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    Home » Breakfast » Muffin

    Easy Zucchini Muffins Recipe

    Published: May 15, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    zucchini muffins in a brown parchment liners sitting on a white marble surface

    Learn how to make this delicious easy zucchini muffins recipe. You'd never know these muffins are made with Zucchini! Step-by-step photos teach you how to make these muffins! Add chocolate chips and roasted nuts if you want!

    zucchini muffins in a brown parchment liners sitting on a white marble surface

    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!

    hand holding half eaten zucchini muffin up to the camera

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • More muffin recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For these muffins you'll need mainly pantry staples:

    • All-Purpose/ Plain Flour. Make sure you measure your flour properly too much or too little can ruin the muffins.
    • Baking Powder. This chemical leaving agent is already activated so it will help these muffins rise while baking.
    • Baking Soda. This chemical leaving agent will be activated by acid, in this recipe the brown sugar acts as the acid.
    • Salt. Don't skip this key ingredient that helps all of the other ingredients shine.
    • Zucchini. You'll need a medium to large or two small zucchinis. You'll need to grate it into shredded zucchini. Zucchini adds an incredible about of moisture to the muffins.
    • Sugar. I like to use a combination of granulated and brown sugar and not too much of it since these are breakfast items!
    • Unsalted Butter. I use melted butter for the flavor but you could use a neutral oil instead like vegetable oil or avocado oil.
    • Large Eggs. Your eggs need to be at room temperature to emulsify into the other ingredients.
    • Pure Vanilla Extract. Use the real stuff!
    • Roasted Walnuts. You could use unroasted nuts but I find roasted nuts have so much more flavor. Pecans would also go beautifully if you didn't have walnuts on hand. Then make sure you chop your nuts.
    • Chocolate. You can use chocolate chips or chocolate chunks. In this instance, for the photos, I used mini chocolate chips.

    If you like cinnamon then try adding ½ teaspoon of ground cinnamon to the dry ingredients.

    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.

    zucchini muffin ingredients laid out in little bowls on a white marble surface

    Instructions

    Preheat the oven to 415F/213C and line a standard muffin tin with paper muffin 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. 

    zucchini grated with a box grater on a wood board and a glass bowl of dry ingredients whisked together on a white marble surface

    In a large mixing bowl mix together the butter and sugars. Then stir in the eggs and vanilla extract.

    wet ingredients for zucchini muffins added to a glass bowl and mixed together on a white marble surface with a floral linen
    wet ingredients fully combined in a glass bowl on a white marble surface with a floral linen

    Fold in shredded zucchini.

    Gently fold in the flour mixture.

    grated zucchini mixed into wet ingredients then dry ingredients added in an glass bowl on a white marble surface with a floral linen

    Once almost combined add chocolate chips and chopped nuts. 

    mini chocolate chips and roasted walnuts added to zucchini muffin batter on a white marble surface with a floral linen

    Be careful not to overmix the batter.

    chocolate chip walnut zucchini muffin batter in a glass bowl on a white marble surface with a floral linen

    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.

    zucchini muffins before and after baking in a muffin pan on a white marble surface

    Let cool on a wire rack for at least 15 minutes before removing from the muffin pan and enjoying.

    These are best the day they are made but you can store leftovers in an airtight container for up to three days.

    zucchini muffins cooling in the muffin pan on a white marble surface

    How to freeze

    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!

    close up of a peeled open zucchini muffin on a white marble surface

    More muffin recipes

    You'll love these Rhubarb Muffins.

    If you love chocolate then check out these Nutella Swirled Banana Muffins.

    I don't know about you but I love pumpkin all year long, these pumpkin cream cheese muffins.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    close up of a peeled open zucchini muffin on a white marble surface

    Zucchini Muffins

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Pin Recipe

    Learn how to make this delicious easy zucchini muffins recipe. You'd never know these muffins are made with Zucchini! Step-by-step photos teach you how to make these muffins! Add chocolate chips and roasted nuts if you want!

    • Total Time: 30 minutes
    • Yield: 12 Muffins 1x

    Ingredients

    Units Scale
    • 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

    1. 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.
    2. 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. 
    3. 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. 
    4. 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.

    Equipment

    cupcake pan

    Cupcake Pan

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    2oz scoop

    Large Cookie Scoop

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    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 20
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: zucchini walnut muffins, zucchini chocolate chip muffins, how to make zucchini muffins

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    Comments

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    1. Ella O says

      July 10, 2022 at 1:54 pm

      Delicious! I appreciate that the recipe came with metric measurements as well. Will definitely be making these again!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 11, 2022 at 8:31 am

        Hi Ella, thank you so much for the lovely review! So glad you enjoyed them. Take care. XX Liz

        Reply
    2. Megan says

      August 30, 2022 at 7:32 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        August 30, 2022 at 7:39 pm

        Thank you so much for this lovely review, Megan!! So glad you enjoyed the muffin recipe! Take care. XX Liz

        Reply
    3. Haley Levin says

      September 05, 2022 at 9:33 am

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        September 06, 2022 at 11:15 am

        Thank you so much for the lovely review Haley, so happy you enjoyed the muffins! Take care. XX Liz

        Reply
    4. Tessa says

      September 15, 2022 at 8:29 am

      These are super easy to make and delicious!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        September 15, 2022 at 11:04 am

        Thank you for the lovely review Tessa, I really appreciate it. Take care. XX Liz

        Reply
    5. Sandra Tice says

      February 21, 2023 at 7:00 am

      Zucchini chocolate chip muffins did not disappoint. Great recipe. Nice and moist and easy to make. Highly recommend.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 22, 2023 at 12:09 pm

        Thank you so much for the 5-star review, Sandra. So happy you enjoyed the muffins! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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