Go Back

Zucchini Bread Muffins

Zucchini bread muffins with a golden, crinkled top and a moist green-flecked crumb. Spiced, easy breakfast muffins made with grated zucchini squeezed dry so they bake up tender without turning gummy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
Zucchini mix-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.5 cup walnuts or raisins (optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well, so the batter can go in right away.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until the spices are evenly distributed, looking evenly speckled.
Make the batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined and glossy.
  2. Stir in grated squeezed zucchini and mix until the batter looks uniformly streaked with green.
  3. Fold in the dry ingredients until just combined, stopping when you no longer see dry flour; fold in walnuts or raisins if using.
Bake and cool
  1. Divide batter evenly among muffin cups, filling each to about 3/4 full and giving the tops room to dome.
  2. Bake for 20–22 minutes at 375°F until a toothpick comes out clean.
  3. Cool for 10 minutes in the pan, until the muffins are set and slightly firm to the touch, then transfer to a rack.

Notes

For the best texture, squeeze the grated zucchini dry until it no longer drips; this prevents gummy centers. Store muffins airtight in the fridge up to 4 days (reheat 10–15 seconds in the microwave). Freeze up to 2 months. For a lower-sugar option, replace granulated sugar with 3/4 cup granulated sugar substitute used 1:1 if your substitute is measure-for-measure.