Zucchini Muffins

Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes. I’ve been experimenting with muffins and have settled on this one, a riff on our banana bread recipe. Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make. No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough. I say that the nuts and raisins/dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins. If you like nuts and raisins (or dried cranberries) by all means keep them in.

Zucchini Muffins Recipe

  • Yield: Makes 12-14 muffins.

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Method

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

zucchini-muffins-2.jpg

Links:
Zucchini muffins with chocolate chips from Chick in the Kitchen, based on our recipe
Zucchini basil muffins from Maki of Just Hungry
Gluten-free, dairy-free zucchini muffins from Yum-Oh

128 Comments

  1. Robyn

    Those look delicious and I’ve been staring at my enormous zucchini from my organic farm (CSA). Would it taste much different to use whole wheat flour? (trying to keep the Hubby healthy!)

    All I can suggest is to try it and let us know what you discover. ~Elise

    • Joyce Mosby

      I have been using whole wheat pastry flour and the texture is wonderful. My kids and granddaughter love them.

  2. Ophelia

    I have a question: Approximately how many medium-sized zucchinis would make 3 cups shredded? And could I make this in a loaf pan instead of muffins?

    So happy to see this! I’ve been looking for a zucchini bread recipe since the zucchinis have appeared at my local farmer’s market. Can’t wait to try it!

    Really hard to tell how big is a “medium-sized” zucchini. Maybe one zucchini will make one cup? maybe 1 1/2? For this recipe I used half of a very large garden zucchini, usually the kind so big that you end up stuffing it. ~Elise

  3. G

    Can you tell us what the butter measurement is in cups? We don’t have sticks over here and I can’t bear the thought of scraping out 10 T worth into a cup and hoping it all made it in. But thanks for including the oil replacement. And do you know if I could use applesauce as a 1 to 1 replacement for the oil.

    Enjoying your site and recipes as always. Thanks.

    Hi G, I decided to change the measure to simply 2/3 cup. Regarding applesauce, personally I never use it as a substitution, though others do. ~Elise

  4. mmc

    I like making a variation of zucchini muffins by omitting the cinnamon and nutmeg spices and adding dried apricots, golden raisins and sunflower seeds.

  5. Jeanette

    Someone asked about using whole wheat flour. This recipe works, or you can use half and half whole wheat and regular all purpose flous. I use the half and half myself.

    Zucchini and Carrot Muffins

    3 cups flour (your choice as to the combination)
    3 tsp cinnamon
    3/4 tsp cloves
    3/4 tsp allspice
    2 tsp baking powder
    2 tsp baking soda
    3 large eggs (see note below)
    1 cup honey
    1/3 cup vegetable oil
    1 tsp vanilla
    2 cups grated zucchini, well drained
    2 cups peeled grated carrot
    1/2 cup orange juice
    3/4 cup chopped walnuts or pecans

    Stir together the flour and spices, baking powder and baking soda. Separately blend the eggs in a blender with the honey, oil and vanilla.

    Combine the two mixtures and mix well. Then add the zucchini, carrots, orange juice and walnuts. Stir just until ingredients are evenly distributed. Spoon into greased muffin tins until nearly full.

    Bat at 370F for 15 minutes or until a toothpick inverted in the center of the muffin comes out clean. Invert and cool on a rack. These freeze very well.

    Makes 16 to 18 large sized muffins or 24 regular sized muffins.

    If you wish to bake this as a loaf, put in greased loaf pans and bake at 325F until done. Depending on the size of the loaf pan, they will take anywhere from 30 to 50 minutes to bake.

    Note: I always use extra large eggs now. I have noticed large eggs now seem the size of what medium sized eggs used to be and if you just use large, the recipe is dry or tough, just not the same consistency.

    Note: You can substitute grated apples or pears for the carrots or use a combination of 3 or 4 fruits. All work well.

  6. Voce

    Ophelia, my experience has been that substituting applesauce for HALF the oil in a recipe works fine. Total substitution makes the muffins way too dense & small.

  7. Estelle Rouso

    Hello, Just wondering if there is a way to use less sugar and still have the muffin taste wonderful. Estelle

    Why don’t you try it and see? For my taste the amount of sugar in this recipe is perfect. Unlike bananas, which are very sweet, zucchinis are not, so if you cut back the sugar, you cut back the sweetness. But it really is a matter of taste. I’ve seen recipes for savory zucchini muffins with herbs and cheese, and practically no sugar. ~Elise

    • Joyce Mosby

      I looked at several recipes. This already has half what others with the same flour has.

  8. Nancy

    Looking forward to trying these (WITH butter, WITH nuts, WITH raisins). One question: do you squeeze the moisture out of the zucchini before measuring?

    Hi Nancy, No, no need to squeeze the moisture out of the zucchini before measuring. ~Elise

  9. Kathy

    When in college, I experimented with the substitution of applesauce in blueberry muffins for the ( yes, this was an actual food science experiment)
    a) all egg
    b) all oil or butter (fat)
    c) both egg & butter

    I think that there was a fourth, but we are talking 15 years ago. I think I threw away that notebook 8 yrs ago, when I got married. However, what I firmly remember is: KEEP THE EGGS!! Substituting the applesauce (or plumsauce) for the oil or butter was okay, but I think voce above got it right, only substitute half the fat for the applesauce. Don’t try to do both, the muffins are like little hockey pucks. Substituting the sauce for the oil was okay, but for the eggs was not. Of the experiment, I know we didnt do half oil (there were no second stage experiments), just subst. the sauce for the oil was the best. You really need the lecithin from the eggs, and other egg-leavening properties to get a decent muffin, and don’t over stir!

