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

These Zucchini Muffins Are Soft, Moist, and So Easy

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5 from 6 reviews

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

Units Scale
  • 219 grams (1 3/4 Cups) All-Purpose/ Plain Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Medium- Large Zucchini (1 1/2 Cups) Shredded Zucchini, Packed
  • 50 grams (1/4 Cup) Granulated Sugar
  • 100 grams (1/2 Cup) Light Brown Sugar
  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Pure Vanilla Extract
  • 50 grams (1/3 Cup) Roasted Walnuts, chopped
  • 90 grams (1/2) 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

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!
  • Author: Elizabeth Waterson
  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/easy-zucchini-muffins-recipe/

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