Zucchini Muffins

These zucchini muffins are fluffy, moist, and have a sugary sweet top. You will LOVE making these easy zucchini muffins with your garden zucchini. They freeze beautifully too!

Zucchini Muffins

Zucchini Muffins

It’s zucchini season and you all know that I LOVE zucchini. You can see all of my very best zucchini recipes here. There are so many good ones to choose from! I hope you have made my classic zucchini bread and chocolate zucchini bread…two of my all-time favorites!

Today, I am sharing another favorite, my zucchini muffin recipe. These zucchini muffins are a long-time favorite in our house. The muffins have a great, moist texture thanks to grated zucchini and the cinnamon and spices give the muffins a depth of flavor that tastes like home. Sprinkling sugar on top before baking gives them the most subtle crunch and sweetness right out of the oven! These are incredible as a breakfast side or a grab-and-go snack for those busy mornings.

Zucchini Muffins with butter

How to Make Zucchini Muffins

  • First, preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners or grease cups generously with nonstick cooking spray. I use paper liners because they work well and look nice!
  • Make sure your baking soda and baking powder are fresh. It does expire so check the date! This is a super cheap ingredient to replace and it does make a difference.
  • Whisk together the dry ingredients in a large bowl, making sure there are no brown sugar clumps.
  • Whisk together the wet ingredients in a small bowl. Make sure the butter is melted and slightly cooled and the eggs are at room temperature.
  • You don’t have the peel the zucchini before shredding. Also, don’t squeeze out the liquid in the zucchini. If you do, you will end up with dry muffins. The zucchini keeps the muffins nice and moist. Stir the shredded zucchini into the liquid ingredients.
  • Add the dry ingredients to the wet ingredients and gently stir together with a spatula. Don’t over mix the batter; stir just until flour disappears. It is ok if there are a few streaks of flour left.
  • Divide the muffin batter evenly among the 12 muffin cups. I like to use an ice cream scoop to get nice, even muffins.
  • Sprinkle each muffin with turbinado sugar. This really takes your muffins to the next level! You will LOVE the sugary tops!
  • Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin; if it comes out clean, they are done.
  • Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.

A Good Way to Eat Vegetables for Breakfast

These muffins are made with two full cups of grated zucchini! It’s a great way to add a serving of vegetables into a recipe that tastes amazing! Plus, it’s always a good idea to start your day with a dose of vegetables, especially in muffin form! My kids LOVE these zucchini muffins. They don’t even know they are full of zucchini! Plus, it’s a great way to use up that garden zucchini!

Easy Zucchini Muffins

Do Zucchini Muffins Need to Be Refrigerated?

I wouldn’t recommend refrigerating because the muffins can dry out in the refrigerator. After you enjoy one (or two or three!) warm out of the oven, store them loosely covered on the counter, for up to four days. I like to store muffins under a glass dome because it prevents the muffins from getting too soggy since moisture isn’t being trapped in the container. If you use a container, loosely cover the container with plastic wrap or you can leave the lid slightly open.

How to Freeze Zucchini Muffins

Zucchini muffins freeze beautifully! This is a great recipe to freeze if you know you won’t be eating them all within a couple days. Once they’re cooled, place them in a freezer bag and make sure to enjoy within 2 months. Thaw at room temperature or in the microwave. You might want to make a double batch so you always have some of that zucchini muffin goodness on hand!

More Zucchini Recipes:

Best Zucchini Muffins

Zucchini Muffins

My zucchini muffin recipe is packed with flavor and topped with a crispy sugary, sweet top. This is the MOST delicious way to use up that summer zucchini crop!
4.7 from 10 votes


  • 2 cups all-purpose flour or white whole wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup canola, vegetable, or grapeseed oil
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups grated zucchini
  • 2 tablespoons turbinado sugar, for sprinkling on muffins


  • Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
  • In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
  • Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
  • Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.


Calories: 225kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 37mg, Sodium: 181mg, Potassium: 124mg, Fiber: 1g, Sugar: 16g, Vitamin A: 200IU, Vitamin C: 3.7mg, Calcium: 33mg, Iron: 1.3mg
Keywords muffins, zucchini

Have you tried this recipe?

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Photos by Dishing Out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I’m all about extra-moist muffins and these look like perfection! Can’t wait to give them a try!

  2. 5 stars
    Made these today and they’re absolutely delicious! Definitely going to keep these stocked in the freezer. Thanks for such a yummy recipe!

  3. The zucchini plant in our garden has just been going crazy this summer. I’ve been baking so many muffins, and now I can’t wait to try these! Your chocolate zucchini bread is one of my all time faves!

  4. 5 stars
    I made these for my trio of boys and when they saw the zucchini going in they were not to thrilled… needless to say, they devoured them like no tomorrow! So delicious and moist!
    Thank you!

  5. 5 stars
    Thank you for the recipe! Used about 1 1/2 medium-large zucchini for the 2 Cups. Came out perfect! We will be making this recipe again.

  6. 4 stars
    Moist, flavorful but not as sweet as my regular recipe. I may just increase the sugar a bit next time, but will definitely make them again! Doubled the recipe and shared with neighbors and everyone loved them, so clearly Im the only one needing more sugar!

  7. 5 stars
    I have made these twice now and my husband is a fan. I added a streusel topping instead of just sugar. Yum! (1/4 cup brown sugar, 1/4 cup white sugar, 2 T marg, 2 T flour, 1 t cinnamon, mixed together and crumble on top).

  8. 5 stars
    These were SO good!! I’ve been making them over and over. I’ve made them normal, with half shredded carrots, and added chocolate chips! They are fantastic. My kids devoured them. I love them, too! BEST zucchini muffin recipe ever!! Don’t forget to drain the juice off the zucchini though. I shred my zucchini first and let it sit in a colander over a bowl and then I start the recipe. By the time I get to the part to add shredded zucchini, I have drained at least a cup or two of zucchini juice into the bowl. I pour the juice down the sink drain and add the shredded zucchini. So easy!! Thanks so much!!!

    1. Give the zucchini a good squeeze but don’t dry it out completely. You want some moisture to keep the muffins moist.

  9. 5 stars
    Loved them !! My kids and husband ate them and it’s difficult for them to like anything that’s not chocolate!! I did add 1/2 cup of walnuts and did 1 cup all purpose flour and 1 cup oats!!

  10. Delicious muffins – used dark brown sugar but only 1/4 cup, added 1 cup blueberries and 1/2 cup butterscotch chips. I always bake muffins at 400° results in slightly crunchy top

  11. 3 stars
    Question: I’ve never prepared a bread/muffin recipe that called for grated zucchini. I’ve always shredded my zucchini either with a handheld box shredder/grater or a food processor using the shredding blade. Since this recipe called for grated, I tried using the side of the handheld with the grating holes and it’s taking forever. It’s basically liquifying the squash into a wet mess. Kind of like zucchini pulp. Which if that’s what I’m trying to achieve, would be much easier to achieve by cutting the squash into chunks and feeding it through the food processor, essentially turning it into zucchini baby food. Can you please provide some clarity on the grating vs shredding? If it really makes a difference and the recipe requires grated zucchini (for visualization, think grated parmesan vs shredded), then maybe you can offer some suggestions on the easiest way to get grated zucchini instead of squash pulp.

    1. You can use a food processor. If you use a grater, use the side with the larger holes. If you have a good grater, it should grate the zucchini without turning it into a pulp.