for Perfect Zucchini Muffins

Don’t overmix the batter—just combine until the flour disappears.
Use fresh zucchini for best moisture and flavor.
Skip peeling—the green flecks are pretty and packed with nutrients.
Use the high-heat trick to get those sky-high muffin tops.

Storage and Freezing

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Store in a zip-top bag for up to 3 months. Thaw overnight or microwave gently before serving.

Recipe Card Summary

Ingredients (quick view):

Flour, oil, eggs, sugar, vanilla, shredded zucchini, cinnamon, nutmeg

Steps (quick view):

Mix dry and wet ingredients separately
Combine, fold in extras
Bake at 425°F for 5 min, then 350°F until done

Yields: 12 muffins
Prep time: 10 minutes
Bake time: 20–21 minutes

Serving Suggestions

Spread with honey butter or almond butter
Pair with coffee or herbal tea
Pack in school lunchboxes

FAQs About Zucchini Muffins

Do I need to peel the zucchini?
No, the peel is thin and nutritious. It blends right into the muffin.

Can I make them gluten-free?
Yes, just use a 1:1 gluten-free baking mix.

Can I replace the eggs?
Try using flax eggs or applesauce for a vegan version.

Why are my muffins soggy?
You may have used overly wet zucchini or underbaked the muffins.

Can I reduce the sugar?
Yes, though the muffins may be less moist. Try swapping some sugar for coconut sugar.

Troubleshooting Tips

Dry muffins? Try adding a spoonful of applesauce next time.
Flat muffins? Make sure to preheat your oven and use the two-temperature method.
Too dense? Don’t overmix the batter.