  10. Mar

    Elise
    Would it be 1 cup or 1/2 cup of oil instead of butter? 1 cup seems like a lot.

    The substitution is 1 cup of oil instead of the 2/3 cups butter. If you check other zucchini bread recipes you’ll see that those that call for oil, along with the amounts of flour and zucchini that this recipe calls for, use 1 cup of oil. If you try it with less oil, please let us know how it turns out. ~Elise

  11. Allison

    As soon as I saw this recipe, I knew it was meant to be. I bought several zucchini this week and was worrying about not being able to use them before they went bad. I ran right home last night and made these — and while many of my culinary undertakings tend to go south quickly, these turned out just perfectly. I’m definitely planning on making these a summer staple.

  12. Catherine Lewis

    Robin, Whenever you use whole wheat flour ALWAYS separate your eggs and beat the whites till stiff and fold in. You will be very surprised by the results. Works everytime!!

  13. Chinya

    These are really good! I made them last night and my four year old son snuck a half muffin this morning before I left for work and polished off the other half when his dad was not looking! I added pecans cause we are pecan lovers and went with cranberries AND golden raisins which I think added a nice “zing.” Thank you Elise for always delivering!

  14. Melanie

    I have one finicky eater who can spot the slightest bit of green from a mile away. I tried grating the zucchini on the fine side of the grater to eliminate the strand look and added a few mini chocolate chips instead of nuts. I called them chocolate chip muffins. All 3 of my boys gobbled them up and asked me when I’m going to make more! Also one other thing to try from my grandmother: she added a can of crushed pineapple drained of juice and cut the sugar to 1 cup to compensate for the sweetness of the fruit. Oh, yummy!! It was such a delicious and unexpected combination.

  15. Gloria

    I’m sure this is a huge faux pas, but you did ask for zucchini ideas and recipes. I apoligize profusely in advance if this is a no-no, because I really like this site. :)

    Have you tried Heidi’s Special Zucchini Bread? I really like baking with veggies like zucchini, carrot, and pumpkin but hadn’t found a recipe I was happy with. I made this one on Friday (before I saw this muffin recipe!) and can’t stop eating it!

    I have pleeeenty of zucchini to use up, so don’t worry, I’ll be making the muffins as well.

    I haven’t yet tried Heidi’s recipe, but given how great everything Heidi makes is, I’m sure it’s fabulous. ~Elise

  16. lesterk

    Does anyone know if you can use other types of squash in this recipe? Or does zucchini have a special quality that makes it ideal for breads and muffins? Sometimes we have an abundance of yellow squash.

    Any summer squash will work fine in this recipe. ~Elise

  17. samiya

    Ooooo, I made them, and they were WONDERFUL!

    I left out the cranberries, because I don’t care for them, but it was a really good recipe anyways! Thanks!

  18. Robin

    I made these last weekend. They were good but not great- more my fault than the recipe. I like a very moist muffin and mine were more on the dry side. I want to attempt making these one more time; any suggestions on how to make my muffins more moist?

    These muffins should definitely not be turning out dry. I suggest taking them out of the oven sooner, or at least checking them sooner. ~Elise

  19. Marla

    If I made mini-muffins rather than regular, how should I adjust the cooking time/temp?

    It sounds great!

  20. Natalie

    These are delicious. I doubled the recipe and it turned out quite well. I used 6 small zucchinis to make 6 cups of shredded zucchini. I was short two tbsp of butter, but it didn’t seem to matter. Great with coffee!

  21. Beverly

    Hi elise,

    These zucchini muffins are sooo good! just right on the sweetness. I just made them now and my mom really enjoyed it. I just wanted to thank you for your wonderful blog which help me curb our dining-out habits. Ever since my cousin introduced me to your website, I have resorted to meal planning and almost all recipes are from this site. In fact, my next project is trying the chipotle cake, can’t hardly wait!
    Thanks again, so very much for bringing the love of cooking back to my life.

    Hello Beverly, Wow. I love to hear stories like that. Thank you! ~Elise

  22. Karin

    I tried this recipe yesterday. It made one pan of 6 jumbo muffins and one pan of 12 regular size muffins. I used golden raisins in the recipe and they turned out great. I used butter and I agree that using butter gives a great flavor. I will definitely make this recipe often. Thanks!

  23. Michele

    I tried this recipe a week ago and they turned out pretty good. Even with all of that sugar, they didn’t taste too sweet. Though while they tasted good, they turned out pretty dense. I wonder if it was because I forgot to add in the melted butter until after I stirred everything all together? Regardless, these were good enough to try again.

  24. chrisg

    My kids absolutely loved these muffins. The zucchini are so big in the garden right now. This is a great way to use them!

  25. Sarah

    You are so right, these are extremely easy to make. I’ve never really baked before, or cooked much at all. I accidentally even bought cucumbers instead of zucchinis and had to run back to the grocery store for the correct ingredient! The muffins were so moist and delicious, thanks for the recipe!

  26. Julie

    These muffins were delicious! For anyone who’s curious — applesauce works well enough in this recipe as a substitute for the eggs. I didn’t mean to substitute, but discovered at the last minute that I was out of eggs. I made a half recipe (6 super-full muffins), and used 1/4 cup applesauce instead of 1 egg. The only thing I’d change is to cut down on the sugar because the applesauce was sweet — but it seems like the sugar amount would be perfect in the original recipe with egg.

