Whip up a dozen of these zucchini bread muffins in one bowl, with just 10 minutes of hands-on prep! They bake up moist and fluffy, warmly spiced with cinnamon, and finished with crisp, sugar-crusted tops.
More easy zucchini breads/cakes:
Before You Get Started
A few small things make the difference between tender muffins and dry ones, so keep these in mind before you start mixing:
- Don’t squeeze the zucchini dry. That extra moisture is exactly what keeps these muffins tender.
- Stop stirring early. Over-mixing develops the flour and leaves you with dense, tough muffins.
- Skip the peeling. The skin is thin enough to melt right into the batter, so no one will spot it.
How to Make Zucchini Bread Muffins
This is a true one-bowl recipe, so you’ll have fewer dishes to wash and a batch in the oven in about 10 minutes. I adapted these from my go-to zucchini bread and streamlined everything into a single bowl.
Step 1: Grate the Zucchini
Use the large holes on a box grater, and measure out 1 cup (about half of a 1-pound zucchini). There’s no need to peel it first.
Step 2: Stir Together the Wet Ingredients
In a large bowl, stir the sugar, oil, and eggs until smooth, then add the zucchini and vanilla. Starting with the wet ingredients keeps everything from clumping later.
⇢ Use a neutral oil. Canola, vegetable, or avocado oil all work. Skip olive oil so it doesn’t flavor the muffins, or use melted butter for a richer taste.
Step 3: Add the Dry Ingredients
Sprinkle the baking soda, baking powder, and salt over the top and stir to blend. Add the flour and cinnamon, and stir just until the flour disappears, then fold in the nuts.
The batter will look thick, and that’s exactly right.
⇢ Make them chocolate chip muffins. Fold in 1/2 cup of chocolate chips in place of the nuts, or use mini chips for the kids.
⇢ Lighten them up. Swap half of the all-purpose flour for whole wheat flour for a little more fiber.
Step 4: Fill and Top the Muffin Cups
Divide the batter evenly among 12 paper-lined cups.
→ For bakery-style tops, sprinkle a little coarse sugar over each one before baking. It’s optional, but it gives you that crackly, sparkly crust against the soft inside.
Step 5: Bake Until a Toothpick Comes Out Clean
Bake at 375°F for about 20 minutes, until a toothpick slid into the center of a muffin comes out clean.
Let them cool in the pan for a few minutes, then move them to a wire rack.
⇢ Want a loaf or mini muffins instead? Check the FAQs below for the pan sizes and bake times.
More easy muffin recipes:
This recipe is sensational. The recipe was easy to follow and we found a great way to use zucchini. Clean-up was a breeze. Thanks. If we could give it a rating of a 6 we would!
– Denise
And don’t worry about the zucchini itself. You can’t taste it once these are baked. They come out tasting like a warmly spiced pumpkin bread, thanks to all that cinnamon!
Serving Suggestions
These are happiest while they’re still a little warm, with butter, cream cheese, or honey melting into the top. They make an easy grab-and-go breakfast, a sweet addition to a brunch spread, or an afternoon snack with a glass of sweet tea.
They’re also a nice sweet bite alongside a savory breakfast like biscuits and gravy.
Storage Tips
Store: Once the muffins are completely cool, keep them in an airtight container or a zip-top bag at room temperature for 2 to 3 days.
Freeze: Freeze the cooled muffins in a freezer bag for up to 3 months.
Reheat: Let frozen muffins sit out while the oven heats to 350°F, then warm them for 10 to 12 minutes (about 5 minutes for room-temperature muffins). For a quick fix, microwave one muffin at a time for 15 to 30 seconds, just until warm.
Frequently Asked Questions
Why did my zucchini muffins turn out dry?
Two things usually cause it: squeezing the liquid out of the zucchini, or over-mixing the batter. Leave the grated zucchini as is so its moisture bakes right in, and stop stirring the moment the flour disappears. If a batch still seems dry, try adding a few extra tablespoons of shredded zucchini next time.
Can I bake this batter as a loaf or as jumbo or mini muffins?
Yes, the batter is flexible. For a loaf, bake at 325°F for 50 to 60 minutes, until a toothpick comes out clean. For jumbo muffins, drop the oven to 350°F and add about 5 minutes. For mini muffins, bake at 375°F for 12 to 15 minutes.
Every oven runs a little differently, so start checking early and pull them as soon as the toothpick is clean.
Can I use frozen zucchini?
You can. Measure the zucchini before freezing (1-cup portions are easy to grab later), then thaw it and pat it dry. Frozen zucchini releases a lot of water as it thaws, so draining off the excess keeps your batter from getting too wet.
These are the most delicious, moist and out of this world Zucchini muffins I have ever made and tried!! And you use only ONE bowl!!! I cook like the Chef on the Muppets, so this was an instant win for me. I added the chocolate chips and added all the spice recommendations (allspice, nutmeg, ginger) and they are amazing! Thank you for sharing your recipe. I’m not a baker at all but this was so easy to make and in no time at all. I live in BC, Canada and I’m grateful for this recipe. It’s a KEEPER!!!
– Maria
More Quick Breads and Cakes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Zucchini Bread Muffins
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.
- 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.
- Divide the batter evenly among the prepared muffin cups. Sprinkle coarse sugar over the tops.
- 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.
