Zucchini Muffins

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These sweet and easy Zucchini Muffins are a treat even kids won’t be able to pass up! The sugary top combines perfectly with the tender, moist, and lightly spiced insides of the muffin. Enjoy for brunch, dessert, or an afternoon pick-me-up!

Two muffins stacked on each other, one with a bite missing

Easy & Moist Zucchini Muffins

I love baking with zucchini. It’s a great way to sneak in some extra veggies and it helps make baked goods extra moist. Zucchini bread is something I make frequently throughout the summer when there’s extra zucchini around but I have to say, these zucchini muffins may become my new favorite!

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These zucchini muffins are made with pantry staples, like oil, flour, and sugar plus spices like cinnamon and nutmeg. They have a lightly spiced, sweet flavor and the sugar topping makes them perfect for dessert!

You can even add in your favorite mix-ins, like chocolate chips, raisins, and cranberries. Yum!

A zucchini muffin with the wrapper pulled off

Why You’ll Love These Homemade Muffins

These easy zucchini muffins have quickly become one of our favorite muffin recipes. Here’s why!

  • Super soft and moist. These muffins are so soft and tender. The inside stays super moist, thanks to the zucchini and oil.
  • Lightly spiced flavor. I added spices like cinnamon and nutmeg to give these muffins a warm flavor, which is so nice with the zucchini.
  • Sugary crunch on top. These muffins are topped with raw sugar for an extra bit of sweetness and a fun sugary crunch when you bite into them!
Overhead view of zucchini muffin ingredients

What You’ll Need

Besides zucchini, you’ll just need a handful of pantry staples to make these homemade muffins.

  • Flour
  • Sugar – Both brown sugar and white sugar are used in these sweet zucchini muffins.
  • Baking powder & baking soda – Both leavening agents help the muffins rise.
  • Spices – Cinnamon, nutmeg, and ginger give these muffins a warm flavor.
  • Vegetable oil – Helps keep these muffins super moist!
  • Vanilla
  • Egg
  • Zucchini – Shredded zucchini adds moisture to these muffins and adds nutrients but they don’t taste like zucchini!
  • Raw sugar – Raw or turbinado sugar is sprinkled on top for a sweet finish.

Optional Add-ins or Toppings

Want to take your zucchini muffins up a notch? Try adding a mix-in, like chocolate chips, or even just sprinkling some over the top! Here are a few ideas that pair well with these muffins. You can either mix a cup into the batter or simply sprinkle some on top.

  • Mini Chocolate chips
  • Dried Cranberries
  • Raisins
  • Walnuts

How to Make Zucchini Muffins

These moist zucchini muffins come together in a few quick and easy steps.

  • Make the muffin batter. Stir together the dry ingredients. Make a well in the center and add the oil, vanilla, and eggs. Stir well to combine. Fold in the shredded zucchini.
  • Bake. Line a muffin tin with liners and fill each one 3/4 of the way. Add any desired toppings. Bake for 22 to 25 minutes.
  • Enjoy. Allow to cool a bit and enjoy!
Close up of zucchini muffins in a pan

Tips and FAQs

Here are a few tips for preparing these easy zucchini muffins.

  • Don’t overmix the batter. For tender, moist muffins you want to avoid overmixing the batter. Stir just until combined!
  • How do I know when the muffins are ready? The easiest way is to insert a toothpick in the center to make sure the muffins are not wet and gooey on the inside. It should be clean or with dry crumbs.
  • Do I need to remove excess water from zucchini after shredding or before adding to batter? No need to blot or remove excess water from the shredded zucchini! This will actually help the muffins stay as moist as possible and is needed for the batter to have the right consistency for muffins.
  • Should you peel zucchini for zucchini muffins? While you don’t have to, I chose to. This recipe was tested with peeled zucchini, though it should work just the same if you don’t peel it first, since the skin is so soft. Just be sure to wash the zucchini well first!
  • How many zucchini equal 3 cups? It depends on the size of the zucchini. You can sometimes get 3 cups out of one extra large zucchini, while other times you’ll need 3 smaller zucchini.

A zucchini muffin cut in half with butter

What to Serve with Sweet Zucchini Muffins

Since they’re on the sweeter side, we typically serve these zucchini muffins as a dessert or afternoon snack. Warm from the oven is the absolute best and the sugary topping means they really don’t need anything else. However, a dab of butter or cinnamon honey butter can always be added.

These are also lovely on a brunch spread, next to some savory options like breakfast casserole, Chick-Fil-A minis, and sausage rolls.

Close up of a zucchini muffin in a muffin wrapper

Proper Storage

  • Counter. You can store these moist zucchini muffins at room temperature for 2 to 3 days. Just keep them in an airtight container or ziploc bag.
  • Fridge. You can also store them in the fridge for 3 to 5 days. I recommend popping them in the microwave for 10 seconds or so before enjoying them.

Can You Freeze These Easy Zucchini Muffins?

Yes! These muffins freeze super well. Once cooled, wrap them individually in plastic wrap then place in a freezer ziploc bag. Freeze for up to three months.

Then pull them from the freezer, remove the plastic, and microwave them in 30 second intervals to enjoy!

More Muffin Recipes

Zucchini Muffins feature
5 from 1 vote

Zucchini Muffins

These sweet and easy Zucchini Muffins are a treat even kids won’t be able to pass up! The sugary top combines perfectly with the tender, moist, and lightly spiced insides of the muffin. Enjoy for brunch, dessert, or an afternoon pick-me-up!
Servings: 10 muffins
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes


Optional Add-ins or Toppings


  • Preheat oven to 350℉ and line your muffin tin with liners.
  • Stir together the flour, sugar, baking powder, baking soda, salt, and spices.
  • Make a well in the middle of the dry ingredients and add the vegetable oil, vanilla, and eggs. Stir well.
  • Fold in the shredded zucchini, do not remove excess liquid from the zucchini.
  • Fill the muffin liners in the tin up about ¾ of the way, add any toppings you would like, bake for 22-25 minutes.
  • Remove from the oven when done, use a toothpick to make sure the muffins are not wet and gooey on the inside, the toothpick should come out clean or with crumbs on it.
  • Allow to cool and enjoy!

Last Step:

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  • Bowl & Spoon
  • Muffin Tin & Liners
  • Grater (or food processor with shred insert)


Calories: 235kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 182mg | Fiber: 1g | Sugar: 23g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg


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2 comments on “Zucchini Muffins”

  1. Sounds wonderful! Could you use this recipe to make Zucchini Bread? I make miniature loaves, about 5×3.