I just made them and could not wait to cool. Delicious. I added some shredded apple and split the batch so one batch had nuts and one did not! Yummy. My batch made 18 which was perfect!
I made your zucchini muffin recipe and they are delicious. I’ve made them three times in the last month. My husband loves them.
Made this recipe and added dark chocolate chips and blackberries….delicious!
These were awful like others said waay too much baking soda and flour. I cooked for only 21 minutes and they weren’t even browned but were dry dense and floury.
Baker beware: I just tried these this morning, just as the recipe was written. I have to agree with many other previous comments that there is way TOO much baking soda in the recipe. After eating one muffin, my tongue is a little numb with the after affects. I do bake a lot and this recipe could use some adjustment with that. The overall taste was okay, but sorry, I don’t think I’ll make this one again.
Made these last night. Sadly, very disappointing. Turned out flavorless, and despite not over-mixing they are thick and chewy.
I doubled the recipe! Turned out awesome! I’m trying to cut down my sugar though so I only used 2 cups of brown sugar. You might want to add just a teensy bit more liquid when doubling this recipe. I added 1/3 cup of milk.
Nutrition Facts nuts and craisin, made
Amount Per Serving
% Daily Value *
Total Fat 16 g 24 %
Saturated Fat 6 g 32 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 50 mg 17 %
Sodium 204 mg 9 %
Potassium 138 mg 4 %
Total Carbohydrate 50 g 17 %
Dietary Fiber 5 g 19 %
Sugars 26 g
Protein 5 g 11 %
Vitamin A 7 %
Vitamin C 7 %
Calcium 5 %
Iron 4 %
You can taste the baking soda in these muffins. Followed the recipe exactly. I would not recommend this recipe.
I put a little lemon juice into the baking soda to make it fizz, that way you will not have that baking soda taste in the muffins!
Hi Mika, if you do that you force the baking soda to make bubbles outside of the muffin batter instead of inside the batter, thus negating the whole purpose of the baking soda. You may as well leave it out.
I made the recipe exactly as written, and these muffins turned out amazing. Not dry or anything. My whole family scarfed them down. Even my veggie-averse husband. :) I made a double batch and it made enough for 4 trays (12 e.) of muffins.
does anyone know the nutrition facts for these muffins
Hi, Elizabeth! Try this website for calculating nutritional info — it’s the one I use most often! https://www.verywell.com/recipe-nutrition-analyzer-4129594
When reading the recipe I questioned the amount of baking soda for 12 muffins, two teaspoons is a LOT. Wish I would have stuck with my gut, you can really taste it. I will try to half the amount next time I try these.
These muffins turned out dry and flavor-less.
Is this batter okay to make the night before and bake in the morning?
Hello Nicole, no, the zucchini muffins use a “quick bread” batter, which means that the leavening action starts happening as soon as you put the dough together. You should bake the bread as soon as you make the dough/batter.
They’re in the oven right now! If using a regular cupcake pan this recipe makes more than 12, just fyi.
I’m always looking for ways to use up zucchini and am a muffin addict. I just made these. I swapped in a cup of whole wheat flour for one of the white cups, reduced the sugar by a 1/3 c (to make it one cup), but threw in some chocolate chips (in lieu of nuts so the kids can take them to school) and the zest and juice of half a lemon for a little twist. They look and taste delicious. For kids who don’t like green flecks in their muffins, peel the zuch!
JUst made these (as in they are sitting in my counter and cooled enough for me to try one). So so good. Instead of cranberries and walnuts I added a diced Granny Smith Apple and chopped pecans. Delicious!
I’m so glad you like them Jennifer!
WOW……made these muffins today ,so so yummy and moist with a delicious cinnamon taste.I added 2 cups of sultanas as that was the only dried fruit I had in pantry but followed the exact recipe and have to say they came out of the oven looking just like the picture with the recipe.The great thing about this recipe is that you could add whatever you like so next time I will experiment….Thank you Simple Recipes for a great muffin recipe…………
I made a gluten free version of these muffins and added protein powder and chocolate chips as well, they were amazing!!
I have a question. This recipe calls for 2 tsp of baking soda. I was always told that you have to have some type of ACID in the recipe like buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa powder (not dutch process), or honey or the baked goods will taste metallic or soapy. Is this recipe supposed to have 2 tsp. of baking soda or is that amount incorrect?
The amount is correct. Baking soda is also activated just with heat. Try pouring some boiling water over a little baking soda and you’ll see it foam up like crazy.
Hi I want to make these for class and as I’m reading through the comments I see they can dry out quickly like a bread? It it okay to make them the night before and stick them in a Tupperware container or should I wake up extra early to make them?
