Zucchini Muffins
Posted Jul 24, 2023, Updated Feb 12, 2024
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These zucchini muffins are light and fluffy, perfectly spiced and bursting with shredded zucchini! This zucchini muffins recipe is easy to make – no mixer required!
I love baking with zucchini! From zucchini bread to chocolate zucchini cake to these Zucchini muffins, zucchini adds both moisture and nutrition to any recipe.
This zucchini muffins recipe is easy to make with simple ingredients – no mixer required. Bake a batch and freeze them to enjoy for months.
You can make them your own by adding chocolate chips, a crumb topping, etc.!
Zucchini Muffins: Ingredients & Substitutions
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. You should be able to use all-purpose gluten-free baking flour to make them gluten-free.
- Salted butter. unsalted butter is a great choice. You can replace up to half of the butter with canola oil, if desired.
- Sour cream. Full-fat, plain Greek yogurt works well in place of sour cream.
- Granulated sugar. Organic cane sugar or coconut sugar both work well in place of granulated sugar.
- Light brown sugar. for a bolder, molasses taste use dark brown sugar.
- Zucchini. Use freshly grated zucchini for the best results. If using frozen grated zucchini, be sure to thaw it and drain off excess liquid before using in this recipe.
How to Make Zucchini Muffins
Let’s walk through this zucchini muffins recipe step-by-step! Watch the video for additional helpful information!
Begin by combining the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Then, set the dry mixture aside.
Next, whisk together the melted butter, sour cream, eggs, and vanilla in a large bowl until combined.
Then, add the white and brown sugars and stir until the mixture is smooth.
Next, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then, gently fold in the grated zucchini.
At this point, you can add up to 1 cup of mix-ins if desired. Some suggestions include, but are not limited to:
- Chocolate chips or mini chocolate chips
- Dried Fruit
- Nuts
- Cinnamon Chips
- White chocolate chips
- Coconut
Now, pour ¼ cup batter into each well of the prepared muffin tin.
Then, bake the zucchini muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
Let the zucchini muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
After 20 minutes, transfer the muffins to a wire rack to cool completely.
Serve
Serve these zucchini muffins warm with a cup of coffee for a delicious morning breakfast!
I also love serving them with a spread of jam, a dollop of this homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/freeze
Store these zucchini muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Zucchini Muffins Recipe FAQs
No, do not peel the zucchini before shredding it! There is tons of nutrition in the skin.
Use a box grater and shred the zucchini on the setting of your choice.
1 medium zucchini makes 1 cup of shredded zucchini.
If you are using fresh shredded zucchini, do not squeeze the water out before using in this recipe. If you are using shredded zucchini that was previously frozen, thaw it in a colander to room temperature, then gently squeeze out some of the excess water (but not all).
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Zucchini Muffins Recipe
Ingredients
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 Tablespoon ground cinnamon
- ½ cup salted butter melted
- ¼ cup sour cream room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup zucchini grated (about 1 large zucchini)
- 1 cup mix-ins (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a, standard 12-cup muffin tin. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
- Add white and brown sugars and stir until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini.
- At this point, you can add up to 1 cup of mix ins, if desired. Some suggestions include: Chocolate chips or mini chocolate chips, dried fruit, nuts, cinnamon chips, white chocolate chips, coconut, etc.
- Pour ¼ cup batter into each well of the prepared muffin tin.
- Bake 17-19 minutes, ,or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
- Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
- Transfer to a wire rack to cool completely.
Video
Notes
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. You should be able to use all-purpose gluten-free baking flour to make them gluten-free.
- Salted butter. unsalted butter is a great choice. You can replace up to half of the butter with canola oil, if desired.
- Sour cream. Full-fat, plain Greek yogurt works well in place of sour cream.
- Granulated sugar. Organic cane sugar or coconut sugar both work well in place of granulated sugar.
- Light brown sugar. for a bolder, molasses taste use dark brown sugar.
- Zucchini. Use freshly grated zucchini for the best results. If using frozen grated zucchini, be sure to thaw it and drain off excess liquid before using in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
