Zucchini Muffins

The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

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Photography Credit: Elise Bauer

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.

Zucchini Muffins

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

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • 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 tastes better.

If you are including both 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).

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.

2 In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.

3 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.

4 Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 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.

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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

Zucchini Muffins

Showing 4 of 255 Comments

  • Nechama

    These were great. Made for a holiday coming up in a few days. Thanks. I didn’t look at instructions and added all the ingredients together, mixed, poured and baked. I didn’t feel like making more than 12 so I made a pancake with the rest. Yum! Passing along the recipe.

  • Lawrenceene

    Hello I made these muffins last night. They were delicious. Batter made 18 muffins. I took them to work. Everyone loved them. I have another batch in in the oven now. Thank you

  • Donna Tagmeyer

    Do you peel the zucchini

  • mary anderson

    I used golden raisins and walnuts, 2 cups AP flour and one cup of pastry flour. Light and delicious, Came out of the tins easily and delicious with a spread of butter warm from the oven. We also love the recipe because the muffins do not taste overly sweet.

  • Carol

    They taste great but are quite dense maybe because I substituted 1 cup of whole wheat flour. Also wondered if I shredded the zuchinni too course. I’ve learned with carrot cake it’s better to shred the carrots fine. Maybe it’s the same with zuchinni?

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