Hi Lila, muffins are always best freshly baked, but these should be fine if you make them the night before and store them in an air tight container.
I have made these muffins a few times now & my family & I love them! I have used Craisins and fresh cranberries both delicious! I did use whole wheat flour instead of white flour. I’m going to use some of these suggestions about the sugar and butter to make them even healthier! Thanks for the share!
These were super tasty but flat in appearance. Any idea why they didn’t crown??
Hi Kati, several things could affect rise — how old your baking soda is, how old your eggs were, how long you let the batter sit before baking, how much you beat the batter. The batter should only be mixed until the flour is incorporated.
This was my first time making muffins. They turned out delicious!! I normally dont eat pastries, but cant wait to have these with my cafe tomorrow!
I’m so glad you liked them Jessica!
Just made these. Used no sugar added applesauce instead of butter. Substituted 1/4 cup brown sugar + 1/2 white sugar instead of 1 & 1/3. Switched out 1 cup of flour for whole wheat flour and put chopped apples instead of dried fruit. Little dense, but taste amazing!
I made these muffins and actually got 18 muffins. I’ll be taking them into work tomorrow. I thought they were good. Reminds me of spice cake or something.
Do you think adding chopped apples would be a good addition?
Sure, why not? Let us know how it works out for you.
The muffins turned out great! They taste so good, now I just wish there was a frosting recipe for the muffins too! My sis told me it was the best muffin she’d ever tasted. :)
Hi, I loved these muffins but wondered if there’s a way to make them a bit healthier – do you think I can replace some of the butter with greek yogurt, and use whole wheat flour? What about replacing sugar with maple syrup?
My thinking is that the greek yogurt replacement reduces the amount of liquid in the overall recipe, but using maple syrup instead of sugar will but that back in…
I made these the other day and they were fantastic. I substituted applesauce and a bit of oil for the butter and they were great! I have a whole garden full of zucchinis, so we will be making these again! Thank you for the great recipe!
Hi Mandy, how much applesauce and oil did you use?
I used 1/2 C applesauce and a little less than 1/4 C canola oil.
I made these with gluten free flour and they turned out just like the picture and taste awesome with good texture. Thank you!
I thought that with the muffins having a vegetable in them, I would work to make them even healthier for my family so I used 1/4 C. Dried milk and 1/4 C. Soy protein powder and reduced the flour to 2 1/2 cups. I also replaced the white sugar with half the amount of Stevia. I increased both the cinnamon and nutmeg by about half each, both for extra flavor and extra health benefits.
I have been using this recipe for about two years now and I absolutely love it! I’ve made muffins and zucchini bread, and both turn out great. Thank you so much for sharing this recipe – it’s a family favorite!
Should I let the zucchini drain before adding ? Or just use right after grating?
Hi Jeannie, it’s a good idea to let it drain a few minutes first if your zucchini is rather wet.
If you add the zucchini to the ‘dry’ mixture, instead of to the egg/sugar mix, it will soak up the moist from the zucchini without the juices going to waste. That’s what I also do with carrot cake, it worked really well also for this recipe.
I am trying this with lemon zest and a little of the juice. Hope the muffins come out okay.
Do you know if these freeze well? I’d like to make these ahead of time for a camping trip. Also, as long as I use 1 cup, could I sub pumpkin seeds & sunflower seeds for the walnuts? How about dried blueberries & cranberries as long as I don’t exceed 1 cup combined..?
Hi Karen, muffins usually do freeze well so I would expect these to freeze well too. Yes, swap out the walnuts with pumpkin seeds and sunflower seeds. Sounds great! Dried blueberries and cranberries would work too.
Karin, I have made this recipe a few times and frozen the muffins. They freeze great! They make a great quick breakfast for my toddler too; just microwave straight out of the freezer for about 45 seconds and he gobbles them up! :)
I freeze these muffins all the time. They thaw beautifully!
I just harvested 2 zucchinis from my garden and found your recipe. They turned out great!
E – Thanks for a good base – I used it to explore today – used 1 cup sour dough starter with 2 c. dry whole wheat, honey from Spain and brown sugar, with grated zucchini (the size of a neanderthal’s club). Bonus is that the recipe almost doubled and they are edible!!! Enjoy summer where you are.
I have (fresh) frozen grated zucchini. Would I be able to use that if I let it thaw and drain first?
Hi Kerry, yes, you should be able to use the defrosted, drained shredded zucchini.
I had a ton of zucchini from our summer CSA and found this recipe. Just made them and they are AMAZING. Thank you!!
