Zucchini Muffins

Striking the perfect balance between nutritious and delicious, these zucchini muffins make a fantastic snack, breakfast or brunch item, or sweet treat.

If you enjoy these, you might also like zucchini pizza boats, carrot blueberry muffins, or these pistachio muffins.

Why You’ll Love It

Easy to make: Even if you don’t bake much, you’ll still find this recipe for zucchini muffins super-simple. You just need to grate zucchini, combine the ingredients and bake the batter in a muffin pan. The hardest part is waiting for them to cool so you can sink your teeth into one!
So tasty: The neutral flavor of zucchini pairs up with sweet applesauce and vanilla extract, along with warm and earthy spices – cinnamon and nutmeg – for a wonderful result everyone will love.
A versatile treat: Whether you enjoy these zucchini muffins for breakfast, brunch or as a snack, they’re suitable for any season or occasion. They’re also portable enough for picnics and box lunches.

Zucchini Muffin Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Zucchini: The star of the dish! If you have zucchini to use up and don’t know what to make with it, now you know.
Sugar: Brown and white granulated sugar feature in the zucchini muffins and then you can sprinkle some coarse sugar on top for a crunch.
Applesauce: Adds flavor and moisture. If you’re using unsweetened applesauce add extra sugar or a splash of maple syrup.
Vanilla extract: Use the 100% pure kind, not the synthetic vanilla essense.
Cinnamon and nutmeg: For warm, earthy flavors.
All-purpose flour: You can use gluten free flour instead.

How to Make Zucchini Muffins

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Grate the zucchini: Use the large holes on a box grater to make shredded zucchini.
Combine the ingredients: Mix the flour, baking powder, salt, baking soda, nutmeg, and cinnamon in a large bowl and mix the eggs, sugar, applesauce, oil, and vanilla in a medium bowl. Stir the grated zucchini into the wet mixture and then pour the dry ingredients into the wet ones and stir.
Bake the muffins: Pour the batter into a muffin pan and sprinkle on some coarse sugar, then bake until the muffins are golden brown. Let them cool completely and serve.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour instead of whole wheat flour.
Different sugar: You can use all white sugar or all brown sugar if you prefer.
Another extract: Instead of vanilla extract you could use something else like hazelnut extract or orange extract.
Chocolate chips: Add some mini chocolate chips to the batter.
Melted butter: Use melted butter instead of olive oil or vegetable oil. Coconut oil would work too.

Serving Suggestions

For breakfast: Enjoy zucchini muffins for breakfast or brunch, perhaps partnered with sausage breakfast burritos, one of these egg recipes or some banana pancakes.
As a snack: Savor the muffins with a glass of homemade strawberry lemonade.
For dessert: Slather butter over a muffin and serve warm for a delicious and filling dessert. Have it by itself or pair it with a couple of homemade vanilla cookies too.

How to Store Zucchini Muffins

Store: Keep leftovers in an airtight container at room temperature and eat within 2 to 3 days. If you refrigerate them instead, they should be OK for up to 4 days.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost them in the refrigerator overnight.
Reheat: You can lightly toast the zucchini muffins or give them about 10 seconds in the microwave.