Zucchini Muffins Recipe Description
These zucchini muffins are moist, fluffy, and subtly sweet with warm cinnamon spice. Grated zucchini adds moisture and nutrition without overpowering the flavor. Perfect for using up extra zucchini from the garden, they’re freezer-friendly and made with wholesome ingredients like whole wheat flour, oats, and olive oil or Greek yogurt.
Ingredients (Makes 12 Muffins)
1 ½ cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
1 cup whole wheat flour (or all-purpose)
½ cup rolled oats
½ cup brown sugar or coconut sugar
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional)
¼ tsp salt
2 large eggs
⅓ cup olive oil (or melted coconut oil / neutral oil)
¼ cup Greek yogurt (or unsweetened applesauce)
1 tsp vanilla extract
½ cup chopped walnuts or chocolate chips (optional)
Instructions
Prep the oven: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
Grate & drain zucchini: Grate zucchini and squeeze out excess moisture using a cheesecloth or paper towels.
Mix dry ingredients:
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients:
In another bowl, whisk the eggs, sugar, oil, yogurt, and vanilla until smooth.
Combine:
Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix). Fold in the grated zucchini and nuts/chocolate chips if using.
Fill muffin cups:
Divide the batter evenly into the muffin tin (about ¾ full in each cup).
Bake:
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Time Required
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes
Nutritional Info (Per Muffin, approx.)
Calories: 180
Prtein: 4g
Carbs: 22g
Fiber: 2.5g
Sugars: 9g
Fat: 9g
Saturated fat: 1.5g
Cholesterol: 30mg
Sodium: 140mg
Q&A
➤ Can I make these muffins vegan?
Yes! Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and Greek yogurt with plant-based yogurt or applesauce.
➤ Do I need to peel the zucchini?
No, the peel is tender and full of nutrients. Just wash and grate — no peeling necessary.
➤ How do I store zucchini muffins?
Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. They freeze well for up to 3 months.
➤ Can I make these gluten-free?
Yes! Use a gluten-free flour blend and certified gluten-free oats.
➤ Why squeeze the zucchini?
Zucchini holds a lot of water, which can make muffins soggy if not drained properly.