This easy zucchini muffin recipe is moist and flavorful with grated zucchini, walnuts, and cinnamon. Batch production in just 30 minutes!
This zucchini muffin recipe is one of my favorite ways to use summer zucchini. The perfect breakfast or snack, these muffins are sweet, soft and incredibly moist with 2 cups of chopped pumpkin inside. Vanilla, nutmeg, and cinnamon fill it with warm, spicy flavor, and walnuts add a crunchy texture. (If you’re wondering, yes, chocolate chips would work here too!)
This zucchini muffin recipe is an updated version of a recipe I shared in 2021. I recently tested it again and updated it to be more similar to my favorite zucchini bread recipe, using a simplified ingredient list and a higher percentage of wet ingredients to achieve a more moist and tender texture. I really like this new version. I hope you like this version too.
These zucchini bread muffins are easy to make in just 30 minutes with basic equipment. How about going to the kitchen right now and cooking something?
Zucchini Muffin Ingredients
Here’s what you need to make this zucchini muffin recipe:
- zucchini, of course! To make this recipe you will need 2 cups of chopped pumpkin. That’s about 2 small to medium sized pumpkins, or 1/2 pound. Look for squash that is firm and shiny with no soft spots.
- all purpose flour – Level it with a spoon to avoid overfilling the measuring cup. If you want to make whole wheat zucchini muffins, replace half the white flour with wheat flour. (I don’t want to replace everything, otherwise the muffins will be dense).
- Baking powder, baking soda, eggs – Helps the muffins rise as they bake.
- sugar – It adds sweetness and helps complete the moist and soft texture of the muffin. I typically use cane sugar for these muffins, but regular granulated sugar would work too. I also tested it with brown sugar and it was delicious, adding a molasses-like depth. You can also use a mixture of white sugar and brown sugar.
- vegetable oil and milk – For moisture. If you don’t have vegetable oil, use another neutral oil like avocado oil, melted coconut oil, or even olive oil if you don’t like the taste. Any type of milk will also work, including almond milk and oat milk.
- Cinnamon, nutmeg, vanilla extract – You want a warm, spicy depth of flavor.
- walnut – For crunches.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
Sliced pumpkin for muffins
If this is your first time making baked goods with zucchini, you might be wondering how to prepare zucchini for muffin batter.
It’s very simple.
- There is no need to peel the pumpkin. Just wash it well and pat it dry.
- Grate on the large holes of a box grater. It takes just a minute to grate enough pumpkin for this recipe.
- Do not press or squeeze out excess moisture. It makes the muffins soft and delicious!
How to Make Zucchini Muffins
If you chop the zucchini finely, the muffins will come together quickly.
Start by making the dough. Mix dry ingredients together in one bowl and wet ingredients in another bowl. Stir the grated pumpkin into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix until combined. Add the chopped nuts and be careful not to overmix.
Lastly, bake the muffins. Grease a 12-cup muffin pan or line muffin cups with paper liners. Divide batter evenly between cups and bake at 400°F for about 18 minutes. The top of the muffin should spring to the touch and a toothpick inserted should come out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. take pleasure in!
Recipe Variations
Here are some fun ways to change up your muffin recipe:
- Swap squash. Replace the zucchini with shredded yellow squash, or use a mixture of the two.
- Try changing the mixin. Replace walnuts with chopped nuts, such as pecans, or dried fruit, such as dried cranberries or raisins. You can also make chocolate chip zucchini muffins by substituting chocolate chips for the walnuts.
- Play around with spices. Cinnamon and nutmeg are delicious in these muffins, but other warm spices like ground ginger and cardamom are also delicious. 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 then store it in the refrigerator for another 2 days.
They also freeze well. Let the muffins cool to room temperature, then place in an airtight container or bag and seal. Store in the freezer for up to 3 months.
Thaw frozen muffins by leaving them at room temperature for about 1 hour. I also like to thaw it in the microwave for about 30 seconds for a quick breakfast or snack!
More Pumpkin Recipes to Try
If you love these zucchini muffins, try one of these delicious zucchini recipes:
Want to make more muffins? Next time try these healthy banana muffins or morning glory muffins!
Zucchini Muffins
serve 12
Put summer zucchini to use with this easy zucchini muffin recipe! Soft, moist, and warmly seasoned, these muffins make a delicious breakfast or snack.
Prevent your screen from going dark
Preheat oven to 400°F and grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
In a large bowl, mix together the sugar, vegetable oil, eggs, milk, and vanilla. Stir in pumpkin.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the walnuts.
Divide batter evenly among prepared muffin cups, adding about ⅓ cup to each muffin. Bake for 15 to 20 minutes, or until the top springs to the touch and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
