Zucchini Muffins Recipe

Why I Keep Coming Back to This Recipe

I didn’t expect zucchini muffins to become the recipe I’d make on repeat, but here we are. It started as a fridge-cleaning experiment one summer when we had more zucchini than we knew what to do with. I grated some into muffin batter just to see what would happen, and the result was shockingly good—moist, tender, not too sweet, with a subtle earthy freshness. But it wasn’t until I added cinnamon, vanilla, and a handful of dark chocolate chips that the magic really happened.

Now these muffins are a regular in our kitchen, especially when I want something cozy but not overly indulgent. I’ll bake a batch on Sunday mornings and they’re gone by Tuesday. They’re soft, flavorful, and just the right balance between wholesome and treat-worthy. You wouldn’t even know there’s a vegetable hiding inside unless someone told you.

They’re the kind of muffin you can eat warm with your coffee, pack in a lunchbox, or sneak as a midnight snack. And yes, they freeze beautifully—if you can resist eating them all first.

Recipe Card

Quick Ingredient Snapshot

• Zucchini: Adds moisture and a slight earthy sweetness without making the muffins taste “vegetable-y.”
• Whole Wheat Flour: Keeps things hearty and wholesome without making the texture too dense.
• Brown Sugar: Adds a rich, caramelly flavor that pairs perfectly with the cinnamon.
• Cinnamon & Vanilla: Bring warmth and depth that makes these muffins smell like a bakery.
• Dark Chocolate Chips: Optional, but highly recommended. They melt into the batter for gooey bites.

Why You’ll Love This Recipe

These zucchini muffins are the perfect blend of healthy-ish and deeply satisfying. They’re made with simple pantry staples, sneak in a veggie, and still taste like a bakery-style treat. The texture is ultra-moist, thanks to the shredded zucchini, but the tops still get that slightly crisp, golden finish that makes muffin lovers swoon.

They’re great for busy mornings, especially if you bake them ahead and stash them in the freezer. Kids love them (especially with chocolate chips), and they’re portable enough for lunchboxes or road trip snacks.

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Let’s Talk Ingredients

The star here is fresh zucchini. You’ll want to grate it finely and lightly squeeze out the excess moisture with a clean towel or cheesecloth. It’s what gives these muffins their incredible softness without needing a ton of oil.

I use a mix of whole wheat and all-purpose flour to keep the texture light while still feeling hearty. If you want to go fully whole wheat, just add a splash more milk to keep things tender.

Brown sugar adds both sweetness and moisture, while cinnamon and vanilla round out the flavor. A neutral oil like avocado or vegetable works well here, though you can use melted coconut oil too for a hint of flavor.

Dark chocolate chips are optional, but they melt into dreamy little pockets throughout the muffins. You can also add chopped walnuts or pecans for crunch.

How to Make Zucchini Muffins

Prepping the Zucchini

Grate the zucchini using the fine side of a box grater. You’ll need about one medium zucchini, which yields around 1 cup packed. After grating, place it in a clean kitchen towel and gently squeeze out the excess water. Don’t wring it dry—a little moisture is key.

Mixing the Batter

In a large bowl, whisk together your dry ingredients: flours, cinnamon, baking powder, baking soda, and salt. In a separate bowl, mix the oil, brown sugar, eggs, milk, and vanilla until smooth.

Add the dry mix into the wet and stir gently until just combined. Fold in the zucchini and chocolate chips, being careful not to overmix. The batter will be thick but scoopable.

Baking the Muffins

Preheat your oven to 350°F and line a muffin tin with paper liners. Scoop the batter into the cups, filling each about 3/4 full. If you like a bakery-style dome, let the batter rest in the pan for 5 to 10 minutes before baking.

Bake for 18 to 22 minutes, or until the tops are golden and a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.

Recipe Don’ts

Don’t skip squeezing the zucchini. Too much moisture can make the muffins gummy.

Don’t overmix the batter. It’ll make the texture tough instead of tender.

Don’t overbake. These muffins should be just set in the center and still soft when pressed.

Don’t forget the vanilla—it really makes the warm spices sing.

Variations You’ll Love

Make them gluten-free with a 1:1 GF flour blend.

Add chopped walnuts or pecans for a nutty crunch.

Swap chocolate chips for dried cranberries or raisins.

Use half grated carrot for a carrot-zucchini muffin twist.

Add a pinch of ground ginger or cloves for extra spice.

Expert Tips, Swaps & Storage Advice

You can prep the batter ahead and store it covered in the fridge overnight. Bake straight from cold with a few extra minutes in the oven.

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave or toaster oven.

If using coconut oil, make sure your eggs and milk are room temperature so the oil doesn’t solidify in the batter.

Sprinkle a few extra chocolate chips on top before baking for a pretty finish.

What to Serve This With

Serve these zucchini muffins with a warm latte or chai tea for a cozy morning moment. They also pair beautifully with a smear of almond butter or cream cheese.

For a balanced breakfast, enjoy them with Greek yogurt and a handful of berries. Or pack them alongside a hard-boiled egg and fruit for a satisfying lunchbox combo.