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Zucchini Bread Muffins

Zucchini bread muffins are spiced quick bread muffins with a golden dome, crinkled top, and a moist green-flecked interior. Grate and squeeze the zucchini dry, then bake until a toothpick comes out clean for tender, everyday breakfast muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
Wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry Squeeze well so the batter bakes up without excess moisture.
Optional add-in
  • 0.5 cup walnuts or raisins Use walnuts for crunch or raisins for sweetness (or omit).

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin tin
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well. Set up your tin so you can bake right after mixing.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly speckled. This helps distribute the spice so every bite tastes consistent.
Mix the wet ingredients
  1. Beat the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined. Stop when the mixture looks smooth and glossy.
Add zucchini
  1. Stir the grated squeezed dry zucchini into the wet mixture. The batter should turn green-flecked throughout.
Combine batter and add-ins
  1. Fold the dry ingredients into the batter until just combined. Fold gently and stop before flour streaks disappear.
  2. Fold in walnuts or raisins if using. Distribute them so they’re not all concentrated in one area.
Fill and bake
  1. Divide the batter evenly among muffin cups, filling each about 3/4 full. Use a scoop for even domes.
  2. Bake for 20–22 minutes until a toothpick comes out clean. Look for a golden top and a set center with no wet batter.
Cool and serve
  1. Cool the muffins for 10 minutes in the pan before transferring. Letting them rest helps the crinkled tops hold their shape.

Notes

Pro tip: Squeeze the grated zucchini very dry so the muffins bake up with a moist crumb instead of a wet center. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Freeze up to 2 months, thaw overnight in the fridge, then warm in the oven. For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce (your texture may be slightly softer).