  27. Amber

    I made these yesterday, and ate one for dessert last night, one for breakfast this morning, and one for a snack this afternoon. There was a lot of zucchini in my CSA box this week, and I was glad to have a tasty way to use some of it up beyond my usual saute–and-throw-in-pasta-with-other-vegetables routine. The recipe made 16 muffins (filling each muffing cup 3/4 full) for me, so I froze 6, and my boyfriend and I will feast on the rest this week. These were so delicious! Thank you!

  28. Debbie

    Approximately how many pounds of zucchini will yield the required recipe amount? I won’t hold you to it. It’s frustrating not buying enough or having too much. A general rule of thumb would be great! Thank you!

    Great question. I’ll try to remember to weigh the zucchini the next time I make it. We just pick the zukes from our garden, so it’s never an issue. In the meantime, perhaps someone else making this has access to a kitchen scale and can leave a comment with the weight. ~Elise

  29. Corey M

    I’ve been looking everywhere for a volume to weight conversion for zucchini. I just made a double batch of these muffins and they turned out great.

    I found that a cup of carrots weighed approx 90 grams. I estimated the zucchini at 50% more than that, due to the additional moisture content, so settled on 150 grams per cup of finely grated zucchini.

    It worked great, good texture. I like extra zucchini so I may try 175g per cup next time. Hope this helps!

  30. Karen P

    Great recipe. I was really happy with the results and I don’t bake at all. Very moist and filling! Thanks, Elise.

  31. Julamayo

    I got up this morning and discovered a huge zucchini on my counter (A friend of my husband gave it to him at work) and found this recipe when looking for ideas on what to do with it. These muffins are so delish! I just made them with my two girls (age 5 and 2) and we all enjoyed one warm out of the oven. We strive to eat healthier every day so I made the following changes with perfect results. I used Sucanat as a replacement for the sugar and used one cup all-purpose flour and 2 cups whole wheat pastry flour. We also put in pecans because that’s what we had along with the dried cranberries. We will make these again soon with the summers bounty of zucchini. The best discovery by far is your website. I added it to my favs and will use it over and over, as well as the muffin recipe. Thank you!

  32. Diane

    These muffins looked so good, however when I tried them, they were not very flavorful or moist. I followed the recipe exactly. I think they would be better with more spice, brown sugar or honey. A little disappointing.

    Sigh. There are so many factors that go into baking that are beyond the reach of the recipe. If they were dry, then they were probably in the oven too long, given your particular oven and your particular muffin pan. If they weren’t flavorful enough for you, I suggest upping the spice amounts, also checking the age of your spices. Basically if a ground spice is more than a year old, it should be replaced. Using brown sugar is a great idea. You can also achieve the same effect by adding a teaspoon of molasses to the mix. ~Elise

  33. Melissa (another one)

    This recipe is another beautiful example of why I love Simply Recipes. Zucchini bread lends itself to endless variations, all of which are considered and honored. You’ve presented a strong base and said “go for it”. Thank you!

    I used what I had on hand–a zucchini that grated to about 2 cups, an added carrot and banana to make it about 3. Reduced sugar to about 2/3 cup (the amount in Chick in the Kitchen’s recipe). Some of that was brown, some white. Same with the flour–used up the bag of whole wheat pastry flour and added white to make three cups. Tossed a bit of orange rind in because it was there. Used butter, about a stick (less what I scraped off for something else over the weekend).

    And–awesome. This recipe is a fantastic base, and it’s hard to go wrong.

    Thank you thank you thank you!

  34. Becky

    Great muffins! I love zucchini and this recipe was yummy!

  35. k

    Thanks for this – I usually stick to my tried and true chocolate zucchini muffins but was looking for something a bit different. These are just the ticket – really yummy! Okay, but I am still a chocoholic, so instead of the nuts or raisins I put in chocolate chips.

  36. Lisa S

    This is a great recipe and I like that it has less sugar than many others. I made it today, with lots of modifications, and it still came out fabulously. I substituted a gluten-free flour mix for the flour, used a combo of yellow squash, banana, carrot and apple for the fruit, part coconut oil part butter, and chocolate chips instead of nuts. (I added 1/2 tsp of baking powder to balance the banana, though I’m not sure I needed it). Because of the gluten-free flour I made them in muffin papers (otherwise I find muffins fall apart when I take them out) and somehow I ended up with 2 dozen, but I’m sure they’ll freeze well.

  37. Silvertoe

    These muffins are delicious! Not too sweet, and I made an orange juice glaze to drizzle on top. I also used a combination of grated carrot in addition to zucchini and some raisins. I will certainly be making these again, just deliciously moist.

  38. Helana

    I love, love, love this recipe!

    (PS: I find that around 4 medium sized muffins equal 3 cups shredded).

  39. Lynn

    Thanks for the recipe! I just made it (added a little bit of apple) and it’s great!

  40. Jeanette C.

    Ok, everyone is talking about substituting butter for oil and oil for applesauce, but I would like to know how I should modify the recipe for buttermilk?

  41. tangledgray

    Made these today. I have no sweet tooth, so I cut down to 1/2 cup brown sugar. I think I may have twelve muffins all to myself, since they’re VERY unsweetened, but the zucchini went in perfectly. I only wish I’d had nutmeg on hand, but I didn’t and had to skip it. Next time… and there will be a next time. I used a bit more than half wheat flour and part oil, part butter… the fluffiness definitely suffered, which is fine by me, but I’d probably up it back to what you recommended if I was cooking for anyone other than my chewy-unsweet-muffin-loving self.

