These easy Zucchini Muffins are moist and have exceptional flavor and texture, thanks to freshly shredded zucchini and chopped pecans. They stay fresh for days and are perfect for on-the-go breakfasts or snacks for busy families.
Bake a batch of these freezer-friendly muffins today. We love home-baked goods. There is something really comforting about a loaf of homemade banana bread or zucchini bread.
What’s in this Post
Why You’ll Love These Muffins
These muffins are so moist and flavorful with cinnamon, nutmeg, vanilla, and pecans. You and your family will never tire of these delicious treats. They are also a great way to use up garden zucchini, and they freeze well for future breakfasts and snacks on the go.
Ingredients Needed
- All-purpose flour: or a combination of equal parts all-purpose flour and whole wheat.
- Spices: ground cinnamon and ground nutmeg
- Leaving agents: baking soda and baking powder
- Salt: just a touch
- Sugars: granulated sugar and brown sugar
- Eggs: large ones
- Vegetable oil: or canola oil
- Zucchini
- Vanilla extract: the pure stuff
- Nuts: pecans or walnuts
How to make Zucchini Muffins
This is the nutshell version. See the recipe card below with a full list of ingredients and instructions.
Start by whisking the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl. Then, in another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini, vanilla extract, and pecans. Add the dry ingredients to the wet ingredients in three intervals and stir just until combined.
Line a 12-count standard muffin tin with muffin cups. Divide the mixture evenly between the paper liners. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the pan before carefully removing them to cooling racks.
Recipe Tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back off into the flour canister.
- Use paper baking cups. I personally like the unbleached chlorine-free ones.
- Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. Don’t worry about squeezing the moisture out of the zucchini.
- Do not overmix the batter; it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
Storage and Reheat
Store in an airtight container on the counter for up to 4 days. Or store in the fridge in an airtight container for up to a week. Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.
How to freeze these Zucchini Muffins
First, let the muffins fully cool by removing them from the tin about 5 minutes after they come out of the oven. Place the muffins on a cooling wire rack, and do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag and freeze them for up to 3 months.
Zucchini Muffin Recipe
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup light brown sugar loosely packed
- 2 large eggs
- ½ cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees. Line 12 count standard muffin pan with baking cups.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini, vanilla extract, and pecans. Add the dry mixture to the wet mixture in three intervals mixing just until combined.
- Divide the mixture evenly between the muffin liners. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before carefully removing them to cooling racks. Serve with sweet cream butter, honey, maple syrup, or softened cream cheese.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back off into the flour canister.
- Use paper baking cups. I personally like the unbleached chlorine-free ones.
- Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. Don’t worry about squeezing the moisture out of the zucchini.
- Do not overmix the batter; it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
Nutrition
Frequently Asked Questions
Yes, you can, but if you did not squeeze out the moisture before freezing, place it in a colander in the sink and let it drain for about an hour before starting the recipe.
You can add 3/4 cup chopped walnuts or pecans. Chocolate chips, raisins, and dried cranberries are also delicious
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Archana Singh
I’ve never heard or tried zucchini muffins before. But they look delicious in your pictures! Seems like a perfect snack item. Thanks for sharing this great recipe!
Beth Pierce
My pleasure, Enjoy!
Neely
My kids loved these zucchini muffins. Love this recipe! They don’t even know there are hidden veggies in there.
Beth Pierce
This is always a great way to get them to eat their veggies!
Fransic V
This looks yummy, would definitely love to eat muffins again. It’s been a while since I made them at home. Thank you for sharing this zucchini recipe.
Beth Pierce
Thanks, Fransic! Enjoy!
Clarice Ford
Wow! These were delicious. I had no idea we can make zucchini into muffins and they would taste so good. Thank you for sharing the recipe.
Beth Pierce
My pleasure, Clarice!
Marysa
These would be perfect to bring to work. I’ll have to make these when we have so many zucchinis growing in the garden, I never know what to do with them all!
Beth Pierce
Thanks, Marysa! Enjoy!
Melanie williams
Oh my gosh these sound very yummy. I am such a sucker for a muffin or two and I may have to try these out this weekend.
Beth Pierce
Thanks, Melanie! Enjoy!