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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Michelle
Your zucchini muffins are always such a hit! They freeze well too! Great after school snack for the kiddos!
Brittney Naylor
These zucchini muffins are great for my daughter. I love being able to hide veggies in yummy foods. She has no idea zucchini is in there and she loves the muffins.
Lisa L
These zucchini muffins so moist and delicious. Grab one with a cup of tea and coffee and sit back and enjoy.
Robin
Now I know what I am going to do with a lot of my garden zucchini! These are so yummy and they freeze so well. The kids can grab them for a snack and I can feel good about what they are snacking on! Thanks!
Beth Pierce
You are most welcome, Robin!
pedja
These zucchini muffins are a hit with everyone, from picky eaters to morning coffee enthusiasts, making them a perfect addition to my recipe collection!
Beth Pierce
I agree 100%
Stephanie Phillips
There zucchini muffins are seriously the best! Full of flavor and the ideal breakfast when I’m on the run. I plan to keep several in the freezer so I always have them on hand.
Beth Pierce
Thank you, Stephanie!
Ramil H
I love how moist these muffins are with the shredded zucchini and pecans. The aroma while they’re being prepared makes my mouth water.
Barbie R
I love zucchini bread, and I like this idea for smaller portions. It’s perfect for a healthy snack that still feels like a yummy dessert.
Colleen
I love these muffins. They’re so moist and tender. These are really good!
Hannah Bures
Yummy!! This recipe is perfect for my picky kiddos!! Any type of muffin they devour.
Marysa
We make zucchini bread every so often, and muffins sound like a great option. I could see myself making a big batch of these and freezing them so I have something to eat in the mornings.
Catherine
Yum! These zucchini muffins are delicious! Perfect for a quick snack or breakfast treat. Thanks for sharing this great recipe!
Beth Pierce
The pleasure is all mine!
Robbie
These muffins were delicious. I’m adding them to my electronic recipe file!
Lisa
These zucchini muffins were so delicious! I really enjoy them with my morning coffee. Do they freeze well?
Beth Pierce
Yes, they sure do.
Lisa
These zucchini muffins were so delicious, and they paired so well with my morning coffee.
Stephanie Anderson
These zucchini muffins are just fabulous! I must freeze some next time for breakfasts on the run.
Beth Pierce
They freeze well! Enjoy!