Description
Zucchini Muffins are soft, spiced, and delightfully moist thanks to freshly grated zucchini. With cozy cinnamon flavor and one-bowl simplicity, these homemade muffins make vegetable baking easy—even for picky eaters. Perfect for breakfast, snacks, or dessert, they’re the ultimate comfort-food treat.
Ingredients
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2 large eggs
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270 g (1⅓ cups) granulated sugar
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10 ml (2 tsp) vanilla extract
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360 g (3 cups) packed grated zucchini
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170 g (¾ cup) unsalted butter, melted (or 240 ml / 1 cup vegetable oil)
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400 g (2¾ cups) all-purpose flour
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5 g (1 tsp) baking soda
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5 g (1 tsp) baking powder
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4 g (2 tsp) ground cinnamon
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2 g (1 tsp) ground ginger
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1 g (½ tsp) ground nutmeg
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1 g (¼ tsp) kosher salt
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Optional: 120 g (1 cup) chopped walnuts
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Optional: 150 g (1 cup) raisins or dried cranberries
Instructions
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Preheat oven to 350°F (175°C). Grease or line muffin tin.
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In a large bowl, beat eggs until light. Add sugar and vanilla; mix until smooth.
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Stir in grated zucchini and melted butter or oil.
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In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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Gradually mix dry ingredients into the wet mixture until just combined.
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Fold in optional nuts or dried fruit.
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Spoon batter into muffin cups, filling about 3/4 full (makes 12–18 muffins).
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Bake for 25 minutes or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to wire rack.
Notes
No need to peel the zucchini; it adds color and blends in.
Butter adds richness; oil provides extra moisture.
Avoid overmixing to maintain a light crumb.
For bakery-style tops, fill muffin cups nearly full.
Freeze well for meal prep or snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American