  42. Amy

    I made these over the weekend and was disappointed. The muffins came out great moist but I guess I am allergic to the nutmeg and my face broke out. I also didn’t like the taste. Will try another recipe that doesn’t use nutmeg.

    If you are allergic to nutmeg, I suggest leaving it out of this recipe if you make it again. ~Elise

  43. Irr1107

    I baked them last nite. Taste good and moist. However, it’s a little sweet for me. Is it best to reduce the amount of sugar OR can I use brown sugar instead?

    Either one. There is more air in the brown sugar so I’m guessing on a volume basis substituting brown for white will reduce the sugar content. ~Elise

  44. Suzanne

    Found this recipe on Google and made it for a brunch party this weekend – OMG! Muffins were DELICIOUS! Got comments like “best muffins in… the world” And they were all gone before supper time.
    Today I’ve cut the zucchinis down to 2 cups and added half a cup each of grated carrot and beets. I also cut the sugar down to 3/4 cup and added flax meal and 1 cup whole oats. Verdict: Less decadently amazing, but still surprisingly tasty and very moist!

    Thanks so much for this website!

  45. Pauline

    I made these and something went terribly wrong. Is the Baking Soda amount correct? There was absolutely no sweet taste or spice taste at all. They were bad…..I’m sorry. I have double checked to see what I might have done wrong. The only thing I can question is the 2 teas of B Soda

    The amount of baking soda is correct. I would check your spices, sounds like they might be old if you cannot taste them in the muffins. The other thing that might be going on is perhaps one of the zucchini you used was unusually bitter. This has never happened to me with zucchini, but it does happen with cucumbers. ~Elise

  46. Judy

    You were right about the butter. I made your muffin recipe using butter after making two loaves with oil. The butter has a lot more flavor and the muffins turned out picture perfect. Great recipe!

  47. Jee

    I made these just now and am munching on one as I type – lol
    I left out cranberries and nutmeg – (didn’t have any) and FORGOT to put in cinnamon (duh) so it has no spice in it but it’s still really good -
    I bought three small sized zucchinis at the grocer and only got about 2 cups when grated (with all the water) and used baking powder instead of baking soda…
    I love the taste and everything but my muffins didn’t brown as nicely as yours did nor did it puff up as pretty – :(
    Could it be substituting the baking soda with powder that caused the problem?
    Also, how hard do we have to beat the eggs? (stiffness-wise…)
    I’ll be making these again with spice next time…and hope they turn out as pretty as yours – :)

    Basically, never substitute baking powder for baking soda in a recipe, or vice versa, unless you make some other calculated adjustments. First, baking soda is a pure base. It combines with an acid to bubble up (try sprinkling a little baking soda on vinegar). Baking powder is just a combination of baking soda and a dry acid, such as cream of tartar. For this reason baking soda goes old quickly, and loses its rising power. The leavening in a baking recipe comes from using eggs, and/or baking powder (base and acid together), and/or baking soda (a base which reacts with the acid in a recipe such as buttermilk). This is all to say that you cannot substitute one for the other without consequences, often negative. Regarding the beating of the eggs, just beat them as if you were going to make them into scrambled eggs, so that the yolk and the whites are completely mixed. ~Elise

  48. Jee

    Wow, thanks for the detailed reply -
    I always wondered what the difference between baking soda and baking powder were… thanks for the clarification!!
    I’ll definitely be making these soon -
    with the “correct” ingredients. I’m adding cranberries and walnuts to it – I’ll let you know how it turns out!!
    Thanks always, for great recipes and great tips – :)

  49. Lisa D.

    Made this just now with an intimidatingly huge zucc. Very easy to make! I threw in some ground ginger. Delicious. Next I will try some savory zucc muffins with the other half of the squash.

    A tip for those with dry muffins: When you go to preheat the oven, put an baking dish of water on the lowest rack. Then put the muffins in when ready on the middle rack. Do not take out the water dish. The water will warm and boil but the condensation and moisture will stay in your baked dish. Wait until the oven is cool after baking to remove the water dish.

  50. Mary

    Wonderful Muffins! Thanks for sharing such a great recipe… my whole family is enjoying them, and i have linked others to your great muffins via my blog…
    http://generallywondering.blogspot.com/2009/07/best-zucchini-muffins.html

  51. suzyskitchen

    From a novice gardener and baker, this recipe was a success! I made a double batch of the original recipe, and added cocoa to the second half. Beautiful muffins!

  52. Carly

    These muffins came out beautifully! Only problem is, the nutmeg was somewhat overpowering, but maybe I am just sensitive? I am not sure. I think I will try to make these again tomorrow with a little less spice. Thank you for the great recipe!

  53. Donya

    Tried these tonight with 100% whole wheat flour(soft white wheat)and I whipped the egg whites before adding, as per suggestion, and they turned out AWESOME! My picky kiddos even thanked me for making them after devouring without complaint. Will definitely be making these again. Thanks a million!

  54. Carol

    Just made these with a giant zucchini from my CSA bag. I made the recipe as written, except subbed whole wheat pastry flour for one cup of the all-purpose flour, and subbed Penzey’s ‘cake spice’ mix for some of the cinnamon, omitted the nutmeg. Very, very moist and delicious–my 7 year old son also loved them! I plan to make them again (as the zuccs keep rolling in) and may add blueberries next time, maybe some lemon zest? Thank you for sharing your wonderful recipe.

  55. Minou

    DELICIOUS!

