Name: The Best Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cupsall-purpose flour; 1 tspbaking soda; 1 tspbaking powder; 1 tspsalt; 1 tspground cinnamon; 1/2 tspground cloves (optional); 2 eggs; 1 cupsugar; 1/2 cupoil; 1 tbspvanilla extract; 2 cupszucchini (grated)

Jump to Recipe

These zucchini muffins are the ones I reach for when I want something simple, reliable, and a little bit comforting. They’re lightly spiced, tender, and sneaks-in-a-veggie friendly—perfect for breakfast, a snack, or packed into a lunchbox. No complicated steps. Just good results.

I developed this version after testing a few ratios until the crumb was moist but not gummy, and the zucchini flavor stayed gentle. You’ll get tender muffins with a golden top and a soft center. They freeze beautifully, too—handy for busy mornings.

Below you’ll find the ingredient breakdown, the exact method I use every time, troubleshooting tips, and ideas for seasonal twists. Read straight through or jump to the section you need.

Ingredient Rundown

Ingredients

2 cups all-purpose flour — provides structure; measure by spooning into the cup and leveling for accuracy.
1 tsp baking soda — adds lift and reacts with the acid in the batter for tenderness.
1 tsp baking powder — extra lift so muffins aren’t dense.
1 tsp salt — balances sweetness and enhances flavor.
1 tsp ground cinnamon — warm spice that complements zucchini and sugar.
1/2 tsp ground cloves, optional — strong spice; use if you like a deeper, cozy flavor.
2 eggs — binders that add richness and help with rise.
1 cup sugar — sweetens and contributes to browning. You can reduce slightly if you prefer less sweet.
1/2 cup oil — keeps the crumb moist; neutral oil is ideal.
1 tbsp vanilla extract — rounds and lifts the overall flavor.
2 cups zucchini, grated — the star ingredient; grate and fold in without squeezing out all the moisture so muffins stay tender.

The Method for Zucchini Muffins

Preheat the oven to 375°F. Line a muffin pan with paper liners and set aside.
In a large bowl, whisk together the 2 eggs, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vanilla extract until combined and smooth.
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves (if using).
Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon just until no large streaks of flour remain; do not overmix.
Fold the 2 cups grated zucchini into the batter until evenly distributed.
Using an ice cream scoop or spoon, divide the batter among the prepared muffin liners, filling each about 3/4 full.
Bake in the preheated 375°F oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the pan from the oven and let the muffins cool in the pan for 5–10 minutes, then transfer the muffins to a wire rack to cool completely before serving.

Why It’s Crowd-Pleasing

These muffins bridge the gap between everyday and special. They’re not overly sweet, so they work at breakfast alongside coffee, or as an after-school snack that doesn’t feel like dessert. The zucchini keeps them moist, which most people interpret as “homemade care” rather than “store-bought dryness.”

The spice mix—mostly cinnamon, with optional cloves—gives familiar warmth without overwhelming the palate. Texture matters: a tender interior with a slightly domed top makes them look homemade in the best way. And because the ingredients are pantry staples, they’re easy to make on short notice.

Easy Ingredient Swaps

Flour: Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier note, but expect a slightly denser crumb.
Sugar: You can swap granulated sugar for an equal amount of brown sugar for deeper flavor and a slightly moister muffin.
Oil: Swap with melted butter one-to-one if you want a richer taste; chill the batter briefly if your butter is quite cool.
Spices: Leave out the cloves if you prefer; add a pinch of nutmeg or cardamom for a different aromatic profile.
Zucchini: If you’re out of zucchini, grated carrot can work in a pinch—note the final taste and moisture will differ.

Equipment at a Glance

You don’t need anything fancy. Here’s what I use every time:

Muffin tin and paper liners — liners make cleanup easy and keep muffins from sticking.
Two mixing bowls — one for wet, one for dry. Keeps you from overworking the batter.
Grater — a box grater or the large-hole side of a microplane works well for zucchini.
Spatula or wooden spoon — for gentle mixing; a whisk for the wet ingredients.
Ice cream scoop or large spoon — helps portion the batter evenly for consistent bake times.

Things That Go Wrong

Dense or heavy muffins

Cause: Overmixing the batter after adding the dry ingredients. Fix: Stir just until no big streaks of flour remain. Little lumps are fine; they’ll hydrate during baking.

