Easy Zucchini Muffins Recipe
Introduction
These Easy Zucchini Muffins are truly the best—moist, fluffy, and bursting with flavor. Loaded with optional chocolate chips and pecans, they make a perfect breakfast treat or snack. Plus, they freeze wonderfully for busy days ahead.
Ingredients
- ½ cup melted unsalted butter
- ½ cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups flour, spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups grated zucchini, not drained
- ½ cup chopped pecans (optional but recommended)
- ½ cup chocolate chips (optional but recommended)
Instructions
- Step 1: Preheat the oven to 425 degrees F and grease two 12-slot muffin tins with cooking spray. Set aside.
- Step 2: In a large bowl, mix together the melted butter, canola oil, eggs, granulated sugar, brown sugar, and vanilla extract until combined.
- Step 3: Add the flour, cinnamon, salt, baking soda, and baking powder to the wet ingredients.
- Step 4: Use a spatula to gently fold the ingredients together just until the batter starts to combine. Avoid overmixing to keep muffins tender.
- Step 5: Fold in the grated zucchini, chopped pecans, and chocolate chips if using.
- Step 6: Using a ¼ cup measuring cup, scoop the batter evenly into the prepared muffin tins.
- Step 7: Bake one tin at a time for 5 minutes at 425 degrees F.
- Step 8: Without removing the muffins, reduce the oven temperature to 325 degrees F and bake for an additional 10 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Repeat the baking process with the second tin.
Tips & Variations
- For extra moisture, do not squeeze out the liquid from the grated zucchini.
- Swap pecans for walnuts or omit nuts entirely for a nut-free version.
- Add a teaspoon of nutmeg for a warm spice note.
- Use mini chocolate chips for more even distribution in each muffin.
Storage
Store muffins at room temperature in an airtight container for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, microwave muffins briefly until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini instead of fresh?
Fresh zucchini is best as it holds texture better. If using frozen, thaw fully and squeeze out excess moisture to avoid soggy muffins.
What’s the best way to grate zucchini?
Use the large holes of a box grater for tender shreds. You don’t need to peel the zucchini, and keeping the skin adds color and nutrients.
Print
Easy Zucchini Muffins Recipe
- Total Time: 35 minutes
- Yield: 24 muffins 1x
Description
These Easy Zucchini Muffins are moist, fluffy, and loaded with optional chocolate chips and pecans, making them perfect for breakfast or snacks. They bake quickly and freeze well, providing a delicious treat anytime.
Ingredients
Scale
Wet Ingredients
- ½ cup melted unsalted butter
- ½ cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups flour, spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Additional Ingredients
- 2 cups grated zucchini, not drained
- ½ cup chopped pecans (optional but recommended)
- ½ cup chocolate chips (optional but recommended)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 425°F and grease two 12-slot muffin tins with cooking spray to prevent sticking. Set aside while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, canola oil, eggs, granulated sugar, brown sugar, and vanilla extract. Stir these together until well blended.
- Add Dry Ingredients: Add the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture. Use a spatula to fold everything together gently just until the batter starts to come together—be careful not to overmix to keep muffins tender.
- Incorporate Zucchini and Add-ins: Fold in the grated zucchini along with the optional chopped pecans and chocolate chips, distributing them evenly through the batter.
- Fill Muffin Tins: Using a ¼ cup measuring cup, scoop the batter into the prepared muffin tins, filling each slot evenly.
- Bake at High Heat: Bake one muffin tin at a time for 5 minutes at 425°F to give the muffins a good rise.
- Continue Baking at Lower Heat: Without removing the muffins, lower the oven temperature to 325°F and bake for an additional 10 to 20 minutes, checking with a toothpick inserted in the center. Muffins are done when the toothpick comes out clean.
- Repeat for Second Tin: Remove the first batch, fill and bake the second muffin tin following the same process.
- Cool and Store: Allow the muffins to cool before serving or storing. They can be stored at room temperature for up to 1 week, refrigerated for 2 weeks, or frozen for up to 3 months.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- You can add or omit chocolate chips and pecans based on preference.
- Grated zucchini should not be drained to retain moisture.
- For best texture, bake one muffin tin at a time as directed.
- Reheat muffins by microwaving to warm before serving.
- Storage times may vary depending on environment and container used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: easy, moist, zucchini, muffins, breakfast, snack, chocolate chips, pecans
