Easy Zucchini Bread Muffins

These are the muffins I make when there’s a lone zucchini rolling around the crisper and everyone’s a tiny bit hangry. Soft, moist, cozy with cinnamon, and just sweet enough to feel like a treat—without tipping over into cupcake territory. They mix up in one bowl, bake fast, and the green flecks make me feel like I did something right today.

My husband calls these “the green ones” and eats two straight from the pan before I can photograph them. The kids see the little green bits and act suspicious for about three seconds, then inhale them and ask for chocolate chips next time. Also, we once inherited a zucchini the size of a baseball bat from a neighbor’s garden, and it turned into three dozen of these muffins that disappeared in 48 hours. So yes, they’re family-approved chaos muffins.

How to Make It

Grab a big bowl. Whisk 2 eggs with 3/4 cup sugar until glossy, then stream in 1/2 cup neutral oil and a splash of vanilla. In a separate bowl (or right on top if you’re brave), toss 1 1/2 cups flour with 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, a pinch of nutmeg, and 1/2 tsp salt. Fold dry into wet—gentle hands—until you’ve got a thick, lumpy batter.

Now the zucchini. Grate about 2 cups, then squeeze it in a clean towel like you mean it. If you skip this, your muffins can go gummy. Fold the zucchini into the batter, along with a handful of chocolate chips or chopped walnuts if that’s your vibe. Scoop into a lined muffin tin (a heaping 1/4 cup each), sprinkle with turbinado sugar if you’re feeling fancy, and bake at 350°F for 18–22 minutes. When a toothpick comes out with a couple of moist crumbs, pull them. Cool just long enough that you don’t burn your mouth. (Ask me how I know.)

✔Ingredient Notes

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– Zucchini: Don’t peel it—those green flecks are cute. Squeeze out the water or your muffins will sulk and sink.
– All-Purpose Flour: Spoon-and-level, please. If you pack it, the muffins go dense and sad.
– Neutral Oil: Canola, avocado, or light olive oil. Oil keeps them tender for days—don’t swap all of it for butter unless you like drier muffins.
– Eggs: Room temp if you remember, cold if you don’t. They bind and give lift.
– Sugar: 3/4 cup is my sweet spot. Go lighter if you love a breakfast muffin or heavier if dessert energy is the goal.
– Cinnamon + Nutmeg: The cozy backbone. Don’t overdo the nutmeg—just a whisper.
– Baking Soda + Baking Powder: The rise duo. Soda helps neutralize the zucchini’s moisture; powder gives extra lift.
– Vanilla: Not essential, but it rounds out the flavor in a subtle, warm way.
– Add-Ins: Chocolate chips, walnuts, pecans, or raisins. I vote chocolate every time, but I’m not here to judge.

✔Recipe Steps

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Grate 2 packed cups zucchini and squeeze very dry with a towel.
3. Whisk 2 large eggs with 3/4 cup sugar until glossy; whisk in 1/2 cup neutral oil and 1 tsp vanilla.
4. Combine 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt; fold into wet just until streaks disappear.
5. Fold in zucchini and 1/2 cup add-ins (optional); divide batter evenly in the pan.
6. Bake 18–22 minutes until a toothpick has a few moist crumbs; cool 5 minutes in pan, then transfer to a rack.

What to Serve It With

Coffee, obviously. A slather of salted butter or cream cheese if you’re feeling extra. For a whole breakfast, add a bowl of yogurt and berries or some scrambled eggs. Afternoon snack? Tea and a smear of almond butter. Zero wrong answers.

✔Tips & Mistakes

– Squeeze the zucchini hard. Like wringing out a swimsuit. Too much water = gummy middles.
– Don’t overmix after the flour goes in. A few lumps are normal and good.
– Liners help. If you skip them, grease the pan well and run a knife around the edges after baking.
– Use the middle rack and rotate the pan if your oven has hot spots.
– Check early at 18 minutes. Overbaked muffins dry out fast.
– Sprinkle turbinado on top for a crunchy lid. It’s tiny bakery energy.

✔Storage Tips

Keep muffins in an airtight container at room temp for 2–3 days, or in the fridge up to 5. They’re actually great cold—kind of fudgy in the middle. For breakfast comfort, microwave 10–15 seconds or split and toast with butter. Freeze extras in a zip-top bag up to 3 months; thaw on the counter or warm straight from frozen.

✔Variations and Substitutions

– Half whole-wheat: Swap 3/4 cup whole-wheat pastry flour for 3/4 cup AP. Heartier, still tender.
– Gluten-free: Use a 1:1 gluten-free blend with xanthan gum. Bake time may lean to the longer end.
– Dairy-free: Already dairy-free if you use oil. If you add chocolate, pick dairy-free chips.
– Lower sugar: Drop to 1/2 cup sugar and add 2 tbsp maple syrup or honey; bake may be a minute or two longer.
– Applesauce: Replace up to 1/3 cup of the oil with unsweetened applesauce. Don’t swap it all or you’ll lose moisture and lift.
– Citrus twist: Add 1 tsp lemon zest and swap cinnamon for cardamom. Weird-sounding, tastes bright and cozy.
– Add-ins: 1/2 cup chocolate chips, chopped walnuts, pecans, or shredded coconut. Mix and match like a rebel.

Frequently Asked Questions

Easy Zucchini Bread Muffins

Moist, cinnamon-spiced zucchini bread muffins made in one bowl—perfect for breakfast, snacks, or the freezer. No mixer required and ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 2 large eggs
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 0.5 cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1.5 cup grated zucchini packed, squeezed dry
• ▢ 0.5 cup chopped walnuts optional
• ▢ 0.5 cup semisweet chocolate chips optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
• Grate zucchini on the large holes of a box grater, then place in a clean towel and squeeze out as much liquid as possible until you have about 1.5 cup packed.
• In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
• Stir the grated zucchini into the wet mixture.
• Add dry ingredients to wet and fold just until no dry streaks remain. If using, fold in walnuts or chocolate chips.
• Divide batter evenly among muffin cups, filling each about 0.75 full.
• Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.

Notes

For the best texture, do not skip squeezing excess moisture from the zucchini. Store muffins in an airtight container at room temperature for up to 3 days or freeze up to 2 months. Add-ins like walnuts or chocolate chips are optional—use one or both, up to 0.5 cup total.