    That is all :)

  56. Nancy

    Tried this recipe because of all the raves. Personally, I thought they tasted very plain with an overpowering taste of baking soda. Kept checking to see if I forgot to add an ingredient. Well, I guess you can’t win them all.

  57. Stacey

    I just made these EASY muffins during my lunch hour today! my boss gave him one of those HUGE zucchini’s that are the size of an arm (LOL!) and so I have been trying to get creative with it. I must say that I LOVED this recipe. These muffins were just sweet enough, moist, spicy and just overall yummy! I am going to bring some in for my boss so he can see where part of his zucchini went to!

    To Minou: I didn’t get one hint of baking soda in my muffins. Did you use 2 level teaspoons and not tablespoons? Just a thought…because these truly are delicious!!

  58. Jane

    First of all, I love love love this site! Thanks, Elise, for great ideas, recipes, and writing!

    I made these muffins a few weeks ago, and used a giant sized muffin tin (it made six muffins). Had to increase cooking time, of course, but they were FABulous. (I sprinkled pumpkin seeds on top–yummy!)

    ANYway, I made them today, in a normal muffin tin, and they just didn’t get browned on top. They are certainly done (clean toothpick, top springs back) but they are a bit pale.

    Any ideas what the problem is? Thanks!
    Jane

    No idea. Ovens are all so different, half the time I can’t figure out why things do what they do in mine. ~Elise

  59. Erin

    Elise, this recipe has become a favorite of my 18-month old — as well as my husband and I. Since I have a wheat allergy, I modified it just a bit so that it was wheat/gluten free. I just substituted 3 cups Pamela’s Wheat Free Baking mix for the flour and only added 1 tsp baking soda.

    With nuts being a choking hazard for young children, I just finely ground the pecans in my food processor (a couple of good pulses does the trick), and added it to the batter.

    Adding 2 tablespoons of ground flax meal ups the fiber content and complements the taste of the muffins.

    Thank you so much for posting this! YUM! I’m going to link this to my website about healthier baby and toddler finger foods.

  60. Andrea

    OUTRAGEOUSLY delicious! I’ve been experimenting with sugar substitutes and made this change: I used a scant 1/4 cup xylitol and 1/2 cup Agave syrup – doesn’t register on the glycemic index, they say. We’re in Mexico at the minute, so Miel de Maguey (Agave syrup) is available readily here – I buy it at regular grocers in the States, too.

    I also added an additional 1/2 teaspoon pumpkin pie spice just for the allspice and ginger (and I love our fresh spices here).

    I took the suggestions of another and beat the egg whites first to soft peaks as I was using 2 cups whole wheat flour and 1 cup white. This helped offset the heaviness of the wheat flour.

    These are SOOOOOOO delicious – and you’re right the make a bit more than the dozen, even without the cranberries or raisins.

    I LOVE THESE MUFFINS. Thanks for the recipe. I’m making another batch tonight for our “language group” meeting tomorrow!!!

  61. PF

    Outstanding recipe!

    Of course, I made it with butter, but with equal amounts brown sugar and white sugar. Also tripled the recipe and it worked just as well in both mini and standard sizes. Thanks!

    Suggestion- an ice cream scoop is the best way to portion batter into muffin tins.

  62. Lorrie Scott

    If they taste as good as the batter they will be fantastic. I used dried cranberries, and had no nuts. Though I did not use applesauce, I have used it instead of eggs to reduce cholesterol in other recipes…not to replace oil…at least not in ones I have read.

  63. Chantelle Duckworth

    I adjusted this great recipie, by using 2cups organic whole wheat, 1/2cup organic stone ground flour and 1/2 cup organic quick cooking oats. I also added 4 tablespoons of organic milled flax for an omega boost. I substituted 1/2 cup of grapeseed oil, for the butter, to boost “good” fats.I added an extra tsp of dried ginger for its great digestive properties. I only used 1/2 cup organic white granulated sugar and a dropperful full of stevia to cut down on processed sugar. I added extra dried blue berries, cherries and cranberries (mixed equally) 1/2 cup and 1/2 cup rasins and 1 cup dark chocolate chips (as many schools no longer allow nuts of anykind- which sucks in my book because they are soooo good for you). These muffins worked out great and tasty!!! The whole family loved them!!! I’m thinking I’ll also add some pumpkin seeds next time (I’ll have to check with the school I guess =)

    Thanks again!
    Chantelle

  64. Kayla

    I made these today and they turned out awesome. For those of you wondering about whole wheat flour, I used half whole wheat and half white flour and it turned out fine. I used the recommended amount of butter, but I think it could have used a little more… maybe it was because I made my muffins smaller, but for the next batch though, I will probably use close to a cup of butter instead. I also would recommend some orange zest because even with the dried cranberries, there was something fruity missing still. Overall thumbs up!

  65. Naomi

    This recipe is awesome!! I used chopped rhubarb and flax seeds instead of nuts. Tasty!

  66. Pam

    Hi loved this I used probably well over 3cups zucchini and used dried cantaloupe instead of nuts/raisins tastes wonderful. I also made 6 giant muffins instead of smaller ones which I recommend sticking too the dozen smaller ones, the larger ones were dense almost cakey. Thank you so much for a recipe that goes so well with substitutions!

  67. Shaya

    I made these last night. I used whole wheat flour and reduced the amount of cranberries and walnuts to 1/2 cup each. They taste great. This was my first ever attempt at baking something entirely from scratch and now I feel I have the confidence to try more things. Thanks for the awesome recipe.

