If you’re looking for a treat that’s both comforting and surprisingly wholesome, these Zucchini Muffins are exactly what your morning (or afternoon) needs. They’re soft, tender, and packed with delicate spice, thanks to freshly grated zucchini and a cozy blend of cinnamon, ginger, and nutmeg. The veggies melt right in, adding moisture and gentle sweetness without overpowering the classic bakery flavor. Whether you enjoy them with your favorite warm drink or tuck them into a lunchbox, this recipe is guaranteed to become a staple you’ll crave all year long!

Ingredients You’ll Need

The beauty of Zucchini Muffins is how classic, simple, and effective each ingredient is. Every item here pulls its weight—whether it’s the rich moisture from the zucchini itself, the warm depth from spices, or the perfect crumb you get from a good mix of sugars and sour cream.

All-purpose flour: This gives the muffins structure while keeping them light and fluffy.
Baking powder & baking soda: These leaveners create a soft, well-risen muffin full of airy pockets.
Salt: Just a touch, but it makes all the flavors pop—don’t skip it!
Cinnamon powder, ground ginger, fresh grated nutmeg: Your essential spice trifecta for warmth and that classic muffin aroma.
Cooking oil: Keeps the muffins super moist and tender, while also helping them stay fresh for days.
White sugar & brown sugar: The mix of sugars gives you both sweetness and that slight caramel note from the brown sugar.
Eggs (large): Bind everything together for the perfect crumb and a little rise.
Sour cream (or yogurt): Adds richness and tang so your muffins never taste flat.
Grated zucchini (squeezed to remove excess moisture): The star ingredient! Brings moisture, hidden greens, and subtle sweetness.
Vanilla extract (optional): A splash of vanilla rounds out the flavors beautifully.

How to Make Zucchini Muffins

Step 1: Prep and Grate the Zucchini

Start by washing your zucchini and grating it on the coarse side of a box grater. Sprinkle a little salt over the shreds and let them sit for about 10 minutes to help release excess water. Afterward, scoop the pile into a clean cheesecloth or kitchen towel and squeeze with all your might—getting rid of as much moisture as you can is the secret to tender, not soggy, Zucchini Muffins!

Step 2: Prepare Your Muffin Tin and Oven

Preheat your oven to 400°F (200°C). Grab your favorite muffin tin and either line it with paper liners or give it a quick spritz of oil. This little bit of prep ensures your Zucchini Muffins will pop right out perfectly golden.

Step 3: Mix the Dry Ingredients

In a big mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and freshly grated nutmeg. Not only are you combining the essentials for rise and fluffiness, but you’re also creating the aromatic base that defines every bite.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk the eggs with the white and brown sugars, oil, sour cream (or yogurt), and vanilla extract. You’re looking for a smooth, glossy mixture—think of this as your muffin’s flavor-packed foundation.

Step 5: Combine Everything With Zucchini

Pour the wet ingredients into the dry ingredients, gently stirring until you see just a few flour streaks left. Fold in your well-drained zucchini, making sure you don’t overmix—the less you stir, the softer your Zucchini Muffins will be.

Step 6: Fill and Bake

Divide the batter among the muffin cups, filling each about three-quarters of the way full. Pop the tin into the oven, then immediately reduce the temperature to 350°F (175°C). Bake for 18 to 22 minutes, or until a toothpick slides out clean from the center of a muffin. The kitchen will smell irresistible!

Step 7: Cool and Enjoy

Let the muffins rest in the tin for 5 minutes, then move them to a wire rack to cool completely (if you can wait!). They’re fantastic warm, but equally delicious the next day.

How to Serve Zucchini Muffins

Garnishes

Give your Zucchini Muffins a special touch with a little dusting of powdered sugar or a light drizzle of honey for an extra pop of sweetness. For a pretty finish, tuck in a few toasted nuts or a sprinkle of cinnamon on top before baking.

Side Dishes

Pair your muffins with a dollop of Greek yogurt and fresh berries for a breakfast that feels like a treat. They also make a lovely addition alongside scrambled eggs or a steaming mug of coffee or chai—it’s a simple yet satisfying way to round out your meal.

Creative Ways to Present

For brunch, pile the Zucchini Muffins high on a rustic wooden board, surrounded by fresh fruits and a bowl of whipped butter or jam. Or, wrap warm muffins in a tea towel-lined basket for a homey touch that’ll delight friends at a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your Zucchini Muffins in an airtight container at room temperature. They’ll stay moist and delicious for up to three days—if they last that long! The zucchini helps keep them from drying out, so you’ll be rewarded with a soft crumb day after day.

Freezing

Zucchini Muffins freeze like a dream! Just wrap them individually in plastic wrap, place in a freezer-safe bag, and stow them in the freezer for up to three months. When you’re ready to enjoy, thaw at room temperature or overnight in the fridge.

Reheating

For best results, pop a muffin (or two) into the microwave for 10 to 15 seconds or warm in a 300°F (150°C) oven for 5 minutes. This quick burst of heat brings back that fresh-from-the-oven warmth and softness.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can swap in half whole wheat flour for a nuttier flavor and extra nutrients. Just know your Zucchini Muffins might be a bit denser, so consider adding an extra tablespoon of yogurt or milk to the batter if it looks dry.

Should I peel the zucchini first?

No need! The peel is tender and melts right into the muffins, plus it adds lovely green flecks that make your Zucchini Muffins look extra appealing.

How do I prevent soggy muffins?

The secret is thoroughly squeezing the grated zucchini—the drier it is, the lighter your muffins will be. Don’t skip this step for perfect results every time.

Are Zucchini Muffins sweet or savory?

These Zucchini Muffins lean to the sweet side, but they have just enough spice and a hint of tang to keep things balanced. They’re perfect for breakfast, snack, or even a healthier dessert!

Can I add nuts or chocolate chips?

Definitely. Chopped walnuts, pecans, or a handful of dark chocolate chips all punch up the flavor. Gently fold them in with the zucchini and enjoy a tasty twist.

Final Thoughts

If you’re craving a homemade treat that’s as easy as it is satisfying, Zucchini Muffins are calling your name. So grab some fresh zucchini and dive in—once you taste that perfect blend of cozy spice and moist crumb, you’ll want to make these on repeat!

Zucchini Muffins Recipe

★★★★★

4.8 from 14 reviews

Author: anna
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist zucchini muffins that are perfect for a quick breakfast or a tasty snack. These muffins are packed with flavor and a hint of warmth from cinnamon and nutmeg.

Instructions

Prep the Zucchini: Grate the zucchini, add a sprinkle of salt, and leave for 10 minutes. Using a cheesecloth, squeeze out as much moisture as possible from the zucchini.
Preheat & Prepare: Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In another bowl, whisk the eggs, white sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
Combine & Add Zucchini: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated and squeezed zucchini, being careful not to overmix.
Fill pan: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Transfer the muffins to the oven on the middle rack and reduce the temperature to 350°F (175°C). Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for up to 3 days.

Notes

For added texture and flavor, you can mix in some chopped nuts or raisins into the batter.
Feel free to adjust the spices to suit your taste preferences.
These muffins freeze well, so you can make a batch ahead of time for quick breakfasts on the go.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American