What are the benefits of zucchini muffins?

They offer fiber, moisture, and hidden veggies without compromising taste—great for healthy snacking.

Why are my zucchini muffins soggy?

Excess moisture. Be sure to drain the zucchini well before adding it to your batter.

It’s lightly sweet, warmly spiced, and moist. Zucchini blends in, offering texture but no overpowering flavor.

Try chocolate chips, nuts, dried fruits, or top with a cinnamon-sugar crust for added crunch.

Soft, moist, and flavorful zucchini muffins made with wholesome ingredients – perfect for breakfast or snack time.

Scale

1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) milk (dairy or non dairy)
1 and 3/4 cups (210g) shredded zucchini (no need to blot)
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
optional: coarse sugar, for sprinkling on top

Preheat oven to 375°F (190°C). Line a muffin pan with liners or spray with nonstick spray.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla, and milk together until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the shredded zucchini and optional add-ins (chocolate chips, nuts, etc).
Spoon the batter evenly into the muffin cups, filling them 3/4 of the way full. Sprinkle tops with coarse sugar if desired.
Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

You can store muffins at room temperature for up to 3 days or refrigerate for 1 week. Freeze for longer storage.

Keywords: zucchini, muffins, baking, snack, healthy, easy