  68. Liz

    I have never made zucchini muffins before. My landlord gifted me a huge zucchini (netted 3 cups grated) and it was a little intimadating. So I made these muffins out of it, without changing the recipe at all. Yummmmmy! And they look just like the picture! I love that the recipe was so detailed, thanks for sharing it.

  69. Leigh

    Made these this weekend, minus the nuts and fruit, delicious! BTW, making it the way I did brings them to roughly 300 calories each muffin (12 total muffins in batch).

  70. Wanda

    Can I substitute cucumber for Zucchini?

    No. ~Elise

  71. alicia

    I just made these last night. They came out beautifully and are delicious! Since discovering your blog, I have become a food blog addict! I have found a few other blogs that I like such as white on rice couple, savory sweet life, and steamy kitchen, but yours is my favorite!

    Thank you for sharing your yummy recipes!

    You are very welcome. The food blogs you listed are among my favorites as well. ~Elise

  72. Sherry

    Thank you sooooo much for your recipe. I would always get my zucchini bread and muffins from a supermarket called “Whole Foods”. But when I started using Simple Recipe and then I saw the recipe for zucchini muffins. I said let me try baking me some zucchini muffins. Let me tell you, the family loves it and so do I. Now I don’t have to go to “Whole Foods” to get my zucchini muffins, I just go to my oven.

  73. Lisa

    I have made these using all whole wheat flour, and they were fantastic! The dried cranberries and walnuts really complimented the zucchini as well. The recipe as it is slightly overfills 12 muffin cups, but they bake up very nicely. 1 muffin makes a wholesome and filling breakfast.

  74. karen

    I can’t wait to make these muffins! I only have salted butter – could I use that and omit the pinch of salt.
    Thanks!

    Yes, you can use salted butter if you omit the added salt. ~Elise

  75. Whitney

    I just made these and added white chocolate chips. So delicious! Plus, my kitchen smells fabulous. We have about a half dozen huge zukes, so I will definitely be making more. I’ll have to go pick blueberries tomorrow and make muffins with them as well.

  76. ceci

    I’ve made these muffins four times in the last 2 weeks! It’s a struggle to use all of the zucchini that the garden produces, and this is a great, simple, and quick recipe to help with the struggle. I substituted in almonds and cherries and everyone I’ve given them to loves them. Very moist and delicious.

  77. Shannon

    Elise, my daughter has an egg and zucchini allergy (amongst others). I think I saw in a previous post that squash can be substituted for zucchini. Do you have any idea how the powder egg substitute works for the egg in this recipe? The egg substitute does not work for any boxed cake/cookie/brownie mixes, but I have successfully used it in other mixes I make from scratch, although not so well for cut-out cookies=:(

    Hello Shannon, no idea on the egg substitute. As for squash, zucchini is a type of summer squash, so any summer squash can be used – pattypan, crookneck, etc. If you want to substitute winter squash, I recommend looking up the pumpkin bread recipe on the site. ~Elise

  78. Susan Fineman

    Change NOTHING about this recipe! It is perfect as it is! This gives zucchini a whole new lease on life. I’ve searched for many years and this recipe is the BEST EVER….and the muffins come out as pictured, a tribute in itself. The neighbors were wowed and my fussy husband gave it two thumbs up as well. Thank you Elise Bauer for sharing. I’m going to find another zucchini for a second batch.

  79. Clarissa

    I love this recipe, but because of the wonderful thick texture of the batter, I had a hard time scooping it. Any tips on scooping perfect muffins?

    Also, I used muffin cups, just because I like them for on-the-go, and I ended up with about 20 muffins… is that okay? :)

    Hi Clarissa, yes thick batter is harder to scoop. Just do your best. I have no tips on how to scoop them perfectly. As for ending up with 20 muffins, hey if that’s what works for you, that’s what works for you. ~Elise

  80. Eva

    This is a great recipe. Thank you for posting it. Very simple, very moist and I am now finally able to counter-attack my insanely zucchini producing garden. Even my zucchini hating friend likes these muffins.

  81. Christina

    Holy holy, these are good. We only had one zucchini, so I used 1 cup shredded zucchini and about 2 cups shredded carrots; used half-and-half all-purpose and whole wheat flour; and added the raisins. Delicious! Thanks!

  82. wedelka

    These muffins are delicious! Yesterday I made a version with cranberries and today there is no trace of them :) Next time I will add less sugar, because they are a little bit too sweet for me. My version of these muffins you can see on my blog. Thank you for the recipe.

  83. Erin

    These muffins turned out moist and not too dense but they did lack flavor. I wonder if using salted butter would kick up the flavor a bit. The batter was quite tasty!

    Or you could add a little more salt to the batter. ~Elise

  84. Sarah

    I’m not sure what I did wrong, but my muffins have a very bitter taste. Any ideas? Baking soda? And out of curiosity, what acidic ingredient in this recipe is the baking soda reacting with? Thanks!

    Hi Sarah, not sure, perhaps the zucchini were a bit bitter? I know sometimes you can get pretty bitter cucumbers and they’re related. Regarding the acidic ingredient, eggs are acidic. ~Elise

  85. sue

    Thanks so much for this recipe, I just ate one and they are so good.
    I added raisins,walnuts and a handful of chocolate chips (for the kids).

  86. elise

    I made this recipe with whole wheat pastry flour and a little less sugar. It was wonderful!

  87. Sarah

    I made these and they were amazing. Then later I found the melted butter in the microwave. Yes, I forgot the butter and didn’t substitute anything for it and they were still incredible! I have made them a few times since then, but I am now leaving out the butter on purpose to make them lower fat. Try it because these are seriously great muffins even with no butter!

