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Close up shot of a stack of homemade easy zucchini muffins.
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5 from 6 votes

One-Bowl Zucchini Muffins

Stir together these easy Zucchini Muffins with one bowl and just 10 minutes!
Course Breakfast, Snack
Cuisine American
Keyword easy zucchini muffins, zucchini bread muffins, zucchini muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 246kcal
Author Blair Lonergan

Ingredients

Instructions

  • Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
  • In a large bowl, stir together sugar, oil and eggs. Add zucchini and vanilla extract; stir to combine. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
  • Stir in flour and cinnamon; be careful not to over-mix. Fold in chopped nuts.
  • Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean.

Notes

  • You don't need to squeeze the zucchini dry before adding it to the batter. The moisture in the zucchini will keep the muffins nice and moist.
  • I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don't use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
  • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
  • Use a whisk to combine the ingredients. This will help to eliminate any clumps of flour.
  • Sprinkle coarse sugar on top of the muffins before baking. This is optional, but it creates sugar-crusted muffin tops with a slightly crunchy texture -- a beautiful contrast to the moist, tender insides. I use this King Arthur sparkling sugar, but turbinado sugar is also a great option.
  • To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
  • Carrot Zucchini Muffins: swap out half of the grated zucchini and replace it with freshly-grated carrots.
  • Apple Zucchini Muffins: swap out half of the grated zucchini and replace it with freshly-grated apple.
  • Zucchini Chocolate Chip Muffins: instead of the chopped nuts, add ½ cup of chocolate chips or mini chocolate chips to the batter.
  • Add even more warm spices, such as ½ teaspoon nutmeg, ½ teaspoon cloves, ¼ teaspoon allspice and ¼ teaspoon ginger.
  • Fold raisins into the batter instead of nuts.
  • If your kids don't want to see green flecks in the muffins, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
  • Mini Muffins: bake the batter in mini muffin tins for about 12-15 minutes.

Nutrition

Serving: 1muffin | Calories: 246kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 248mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg