Simple cinnamon-spiced muffins come out extra moist with the addition of shredded zucchini (and the kids won’t even know it’s in there!). This muffin recipe is easy to make and they freeze well too.
Why We Love These Muffins
Adding shredded fruit or vegetables (in this case zucchini) makes baked goods extra moist while sneaking in a little bit of extra nutrition.They’re a great way to enjoy garden zucchini, you cannot taste the flavor of the zucchini.Most of the ingredients are things you likely have on hand already. These are easy to make and they freeze well for snacks or lunches!
Ingredients for Zucchini Muffins
Dry Ingredients – This recipe calls for all-purpose flour and other ingredients typical in muffin recipes. Half of the flour can be substituted for whole wheat flour if desired. Wet Ingredients – Ensure the ingredients are at room temperature. We prefer the texture of these muffins with oil, but you can use melted butter as well. Ensure you’re using vegetable oil as olive oil can have too strong of a flavor. Zucchini – Similar to zucchini bread, the zucchini should be shredded with a cheese grater and does not need to be peeled first (unless it’s extra large with a thick skin).
Variations
Why not add some frozen blueberries or shredded carrots? Swap out the nuts for chopped pecans or raisins.We love vanilla extract but you can change the flavor by adding other extracts to the batter.
How to Make Zucchini Muffins
It’s not hard to whip up a batch of homemade zucchini muffins!
How Long to Bake Muffins
You can bake this zucchini muffin recipe in smaller or larger tins if you’d like!
For mini-muffins: Bake @ 350°F for 14 to 16 minutes.For regular-sized muffins: Bake @ 350°F for 22 to 24 minutes.For Texas-sized muffins: Bake @ 350°F for 24 to 27 minutes.
Baking with Zucchini
Baking with zucchini (whether it’s muffins, cookies, or brownies) can be simple. There is no need to peel the zucchini or remove the seeds unless it’s a very large zucchini with thick skin. If the seeds are large, use a spoon to scrape them out before shredding the zucchini. If using frozen zucchini, thaw before using. Frozen zucchini should be lightly drained and you can squeeze out a little bit of the excess moisture. You don’t want it dry, the moisture keeps these muffins moist.
Storing Zucchini Muffins
Zucchini muffins are best when they are kept at room temperature and in an airtight container or a zippered bag. Zucchini muffins freeze perfectly, so wrap them individually in plastic wrap, then place them in a zippered bag. Write the date on the outside of the bag and they will last about 8 weeks in the freezer!
Got Zucchini? Try These Favorites
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Make More Muffins
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