  88. C-A

    I love these muffins. Very moist and delicious. Thanks for posting. :)

  89. adie

    Awesome muffins! Everyone loved em! I halved the amount of cinnamon tho!
    Best,
    Adie

  90. adriana

    No baking powder for this recipe?

    No. Baking soda and eggs are the leavening agents. ~Elise

  91. Carrie

    These are great! I have made them several times and they are always a hit. I have made several of your other muffin recipes as well and I always get rave reviews from the family and my co-workers.
    Thanks!!

  92. Kate

    Mmmm… I made these last night and have been enjoying the results. I added a few chocolate chips for a little pizzaz – yum. To compensate, I replaced half the butter with unsweetened applesauce, so hopefully that evened things out a bit. I halved the recipe, and it made exactly 24 mini muffins with not a bit of batter to spare. Thanks for a great recipe!

  93. lovingshanelle

    This recipe is great. I just made them. I used whole wheat all purpose flour. I ran out of Vanilla extract and substituted with Almond Extract. The muffins turned out great!! Thanks for the recipe.

  94. Katie

    This recipe was delicious! We made it as zucchini bread (in a loaf pan) instead of muffins. We followed the recipe just as written, and we did include the nuts and raisins, but the bake time tripled (approx 1 hour 40 mins at 350 degrees). Fantastic zucchini bread! Thank you!

  95. Joni

    Really really great muffins! Tonight I am trying to make it as a bread in a 13 x 9 pan, (no cupcake holders) so we will see what happens, you really can’t mess this one up! I snuck flaxseed and wheat germ in also! I have to use egg replacer due to allergy and still comes out great everytime!

  96. Gail

    Were really tasty – I added walnuts and cranberries. Only trouble, the first batch overflowed into my oven and filled the house with smoke due to filling the cupcake tin up to the top like the recipe said to do. The next batch did fine with filling the usual 2/3 of the way.

  97. Grace

    I don’t know what I did wrong, but I ended up with a very thick dough not batter. Help?

    Well, it’s definitely not a runny batter with all that zucchini and flour. It’s more substantial, much more like a bread dough. ~Elise

  98. Ricci

    I also was worried about the thick dough, at first, but not after they turned out perfectly! This recipe was easy, wholesome, and was the first muffing recipe that I feel turned out like the picture! I had half a zucchini left from dinner that I wanted to use up, so I found your recipe. I added two shredded carrots to the zucchini to make the 3 cups…and I love them!! Your site is my favorite for healthy, all natural recipes. Thanks!

  99. Terry Nee

    I just took these out of the oven-YUMMY! The recipe made 12 standard muffins and 10 mini muffins. I followed the recipe exactly, except I didn’t have unsalted butter, so I used salted butter. Can you tell me why recipes call for the unsalted vs salted? The muffins are great, so I don’t think it made a difference. Thanks

    Recipes call for unsalted butter so you can exactly measure how much salt to add to a recipe. If you use salted butter, you don’t know how much salt you are using. ~Elise

  100. Teresa

    Great recipe! I made a few modifications to make it a little healthier and they turned out airy and delicious:
    - instead of butter, use 1/3 c. canola oil & 1/3 c. applesauce
    - replace half the flour with whole wheat
    - separate eggs and beat whites until frothy
    - omit 1/3 c. sugar
    I also added dark chocolate chunks instead of cranberries.

  101. Katie VanBlaricum

    EXCELLENT muffins! I used butter, walnuts, and raisins, and they were the best zucchini bread or muffins I’ve ever made! Thank you!

    P.S. I believe I did substitute white whole-wheat flour for half of the flour, and it worked great!

  102. mel

    This is the BEST recipe ever!

    So tasty & yummy, they are addicting.

    Thanks so much!

  103. Priya

    This was unreal. So Delish and instantly gobbled up by men who like meat. Excellent way to sneak in some veges. Also I amended it with one ripe banana. Heavenly. Thanks so much for the recipe :)

  104. Jackie

    Made double batch of these tonight to use up the scads of zuccini coming from the garden. They’re really good. Perfect muffin texture, not too heavy, nor too light. Great shape too. I used 1/2 butter, 1/2 oil, and added a mix of pumpkin seeds, raisins, salted peanuts, hazlenuts, and chunks of good dark chocolate (cuz that’s healthy too, right?) My sons asked twice if they really had zuccini in them!
    Thanks!!

  105. Lisa @Fern Creek Cottage

    What a fabulous recipe! The muffins come together so easily and they look great. More importantly they are moist and delicious!! I’ve made them twice now, both times I used 2c white flour and 1c whole wheat flour. You can’t even taste the w.w. The second time I made the muffins I added a streusal topping…yummo!

  106. Erin K.

    This has become my go-to zucchini muffin recipe! I like mixing green and yellow zucchinis, it adds a nice color to the muffins.

  107. Tracy

    I made these today for me and my infant twins (who have inherited my love of baked goods!) I used 1 c. whole wheat white flour and 2 cups all-purpose flour. Turned out great! I also snuck some chocolate chips into my muffins. What a treat for mommy!

  108. China

    I loved this recipe, although I did make some substitutions not because I felt it needed a change but rather just because of what I had on hand when I decided to make them!

    I used vegetable oil instead of butter (didn’t want to use margarine)

    I didn’t have nutmeg, so I used ground cloves instead – it was fantastic! (Especially because I added 1/3 cup of cocoa and some chocolate chips to make them chocolatey…the cinnamon, cloves and chocolate together were fantastic.)

