These easy zucchini muffins are soft, moist, and packed with warm flavor from brown sugar and vanilla. I love that this recipe uses melted butter instead of oil because I've found it gives a richer flavor while still keeping the crumb tender. The batter comes together quickly with simple pantry ingredients, and the zucchini melts right in, adding moisture without making them heavy. If you're looking for a reliable, everyday muffin, this is one I always come back to.
One of the most popular recipes in my family is this chocolate chip zucchini bread, my sister has made it herself numerous times.
So I based this recipe on that bread but adjusted a couple of things for a muffin. I also added some roasted walnuts for a delicious crunch. But if you don't like nuts don't add them!
The Everyday Baking Lineup
- Zucchini: I've found you don't need to squeeze out the moisture here - it actually helps keep the muffins soft and tender as they bake. (This is what makes zucchini muffins so reliable!)
- Vanilla Extract: I add a full amount here because it rounds out the zucchini and gives the muffins a more bakery-style flavor.
- Melted Butter: I prefer melted butter over oil in this recipe because it adds more flavor while still keeping the texture soft.
- Brown Sugar + Granulated Sugar: I like using both - the brown sugar adds moisture and depth, while the granulated sugar keeps the crumb light.
- Walnuts: I always recommend toasting them if you have time - I've found it makes a noticeable difference in flavor and texture.
If you like cinnamon then try adding ½ teaspoon of ground cinnamon to the dry ingredients. For extra chocolate check out my double chocolate zucchini muffin recipe.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Featured Review
"Zucchini chocolate chip muffins did not disappoint. Great recipe. Nice and moist and easy to make. Highly recommend."
Sandra
How to Make Easy Zucchini Muffins
These are best the day they are made but you can store leftovers in an airtight container for up to three days. I always eat these warm with a little butter spread on top - it melts right in and makes them extra soft and rich.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
These Zucchini Muffins Are Soft, Moist, and So Easy
These easy zucchini muffins are soft, moist, and packed with warm flavor from brown sugar and vanilla. I love that this recipe uses melted butter instead of oil because I've found it gives a richer flavor while still keeping the crumb tender. The batter comes together quickly with simple pantry ingredients, and the zucchini melts right in, adding moisture without making them heavy. If you're looking for a reliable, everyday muffin, this is one I always come back to.
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Ingredients
- 219 grams (1 ¾ Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Medium- Large Zucchini (1 ½ Cups) Shredded Zucchini, Packed
- 50 grams (¼ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 4oz (½ Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 50 grams (⅓ Cup) Roasted Walnuts, chopped
- 90 grams (½) Cup Chocolate Chips or Chunks
Instructions
- Preheat the oven to 415F/213C and line a standard muffin tin with paper liners OR heavily grease each muffin cavity with non-stick baking spray.
- In a small bowl whisk together the flour, baking powder, baking soda, and salt, then set aside. Shred your zucchini I use either a box grater or food processor.
- In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini. Gently fold in flour mixture until almost combined then add chocolate chips and walnuts. Mix until just combined, don't over mix.
- Scoop batter into each muffin liner equally, I use my large cookie scoop. Bake for 5 minutes then without opening the oven reduce the temperature to 350F/180C and bake for an additional 14-18 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 15 minutes before enjoying. These are best the day they are made but you can store leftovers in an air-tight container for up to three days.
Notes
- To freeze the muffins: Let them cool completely then place them in a freezer-friendly Ziploc bag or wrap them tightly in plastic wrap/ cling film. Let them freeze in a single layer then after a few hours feel free to shuffle the bag around so they take up less space or leave them in a single layer!
- To thaw a frozen muffin: Let it sit at room temperature for an hour or so, place them in the fridge overnight, or microwave for 30 seconds when you want one!
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ella O says
Delicious! I appreciate that the recipe came with metric measurements as well. Will definitely be making these again!
Elizabeth Waterson says
Hi Ella, thank you so much for the lovely review! So glad you enjoyed them. Take care. XX Liz
Megan says
Great recipe! Love that it does not have oil in the ingredients. Super simple to follow and I had everything I needed at home already. The muffins rise well in the tins too! I could not even taste the zucchini either - amazing!
Elizabeth Waterson says
Thank you so much for this lovely review, Megan!! So glad you enjoyed the muffin recipe! Take care. XX Liz
Haley Levin says
I found this recipe on tiktok and so glad I did. This is the first to me I made zucchini muffins and they were so easy and delicious. I don’t like really sweet things and these are literally the perfect touch of sweetness! Highly recommend for a quick breakfast, snack or anytime really.
Elizabeth Waterson says
Thank you so much for the lovely review Haley, so happy you enjoyed the muffins! Take care. XX Liz
Tessa says
These are super easy to make and delicious!
Elizabeth Waterson says
Thank you for the lovely review Tessa, I really appreciate it. Take care. XX Liz
Sandra Tice says
Zucchini chocolate chip muffins did not disappoint. Great recipe. Nice and moist and easy to make. Highly recommend.
Elizabeth Waterson says
Thank you so much for the 5-star review, Sandra. So happy you enjoyed the muffins! Take care. XX Liz
Kat says
I omitted the chocolate to be a little bit "healthier" for my toddler daughter and it was still delicious! You still had a little bit of sweetness and the taste of the crunchy walnut pieces really draws you in for more. And you can't even taste the zucchini so it's a great way to give my daughter some veg!
Ashley O says
These are absolutely delicious!! I don’t think I can eat muffins another way now! I do wish that I knew roughly how much calories are in them!
Elizabeth Waterson says
Hi Ashley, yay so glad you liked the muffins!! May I ask a huge favor please? Next time you leave a review could you please include a star rating by clicking on the stars? It really helps my other readers quickly see if others have had success with the recipe and helps my google standings! I appreciate it!! Thank you! XX Liz