Zucchini Muffins Recipe – A Great Way to Use Fresh Garden Zucchini

Zucchini muffins are one of the easiest and tastiest ways to use up fresh zucchini when it starts coming in from the garden. If you’ve ever grown zucchini, you know just how productive one plant can be.

It doesn’t take long before you’re running out of ways to use it all. While zucchini bread is a classic, muffins are sometimes a better choice – especially when you want something quicker, easy to portion, or simple to grab and go.

Muffins bake faster than a full loaf of bread, and they freeze well too. Plus, they’re perfect for packing in lunches, serving as a snack, or even enjoying with your morning coffee.

This zucchini muffins recipe makes just the right amount for a household and gives you the option to make regular-sized muffins or mini muffins depending on your needs.

Why Zucchini Works So Well in Muffins

Zucchini is one of those vegetables that almost disappears into baked goods. It doesn’t add a strong flavor, but it does bring moisture and a bit of texture to the muffins.

It is important to use fresh grated zucchini in this recipe. However, the choice to peel the skin is up to you. If you are trying to hide the fact that there is zucchini in the muffins (for those ‘zucchini haters’) then definitely peel them.

Regardless, there’s no need to squeeze out the moisture in the strands. That moisture is part of what makes zucchini muffins so moist and delicious. And that is also why they are so soft and tender.

Bread vs. Muffins – Why Muffins Might Be Better

There’s nothing wrong with making a loaf of zucchini bread. It’s a classic way to use up zucchini, easy to slice, and tastes great.

But muffins have a few benefits that make them a smart choice, especially during busy seasons. For one, they bake faster.

A standard loaf of zucchini bread can take close to an hour to bake through, but muffins are done in about 22 to 24 minutes. That’s a big difference when you don’t want to heat up the kitchen for too long or are short on time.

Muffins also cool faster, store well, and are pre-portioned – no slicing required. If you’re feeding kids, packing lunches, or planning snacks ahead for the week, zucchini muffins are easier to manage than a single loaf of bread.

Healthier Option: Applesauce Instead of Oil

If you’re looking to cut back on oil or lighten the recipe up just a little, you can substitute applesauce for the oil in these zucchini muffins. Use the same amount – just swap out the ⅓ cup of oil for ⅓ cup of all natural, unsweetened applesauce. This small change reduces the fat content while still keeping the muffins moist.

The texture will be slightly different – maybe just a bit softer. However, the flavor will still be delicious. You can also try using half oil and half applesauce for a balance between texture and reduced fat.

Make Them Mini

Sometimes mini muffins make more sense than full-sized ones. They’re great for toddlers, perfect for snacks, and easy to bring to parties or gatherings. To make mini zucchini muffins, just use the same batter but spoon it into a mini muffin tin instead. Make sure to grease the mini wells well or use mini liners.

The bake time for mini muffins is shorter – usually around 11 to 13 minutes. Keep an eye on them starting at the 10-minute mark. When a toothpick inserted in the center comes out clean, they’re ready to come out of the oven.

Add-Ins and Variations

This zucchini muffins recipe is adaptable. You can add extras depending on your taste or what you have in the pantry. Some good add-ins include:

• Chopped walnuts – for crunch and a bit of protein
• Mini chocolate chips – for a little sweetness without overwhelming the muffin
• Raisins – for a chewy, fruity texture
• Shredded coconut – adds a slightly sweet and tropical feel
• Lemon zest – brightens the flavor

Tips for Making the Best Zucchini Muffins

• Don’t overmix the batter – Stir just until the dry ingredients are moistened. Overmixing can make the muffins tough.
• Grate the zucchini just before using – Freshly grated zucchini gives off a little moisture, which is helpful for the texture.
• Let them cool – Muffins continue to set as they cool. Letting them sit for 10 to 15 minutes in the pan before moving them to a cooling rack helps avoid tearing.
• Store in an airtight container – These muffins will stay fresh at room temperature for 2 to 3 days, or up to a week in the fridge.
• Freeze for later – Wrap cooled muffins in plastic wrap and store in a freezer-safe bag. To thaw, leave them at room temperature or pop them in the microwave for 20–30 seconds.

Easy Zucchini Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• 1 large egg, room temperature
• ⅓ cup oil (or use unsweetened applesauce)
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 cup zucchini, shredded
• Optional: chopped walnuts, chocolate chips, or other add-ins

How to Make Zucchini Muffins

1. Preheat the oven to 350°F. Line muffin wells with paper liners or spray with cooking spray.
2. Shred the zucchini using the smaller holes of a box grater.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
4. In a separate bowl, mix the sugar, egg, oil (or applesauce), milk, and vanilla until combined.
5. Fold the wet ingredients into the dry just until combined. Do not overmix.
6. Fold in any add-ins like chocolate chips or nuts, then gently stir in the shredded zucchini.
7. Divide the batter evenly among the prepared muffin tins, filling each one no more than 3/4 full.
8. Bake 22–24 minutes for regular muffins or 11–13 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer muffins to a cooling rack.

Make the Most of Garden Zucchini

If your garden is like ours, once zucchini starts growing, it doesn’t stop. One plant can easily give you more than a dozen full-sized zucchinis over the course of a summer. That’s a lot of zucchini! Zucchini muffins are a great way to keep things easy and avoid wasting your harvest.

You can even double or triple the recipe and freeze the extras. They’ll taste just as good weeks later. These muffins are also a nice option to share with friends and neighbors – especially if you’ve been giving away extra zucchini already.

Enjoy! Mary

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