Muffins too wet in the center

Cause: Underbaking or too much moisture from shredded zucchini. Fix: Bake the full 18–20 minutes and test with a toothpick. If zucchini is very wet, grate and let it sit in a sieve for a few minutes to release excess water (do not squeeze dry—some moisture is needed).

Gummy texture

Cause: Too much liquid or not enough structure. Fix: Double-check measurements. Use a standard measuring cup and level flour—packing flour into the cup adds extra and changes the texture.

No rise or flat tops

Cause: Old baking powder or baking soda, or oven temperature too low. Fix: Check the freshness of leaveners and confirm your oven temperature with an oven thermometer.

Spring–Summer–Fall–Winter Ideas

Seasonal tweaks keep this muffin fresh all year.

Spring: Stir in 1/3 cup chopped fresh herbs like mint or basil for a savory breakfast muffin—pair with lemon zest for brightness.
Summer: Add 1/3 cup chopped fresh strawberries or blueberries for a light fruity note. Fruit adds moisture, so err toward the longer end of the bake time.
Fall: Increase the cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon nutmeg. Fold in 1/3 cup chopped walnuts for crunch.
Winter: Swap cloves for 1/4 teaspoon ground ginger and add 1 tablespoon molasses or dark brown sugar for a cozy, spiced muffin.

Behind the Recipe

I started making zucchini muffins when my farmer’s market had an abundance of small zucchinis—too soft for the grill but perfect for baking. This recipe evolved from wanting a straightforward batter that didn’t require draining the zucchini completely, so the crumb stayed tender.

Over a few weekends I adjusted spice levels and fat ratios until the texture felt right: moist and resilient, not fragile. I keep the cloves optional because some friends love the depth they bring, while others find them dominant. Either way, it’s a forgiving batter, so it’s a great one to teach someone to bake.

Make Ahead Like a Pro

These muffins are very friendly to advance prep.

Refrigerate baked muffins: Store in an airtight container for up to 3 days at room temperature, or up to 5 days refrigerated.
Freeze baked muffins: Cool completely, wrap each muffin in plastic, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave briefly to warm.
Freeze unbaked batter: Spoon the batter into lined muffin cups, freeze until solid, then transfer to a bag. Bake from frozen at 375°F; add 3–5 minutes to the bake time.
Prep ahead for morning: Mix dry ingredients the night before and store covered. In the morning, whisk wet ingredients, combine with dry, fold in zucchini, and bake.

Helpful Q&A

Q: Do I need to peel the zucchini?
A: No. The skin is thin and adds color and nutrients. If the zucchini is very large and seedy, you can scoop out seeds, but for typical small-to-medium zucchinis the whole vegetable is fine.

Q: Can I reduce the sugar?
A: Yes. You can decrease sugar to 3/4 cup without drastic changes. Expect a slightly less browned top and a less sweet muffin.

Q: How fine should the zucchini be grated?
A: Medium to large holes on a box grater work well. You want bits that integrate into the batter but don’t puddle with water.

Q: Can I add mix-ins like chocolate chips or nuts?
A: Absolutely. Fold in about 1/2 to 2/3 cup of chips or chopped nuts after the zucchini. Distribute evenly to avoid sinking.

Q: Are these suitable for lunchboxes?
A: Yes. They travel well and are not overly sticky. Pack with an ice pack for longer outings.

Q: Can I make them gluten-free?
A: Substitute a one-to-one gluten-free flour blend designed for baking. The texture may be slightly different; a bit of xanthan gum in the blend helps mimic structure if your mix lacks it.

Q: Why do some muffins domes crack?
A: Slight cracking is normal and often comes from the oven heat creating a raised top. It looks rustic and indicates a good rise.

Final Bite

These Zucchini Muffins are straightforward, satisfying, and forgiving. They’re a small, everyday pleasure you can rely on whether you’re feeding a crowd or packing a quick snack for one. Start with the exact method above, then personalize with swaps and seasonal add-ins as you like. Make a batch. Freeze half. Enjoy the ease.

If you try them, I’d love to hear which swaps you made and whether you went for the cloves. Happy baking—and may your muffins come out tender and just the right amount of homey.

Print Recipe Save it for later