These are amazing!! Thanks!
I like the ratio of ingredients – more zucchini less sugar than most – but I want to make loaves. Would I need to make any changes?
Hi Elizabeth, here is the zucchini muffin recipe in loaf form: http://www.simplyrecipes.com/recipes/zucchini_bread/
I made these last night and they turned out GREAT! Just like th pictures! I didn’t have nutmeg so I used garam masala instead. Boyfriend loved them. Will definitely make these again.
I forgot to put the butter in, I was so sad. Low and behold they are delicious and and no fat!!
Dear Elise, our family LOVES your banana muffin recipe, so I am sure this one will be fabulous, too. I would like to make them as mini-muffins…do you know how long they should bake? Thanks.
Hi Colleen, great question! I have not made them in a mini muffin pan. If anyone else reading this has, please feel free to weigh in.
I made these as mini muffins and they took about 14 minutes.
Hi, SK – Thanks so much for this information! Very helpful.
Mine tasted fine and smelled great! But it was a little on the dry side. Any suggestions on how to make it more moist on the next batch? Thanks!
Hi Tery, two things can influence the moisture level, assuming the ingredient amounts are constant. First is the shredded zucchini itself. Does it seem a little dry? Zucchini varies wildly in its moisture level. If you put the shredded zucchini in a colander or sieve and no moisture drips out, sprinkle it with some water. Second is the baking time, which can vary depending on your oven and how much you filled up your muffin cups. So test early.
Mine came out moist but dense as a rock. Batter was like bread dough
Hi Rosemary, sounds like perhaps the batter was over-beaten. That will make it tough and dense.
All I can say is Oh My God. These came out Soooo Good.
Uh oh. I bought zucchini today, Sunday, for muffins I don’t need to make until Thursday. Can I make and freeze these muffins? I suppose I should wrap them air-tight in clingwrap before freezing them, yes?
I feel stupid asking this question, but do you peel the zucchini before grating it?
Hi Carolyn, great question! No, no need to peel the zucchini before grating it.
I made these pretty much exactly to recipe (subbing in Nuttelex instead of butter coz I’m allergic to dairy), and instead of sultanas I used 1 Cup of fresh grapes off our vine – they turned out fabulously! The measurements delivered 16 generously-sized muffins. Thanks for a great recipe :)
You can also substitute coconut oil — it’s healthier than butter, tasty, and super easy to work with!
These worked great. I used half bread flour and half rye wheat flour because that’s what I had around and I subbed out 1/2 c of the granulated sugar for brown. The consistency came out just right though a tad sweet. I might just reduce the sugar overall to just 1 c. or maybe even 3/4 c. I also used the optional raisins and walnuts. These muffins are getting rave reviews from my family.
We made these this morning and added the zest from half a lemon, cut the 1/3 granulated sugar out and replaced it with brown sugar. These are excellent !!!!!!!
I accidentally left out the butter and they still were good! Will definitely make these again.
These were great! I am a college student, and I picked up a zucchini at my local farmer’s market only to take it home and realize I have no idea what to do with it. I have limited commodities at my apartment, so I used salted butter instead of unsalted butter and I didn’t put in nutmeg but they came out great! Definitely using this recipe again if I ever find myself in possession of a random zucchini!
This recipe was easy AND delicious! We used whole wheat flour and chocolate chips – the whole family loved them! Thanks for the recipe!
Made these last night-so good and super healthy. I substituted applesauce instead of using butter; 1 cup of coconut sugar instead 1+ of white; no nutmeg (bc I didn’t have) and I added about 1/4 cup of chia seeds for some additional protein/nutrient boost. Oh yea and whole wheat flour.
I made these today! Uses 2/3 cup unsweetened applesauce instead of butter or oil. Used only 3/4 cup sugar . Delicious. Had made original recipe a couple times before & it was perfect. I just have a house trying to get healthy, hence the changes. Over all, best recipe I’ve found so far!!
Made zucchini muffins with my 4 yr old class. They love them also they got a chance to help with the ingredients. Parents enjoyed them as well. Thanks
You say these recipes don’t need a mixer, yet the eggs need to be beaten… Any suggestions?
With a fork.
or a whisk
Made these today, and they are awesome!! I used a silicone muffin pan and they are so huge, but perfectly baked. Thanks for the great recipe!
What is the trick to getting the muffins out of the pan in one piece? I hate the paper muffin liners as the muffin sticks to them but using a cast iron muffin pan also presents problems no matter how much I butter (margerine) the cups. Should I heat the pan before adding the batter?
The muffins are delicious though messy as they did not come out whole.
