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zucchini muffins in a muffin pan with shredded zucchini

Zucchini Muffins

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The absolute BEST Zucchini Muffins recipe! They have the perfect texture with a super soft and moist crumb (thanks to the abundance of fresh zucchini added) and that classic spiced flavor that will leave you craving more!
Course Breakfast, Brunch, Snack
Cuisine American
Keyword zucchini muffin recipe, zucchini muffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 muffins
Calories 176
Author Kim

Ingredients

  • 1 1/2 cups (188g) all-purpose flour (do not scoop with measuring cup, spoon in and level with the straight edge of a butter knife)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • optional: 1 cup (180g) semi-sweet chocolate chips or chopped nuts
  • 1/4 cup (59ml) vegetable oil (or other preferred oil)
  • 1/4 cup (62.5g) unsweetened applesauce (or additional oil)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups shredded zucchini (about 1-2 medium to large zucchinis)*

Instructions

  • Preheat oven to 425 degrees F (218°C). Prepare a muffin pan with cooking spray or liners.
  • In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined. Set aside. (if adding any optional ingredients, stir them in with the dry ingredients)
    whisking flour with nutmeg and cinnamon
  • In a separate medium bowl, stir together the oil, applesauce, brown sugar, granulated sugar, egg, vanilla, and zucchini until combined.
    stirring shredded zucchini with wet ingredients
  • Add dry ingredients to the wet ingredients, and gently stir until just combined. Do NOT over-mix. Spoon batter into the prepared muffin cavities, filling each one completely full.
    mixing wet ingredients with dry Ingredients
  • Bake muffins for 5 minutes at 425 degrees F (218°C) and then with muffins staying in the oven, reduce heat to 350 degrees F (177°C) and bake muffins for 13-15 minutes more or until a toothpick inserted in the center comes out mostly clean. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
  • Remove muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
    zucchini muffins in a muffin pan

Notes

*Zucchini does not need to be drained or squeezed to release all of the water. The water adds to the moistness of the muffins. However, if the zucchini is overly watery, lightly blot it with a clean kitchen towel or paper towel.
**Leftover muffins will keep fresh, covered, at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffin | Calories: 176kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 152mg | Potassium: 98mg | Fiber: 1g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg