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Square side shot of two zucchini bread muffins on a plate.
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5 from 13 votes

Zucchini Bread Muffins

Moist, fluffy zucchini bread muffins spiced with cinnamon and finished with crisp, sugar-crusted tops! They come together in one bowl with just 10 minutes of prep, so they're an easy way to use up that summer zucchini.
Course Breakfast, Snack
Cuisine American
Keyword easy zucchini muffins, zucchini bread muffin recipe, 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

Equipment

  • standard 12-cup muffin tin

Ingredients

  • 1 cup granulated sugar
  • ½ cup vegetable oil (or sub with canola oil)
  • 2 large eggs
  • 1 cup coarsely grated zucchini
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans or walnuts (optional)
  • Coarse sugar, for topping (optional)

Instructions

  • Preheat the oven to 375°F. Line 12 muffin cups with paper liners and set aside. In a large bowl, stir together the sugar, oil, and eggs. Add the zucchini and vanilla extract, and stir to combine.
    Process shot showing how to make zucchini bread muffins.
  • Sprinkle the baking soda, baking powder, and salt over the top and stir until well blended. Stir in the flour and cinnamon, being careful not to over-mix. Fold in the chopped nuts.
    Whisking together the batter for zucchini bread muffins in a glass bowl.
  • Divide the batter evenly among the prepared muffin cups. Sprinkle coarse sugar over the tops.
    Overhead process shot showing easy zucchini muffins in a muffin tin before baking.
  • Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean. Cool in the pan a few minutes, then transfer to a wire rack.
    Overhead shot of baked easy zucchini muffins in a muffin tin.

Video

Notes

  • Don't squeeze the zucchini: the moisture is what keeps the muffins tender.
  • Neutral oil only: canola, vegetable, or avocado oil all work. Melted butter adds richer flavor; skip olive oil.
  • Add more warm spice: stir in 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/4 teaspoon allspice, and 1/4 teaspoon ginger.
  • Mix-in swaps: fold in raisins or 1/2 cup chocolate chips in place of the nuts.
  • Carrot or apple version: replace half of the zucchini with freshly grated carrot or apple.
  • Hide the green flecks: swap in yellow summer squash if your kids are picky.
  • Mini muffins: bake at 375°F for 12 to 15 minutes.
  • Gluten-free: readers have had good results using a measure-for-measure gluten-free flour blend.

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