    I also used all 3 cups whole wheat flour and they were delicious. With this and the walnuts, they are really substantial.

    This is my go-to recipe. Won’t try anything else!

  109. Julie

    I made this for my son’s preschool class as “mini muffins” and everyone LOVED them. I was worried that 4 year old would balk at “zucchini” but everyone ate and loved them. I left out the nuts (for allergy reasons) and cranberries (I didn’t have any!) I also substituted some whole wheat flour. I used 1 1/2 cups whole wheat and 1/2 cup white flour, but didn’t end up adding all of it because the batter was already getting too thick! I’ve had many requests for this recipe and added the link on my blog.

    Thanks for sharing!

  110. oks

    I’ve baked these muffins last night, with a few alterations, and they turned out AMAZING! Moist, spongey, crumbly, mmmm…

    What I’ve changed:
    - no butter: 2/3 cups of corn oil + some sour cream
    - only 1 cup sugar instead of 1 1/3
    - almonds and pumpkin seeds instead of walnuts
    - fresh lingonberries instead of raisins (have a lot of them)
    - topped muffins with pumpkin seeds, grated coconut, almond slices and sesame seeds.
    - the recipe yielded 17 normal-sized muffins!

    And I’ve grated the zucchini unpeeled, so it introduced lovely flecks of green here and there. Will definitely be doing these again!

  111. Mary

    Ok, this is my first time making anything with zucchini so I have a question….. do you peel the zucchini before shredding it or do you just leave it as is and shred the whole thing?

    Hi Mary, usually you can just shred the whole thing. The only time I would peel the zucchini first is if I were working with one of those huge foot-long fat zucchini baseball bats you get sometimes in a garden when you forget to pick and the zucchini just gets huge. Sometimes then the outside peel can get a little tough. ~Elise

    • Jenn

      I peeled mine so my stepson didn’t try to pick out the green things. If your zucchini are clean and unblemished it should be fine to grate them with the skin on. I roast them with the skin on and eat them that way all the time. But feel free to do it the way that feels best for you.

  112. Sandra

    I made these this morning and they were fantastic. They were super-moist and I like the butter for the flavor it adds instead of the oil. Folks, try this recipe exactly as it is before you start changing anything. Its perfect the way it is!

  113. 'BJ'

    I don’t usually like muffins because they are oily. The butter made the difference. I really enjoyed them. They don’t ‘keep’ well because the kids and grandkids devour them before I get a chance to ‘keep’them.

  114. Heidi

    I’m wondering what, if any, changes need to be made for high altitude. Also I’m worried that the batter is too dense–more like cookie dough. I did use 1 cup of whole wheat flour and 2 cups all purpose. These are for my son’s snack day tomorrow and I’m worried they’ll turn out hard and dry.

    Don’t know about the high altitude, I don’t do high altitude baking. As for the whole wheat flour, it should make much of a difference. The zucchini itself will make the dough much thicker than you would expect. Though zucchini (in season) is very moist. Out of season, well, you might want to add a little water to the batter. ~Elise

  115. Meghan Kershner

    So, I made these last night and they turned out great. I didn’t add the optional nuts and fruit, and *still* got 18 muffins out of it. Maybe my tins are smaller than the author’s?

    Great with my morning coffee and eggs!

  116. alison

    Delicious! I didn’t have quite enough zucchini so I used some grated apple to make up the difference and they are yummy. Thank you!

    • Jenn

      I used apples with my zucchini too, especially this time of year when you can find both in the farmers market for a very low price. This batter would also be great with carrots, I think.

  117. Lara

    I made this for my picky three year old, omitting rasins and nuts. I doubled the amount of zucchini by chopping 6 small zucchinis very fine in my food processor and kept all the liquid. The added liquid made for a very moist batter – not dough-like at all – more like cake. I baked for 20 mintues at 350 in a convection oven. The muffins are super-delicious and a huge hit with our family and our son’s best friend’s family. I will make them again the same way.

  118. Candace

    I tried this recipe and tried to make it vegan. I made the following substitutions-
    Coconut oil instead of butter
    3 tablespoons flackseed meal w/ 6 tablespoons warm water mixture instead of eggs

    Also instead of regular sugar I used 1 cup of splenda baking mix and 1/3 cup brown sugar. Then I use a mixture of 1/2 whole wheat and 1/2 white flour. I found the mixture to be a bit dry so I ended up adding a cup of unsweetened coconut milk.

    The recipe turned out great! I think using the coconut milk & oil was a good choice

  119. Kim

    Fabulous recipe. Brought it into work and all of my co-workers loved them!

  120. Jenn

    These muffins were awesome! I used 1cup of sugar instead of 1 1/3c, I used 1/3cup melted butter and 1/3cup applesauce for the 2/3c butter, and I used 1/2 cup rolled oats, 1/2 cup whole wheat flour mixed with 2 cups of white flour (to equal 3 cups of flour) to include a little more fiber. They turned out perfect!!! They were moist and flavorful and fantastic. I will definitely make them again and again.

  121. Sarah

    This is a terrific recipe!! we make them in our mini muffin tin and my children devour them.

  122. Maria

    Hi there
    Do I have to squeeze the water out of zucchini?
    Ta
    Maria

    • Elise

      If your zucchini is quite wet, then put it over a sieve and let it drain for a while. But squeezing shouldn’t be necessary.

  123. Hillie Dreuth

    Thank you for a great recipe.mine were not as pretty as yours but taste Superb!

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