I used the silicone muffin cups and they slipped right out without a problem. They don’t require any greasing either.
These muffins are awesome I broke the sugar into two parts some white and some brown sugar added raisins coconut and cranberries , results are very moist muffins slice in half and grill on fry pan until warmed back up delicious
These are amazing! I added walnuts.
Oh, I wanted to mention that I got 12 standard muffins and 2 mini loaf pans out of this batch! It definitely would make 12 jumbo muffins :) [Probably because I used more zucchini?]
These are definitely the best zucchini muffins EVER! I read through the comments and followed a couple of suggestions. I used 1/3 C butter and 1/3 C coconut oil, 1 1/2 C whole wheat and 1 1/2 C AP flour, and probably 4 C of zucchini (I shredded 1 and 1/2 large zucchinis from our prolific garden, but didn’t actually measure it). I also had pecans (my parents have pecan trees), but no walnuts, so that’s what I used. Otherwise, I followed the recipe as written :) They are moist, delicious, and still warm from the oven! My toddlers ate them and are asking for more :) I LOVE the nutmeg in them. Thanks for a keeper recipe!!!
These were awesome! Made one batch with quantities according to original recipe (very tasty) and another batch with 1/4 cup of honey instead of 1 1/3 cup sugar (for my diabetic father). My husband blind taste tested it and preferred the less sweet one. Also, I used coconut oil instead of butter.
These are awesome! I used about a 3/4 cup more of zucchini then the recipe called for. I like that it isn’t as sweet as other recipes. Great flavor.
These look divine! Quick question from a chocoholic: If I wanted to make them chocolate zucchini muffins, about how much cocoa powder do you think I’d need? Many thanks!
Hi Barbara, to make these chocolate zucchini muffins, swap out 1/2 cup of the all purpose flour for 1/2 cup of natural unsweetened cocoa powder.
This is an excellent recipe. Today however I had an overabundance of blueberries so instead of nuts and raisins or cranberries I added 2 cups of fresh blueberries. I did swap out one cup of all purpose flour for white wheat. I sprinkled the tops with sanding sugar for a nice little crunch. They are awesome!!! The recipe with those changes made 18.
We got home from vacation and had a plethora of zucchini in the garden. I shredded the larger ones and used some for this recipe. They were excellent. I substituted splenda baking mix for the sugar (not a 1:1 substitution) and used 2 cups AP flour and 1 cup almond meal. I also used half melted coconut oil and half melted butter. I used regular raisins and no added nuts. They rose perfectly, were nice and moist. Next time I will cut back on the splenda mix or just use good old sugar instead because they were a tad sweet. The recipe is a winner though. Thanks!
These were a disappointment here. They looked and smelled great but the only thing you could taste was the baking soda.
I made these muffins this morning since our garden is producing so much zucchini, it was a good way to use some of it up. I also added shredded carrots along with the zucchini. What I would do next time is add a little more sugar, they weren’t quite sweet enough, or even agave. I was able to get all of the batter into 12 muffin cups so they made nice big muffins. The other thing I would do is bake them a few minute less, although they seem very moist when you take them out if not eaten while warm they tend to dry out within a day. But this is a very good recipe over all.
I just made these, they are amazing! I used part brown sugar instead of all white. And I added 3/4 -1 cup chopped pecans and at the last minute about the same amount of flaked coconut. I was afraid it was going to make it too sweet but it didn’t, they reminded me of carrot cake. Thanks for the great recipe!
I tried these yesterday and they were the best muffins i have ever baked – and i tried many recipes. added a tiny bit of a clove too.
my husband couldn’t believe there’s zucchini inside.
thank you for this, i’ll definitely try some other recipes here.
I just made these, completely forgot that we were out of eggs, substituted with a ground flax seed and water ‘vegan egg’ mixture and then forgot to add the butter/oil altogether and they are STILL really good! Not even dry, I have no idea how the reduced liquid content handled all the flour but I am not complaining- maybe it was the striped Mexican zucchinis I used? -I am in Guadalajara. I used one cup whole wheat flour and 2 cups of white flour, added a handful of raisins, sprinkled the last 1/6 c. of turbinado sugar on top instead of putting it in the batter and topped each on with a pecan half. 20 minutes later, perfect muffins, what a versatile recipe! Thanks for another great one, I always come to your site for good recipes.
Thanks Sonia! The thing about making muffins like this without the fat is that they will be moist right out of the oven when they are still warm, like freshly baked bread. But they won’t stay that way. So eat them up quickly!
