Description
These Zucchini Muffins are moist, warmly spiced, and subtly sweet—perfect for breakfast, snacks, or lunchboxes. With grated zucchini, cinnamon, ginger, and nutmeg, they offer a cozy flavor and a tender crumb. Optional nuts or dried fruit add texture, and the recipe is easy to adapt for gluten-free or healthier variations.
Ingredients
-
2 large eggs
-
270 g (1⅓ cups) sugar
-
2 tsp vanilla extract
-
360 g (3 cups) grated zucchini, packed
-
170 g (3/4 cup) unsalted butter, melted
-
400 g (2¾ cups) all-purpose flour
-
1 tsp baking soda
-
1 tsp baking powder
-
2 tsp ground cinnamon
-
1 tsp ground ginger
-
1/2 tsp ground nutmeg
-
1/4 tsp kosher salt
-
120 g (1 cup) chopped walnuts (optional)
-
120 g (1 cup) raisins or dried cranberries (optional)
Instructions
-
Preheat oven to 175°C (350°F). Grease muffin pan.
-
In a large bowl, beat eggs, then mix in sugar and vanilla until smooth.
-
Stir in zucchini and melted butter.
-
In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt.
-
Fold dry mix into wet just until combined.
-
Add walnuts and dried fruit if using.
-
Spoon into muffin cups, filling 3/4 full.
-
Bake for 25 minutes or until a toothpick comes out clean.
-
Cool for 5 minutes in pan, then transfer to wire rack.
Notes
No need to peel the zucchini—just grate it.
If zucchini is very watery, give it a gentle squeeze.
Muffins freeze well up to 2 months.
For healthier variation, swap half the flour for whole wheat or reduce sugar slightly.
Can be made gluten-free using a 1-to-1 flour blend with xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American