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
Originally published in May, 2021, this post was updated in June, 2026.
Hi Blair,
I have made these One Bowl Zucchini Muffins several times since I have seen the recipe. The first time I made them regular, the next time with chocolate chips and then I went back to regular. These are really good! This is my favorite zucchini muffins recipe! Next time, I am going to try another one of your other add in suggestions. Thank you for a great muffin recipe! I would rate it more than 5 stars!
I’m so glad to hear that, Annette. Thank you for taking the time to come back here and leave a note. I really appreciate it!
Easy great muffin recipe fir zucchini muffins thank you
Thanks, Renee!
If I made a loaf instead of muffins, what would baking time be, please?
Hi, Tom! I bake a loaf at 325 degrees F for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Hope you enjoy!
Made these with gluten free flour for my husband (measure for measure flour), and they came out soooo good!!! Super easy to make too!
That’s great, Morgan! Thank you for taking the time to let us know that the GF flour works as well. Glad they were a hit!
These are the best muffins I have made or tasted.
I am not ‘a crazy over muffins person’ so I was
delightfully surprised by the outcome.
A surplus of zucchini in the garden prompted
me to make these.
Thank you Blair!
Oh, good! I’m so happy to hear that, Loretta. Thank you for letting me know!
If I was to use a 6 big muffin tin would I just bake them longer or about the same and same heat? Thanks!
Hi Liz,
Typically we recommend adjusting the heat to be about 25 degrees lower for jumbo muffins and baking for about 5 minutes longer. Of course, every oven is different. So, be sure to keep a close eye on. your muffins, and remove them when a toothpick can be inserted into the center and comes out clean.
I appreciate the recipe for the zucchini muffins. That came out the best ever. I decided to add a few raisins on my next batch of zucchini muffins and my family loved them. Easy to make and super easy for clean up. Thank you Seasoned Mom. Please keep doing what you do best.
We love the addition of raisins. So glad the recipe was a hit. Thank you so much, Kyle!
We LOVE this recipe. I am wondering though what would be the back time for 1 pound mini loaf pans? Also would I be able to get two of the mini loaf pans with one recipe?
Hi, Mikayla! Yes, I think that you should be able to get two mini loaf pans out of one recipe. I don’t know exactly what the bake time will be since I haven’t tried that myself. I would start with reducing the oven temp to 350 degrees for the mini loaf pans. Bake for 25 minutes, and then continue checking for doneness with a toothpick every 5 minutes until they’re cooked through. Please let us know if you give that a try! I’m so glad that you love the recipe. 🙂
I made these today and found them to be on the dry side.I think they would benefit from adding more zucchini. I decreased the sugar and only baked for 15 min and they were still quite sweet.
I’m sorry they weren’t a hit, Eileen. Thanks for the feedback!
This recipe is sensational. The recipe was easy to follow and we found a great way to use zucchini. Clean-up was a breeze. Thanks. If we could give it a rating of a 6 we would!
Yay! Thank you, Denise! 🙂
This is a great zucchini muffin. I added only 1/2 cup sugar. May add half the baking soda next time. Thank you.
We’re glad you were able to make it work for you, Nicki!
I had one cup of shredded zucchini left and looked up a recipe. I found this one and added 1/4 cup cocoa for my grandchildren.
I made 18 muffins. I could have taken them out at 18-19 min, but they taste fine.
Thank you for an easy recipe to add to my collection!
I’m glad that it worked for you, Anne-Marie. I bet your grandchildren were thrilled!
These are the most delicious, moist and out of this world Zucchini muffins I have ever made and tried!! And you use only ONE bowl!!! I cook like the Chef on the Muppets, so this was an instant win for me. I added the chocolate chips and added all the spice recommendations (allspice, nutmeg, ginger) and they are amazing! Thank you for sharing your recipe. I’m not a baker at all but this was so easy to make and in no time at all. I live in BC, Canada and I’m grateful for this recipe. It’s a KEEPER!!!
Thank you, Maria! This made our day! We’re so glad you enjoyed the recipe and appreciate you taking the time to leave such a nice review.
This was my first time making zucchini muffins and they turned out great! When my kids asked what I was making for breakfast they looked a little disappointed and were unsure about the zucchini. I am so happy my picky 4 and 6 year old loved them!! We will definitely make these again!
We’re so glad they were a hit! Thank you for trying them out, Jessica!
These are delicious! I left the nuts out for my two-year-old grandson, but I love them with the nuts. These were easy to make with a recipe that’s easy to follow. Thank you! I would like to try them also with 1/2 cup granulated sugar and 1/2 cup brown sugar, just to see how they turn out. That may not be a good idea, but I do love the richness of brown sugar.
Thank you, Carol! I’m so glad that you enjoy them. Definitely let us know if you test them with the brown sugar!
Great tasting muffins and easy to whip up, I am adding this recto my favorites
Thank you, Kathy! I’m so glad that they were a hit!
Thanks for this recipe! Delicious. I loved that it actually made just the right amount for my muffin pans-12 muffins. I did use 1/4 c unsweetened applesauce and 1/4c oil. I also reduced the sugar to 3/4 cup. Btw, if you have an instant read thermometer, 200degrees in the center means it is done.
Thank you for the feedback, Kim! We’re so glad you enjoyed the recipe and were ble to make it work for you.