I made these tonight, excellent! I added 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat pastry flour to equal 3 cups. I omitted the nuts and added apricots. I also managed to get about 16 muffins. This is definitely a keeper recipe. The sweetness is just right, however next time id like to cut back on the sugar as its just way too much for the amount of muffins this makes, im sure something else can be used instead.
I made these last week to send with dear friends who were moving out of state. Today she told me that she had gotten very discouraged with the way the move had gone and she ate one of the muffins I sent along, and was encouraged!
These are great muffins folks! I used part spelt flour and Turbinado sugar. Delicious and I also like the dense texture. They really hold up. What I like to do is slice them horizontally into about four slices butter them and then toast them in the oven for five minutes or so, then spread a little honey on top and toast some more. A real treat any time of day!
Thank u for sharing such a simple and delicious recipe. Since my son started eating table foods, it’s been my quest to find simple yet delicious recipe. This one fits the bill!!! I first tried the original version and it turned out super moist and delicious! My husband who normally doesn’t eat zuchinni bread ate several :) The second time I made these muffins I half the recipe and used white whole wheat flour (added fiber) and two cups of grated zuchinni. It still turned out amazing – my son (15 months old) ate one whole muffin! I feel good knowing that he’s getting his veggies and fiber. I’m going to try the banana muffins next! :)
Hi I wanted to make this recipe tonight but to my dismay I dont have cinnamon and nutmeg can i just omit this two ingredients?
Hi Florence, you could omit the cinnamon and nutmeg, but you may find the muffins aren’t as tasty as you would expect. Zucchini needs all the help it can get. If you do try it without the spices, let us know how it works out for you!
Thank you for a great recipe.mine were not as pretty as yours but taste Superb!
Do I have to squeeze the water out of zucchini?
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.
This is a terrific recipe!! we make them in our mini muffin tin and my children devour them.
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.
Fabulous recipe. Brought it into work and all of my co-workers loved them!
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
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.
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!
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.
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!
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
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.
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!
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
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.
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!
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!
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!
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!
This has become my go-to zucchini muffin recipe! I like mixing green and yellow zucchinis, it adds a nice color to the muffins.
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!
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!
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 :)
This is the BEST recipe ever!
So tasty & yummy, they are addicting.
Thanks so much!
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!
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.
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
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!
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
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.
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!
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!
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.
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!
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.
No baking powder for this recipe?
No. Baking soda and eggs are the leavening agents. ~Elise
Awesome muffins! Everyone loved em! I halved the amount of cinnamon tho!
I love these muffins. Very moist and delicious. Thanks for posting. :)
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!
I made this recipe with whole wheat pastry flour and a little less sugar. It was wonderful!
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).
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
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
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.
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!
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.
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
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.
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
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.
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.
I can’t wait to make these muffins! I only have salted butter – could I use that and omit the pinch of salt.
Yes, you can use salted butter if you omit the added salt. ~Elise
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.
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.
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
Can I substitute cucumber for Zucchini?
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).
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.
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.
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!
This recipe is awesome!! I used chopped rhubarb and flax seeds instead of nuts. Tasty!
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!
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 =)
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.
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.
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!!!
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.
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!
No idea. Ovens are all so different, half the time I can’t figure out why things do what they do in mine. ~Elise
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!!
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.
That is all :)
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.
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!
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!
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!
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…
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.
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
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!
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
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!
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
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
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.
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?
Thanks for the recipe! I just made it (added a little bit of apple) and it’s great!
I love, love, love this recipe!
(PS: I find that around 4 medium sized muffins equal 3 cups shredded).
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.
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.
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.
Great muffins! I love zucchini and this recipe was yummy!
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!
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
I think it’s because baking powder isn’t listed in the ingredients – an over sight? We just followed this recipe and they are tasty but too heavy
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!
Great recipe. I was really happy with the results and I don’t bake at all. Very moist and filling! Thanks, Elise.
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!
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
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!
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.
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!
My kids absolutely loved these muffins. The zucchini are so big in the garden right now. This is a great way to use them!
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.
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!
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
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!
If I made mini-muffins rather than regular, how should I adjust the cooking time/temp?
It sounds great!
i did mini muffins and 12-15 min was perfect
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
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!
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
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
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.
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!
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!!
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.
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
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!
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
I did drain the extra zucchini fluid off before mixing with other ingredients. Recipe is exact and taste great!
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
I looked at several recipes. This already has half what others with the same flour has.
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.
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.
I like making a variation of zucchini muffins by omitting the cinnamon and nutmeg spices and adding dried apricots, golden raisins and sunflower seeds.
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
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
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
I have been using whole wheat pastry flour and the texture is wonderful. My kids and granddaughter love them.
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