Best Zucchini Muffin Recipes

Best Zucchini Muffin Recipes

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Top Rated Zucchini Muffin Recipes

Zucchini bread it all the rage, so why can’t zucchini muffins be all the rage, too? They’re easier to grab-n-go in the mornings and they taste just the same. This recipe was contributed by Erin Alvarez of The Almond Eater.

Banana bread is my absolute favorite thing to bake, and I like making banana muffins even more. One night, feeling creative, I spotted some extra zucchini in the fridge and decided to throw it in. The results were very pleasing.Click here to see Sensational Summer Squash Recipes.

The BEST Zucchini Muffins

The BEST Zucchini Muffins. Loaded with greek yogurt, zucchini and chocolate chips. A great way to use up zucchini from your garden!

This recipe is adapted from my Chocolate Chip Zucchini Bread. These muffins are incredibly soft and tender, perfectly spiced and loaded with tons of zucchini. This zucchini muffin recipe can be used for muffins or can be made into loaves! It’s super versatile and can easily be doubled!

Zucchini bread muffins are my go to breakfast or dessert during the Summer. I always have an over abundance of fresh zucchini from my garden and these muffins are a great way to use them up!

To get a perfectly shaped muffin with a domed top the muffins are baked in a 425°F degree oven for 5 minutes then the oven temperature is reduced to 350°F. The muffins continue to bake for another 12-15 minutes. It gives you the perfect bakery style muffin!

Healthy Zucchini Muffins

Ok guys, I&rsquom kinda obsessed with todays recipe. I&rsquom a sucker for a good zucchini bread or muffin recipe and these are seriously the bomb.com.

Is it bad to say that sometimes I impress myself. 🙂 haha Because today I totally did.

These muffins are a great way to use up that extra zucchini from the summer and I even give you tips on how to make and freeze these muffins so you can enjoy them into the fall! Let&rsquos dive in!

Best Zucchini Muffins with Pecans

If you love my zucchini cake with brown sugar icing and my zucchini bread, try these big, dense, moist zucchini muffins. They are SO. GOOD. Especially with a latte, at 2pm.

How to make the best zucchini muffins:

Start by grating two small fresh zucchini, which should give you approximately two cups. Grate the zucchini over a tea towel so you&rsquoll be ready for step two&mdashsqueezing out all the excess liquid.

Draining as much liquid from the zucchini as you can (without going overboard) is key. If left undrained, the excess liquid will affect the overall batter and make for soggy muffins. So fold the tea towel around the grated zucchini and ring out as much liquid as possible.

Next up, roughly chop pecans into small pieces and set aside. *If you don&rsquot have any on hand, you can easily forgo or sub with walnuts.*

Now, for the easy. Mix all the dry ingredients together and add in the zucchini and pecans. Ensure they are well-integrated and not clumping.

Whisk all the wet ingredients (eggs, sour cream, oil, and vanilla) until smooth and fold the wet mixture into the dry. The batter WILL be quite thick and sturdy and ready for baking.

Healthy Substitutions:

I do consider these zucchini muffins to be slightly more indulgent than most of my muffin recipes (hello, sour cream, and brown sugar), BUT, you can easily make them healthier with a couple of swaps. Namely:

  • Swap all or part of the sour cream for plain greek yogurt (0% or 2%)
  • Cut the brown sugar down by half&mdashfrom one cup to half a cup. Or swap the sugar entirely for half a cup of liquid honey. The muffins will be less sweet, but still delicious.

If you make these zucchini muffins, please let me know in the comments below and share your rating&mdashI love to hear from you!

Why is zucchini used in baking?

Zucchini is often used as a replacement for oil in baked goods. Why? It’s much lower calorie than oil and performs a similar function: bringing in moisture. Most of zucchini is water, so it disappears right into cakes and breads, leaving the baked good perfectly hydrated.

Because using shredded zucchini can stand in for some oil, these zucchini muffins have a low oil content: just over 1 teaspoon of oil per muffin. Thanks, zucchini!

Want another baked recipe with zucchini? Try this Chocolate Zucchini Cake: rich, moist and ultra chocolaty.

Zucchini Lemon Muffins

Don't beat those muffins! The baking soda and/or baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently — you don't want to disturb those little air bubbles responsible for making your muffins rise.


  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (99g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup (57g) chopped walnuts
  • 1/2 cup (85g) golden raisins or sweetened dried cranberries
  • 2 large eggs, beaten
  • 1/2 cup (113g) milk
  • 1/3 cup (67g) vegetable oil
  • 1 cup (150g) shredded zucchini, packed , optional for topping


Preheat your oven to 400°F. Grease and flour (or line with papers) a 12-well muffin pan.

Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.

In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.

Make a well in the center of the dry ingredients and add the wet ingredients.

Learn more

Baking with zucchini

Stir just until barely combined and then gently fold in the zucchini.

Spoon the batter into the pan. Sprinkle with sparkling white sugar, for added crunch and flavor.

Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Remove from oven and turn out onto a cooling rack. Serve warm or with a little butter.

Store, well-wrapped, for 3 days at room temperature. Freeze for up to a month.

More zucchini recipes

Love cooking with zucchini? Us too. Here are a few more zucchini recipes you might enjoy:

    How to make the BEST sauteed zucchini that will have everyone talking! Ten minutes in a hot pan makes this green vegetable truly irresistible. A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. or Grilled Zucchini and Squash Bake or grill them until tender with Italian herbs: perfection! It’s got the best flavor: cinnamon-scented, with just the right sweetness. Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor! This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.

Make zucchini chocolate chip muffins

If you want, you can turn this recipe into one for gluten free chocolate chip zucchini muffins.

How? Just substitute the raisins with 1/2 cup chocolate chips!

Or you can do half chocolate chips and half raisins to make healthy chocolate zucchini muffins.

What kind of chocolate? I like to use semi-sweet chocolate like Enjoy Life Semi-Sweet Chocolate Mini-Chips, which is gluten free, dairy free and vegan.

If you’re not worried about allergies or food sensitivities, any type of chocolate chips – milk chocolate or semi-sweet – will do. And you can use regular or mini chocolate chips.

What makes these zucchini muffins healthy?

Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:

  • Unlike standard zucchini muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.
  • Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)
  • Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.
  • Combined, you end up with hearty and delicious zucchini-flecked muffins.

These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.

The Shipyard Galley's Zucchini Muffins

Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins or simply bake as many as you want, and refrigerate the remaining batter, to use up to four days later.

Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

Add the baking powder, baking soda, salt, and cinnamon, beating to combine.

Add the flour, beating just till smooth.

Perfect your technique

Zucchini muffins to the rescue

Add the zucchini, nuts, and raisins or currants.

Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

Tips from our Bakers

Trying to cut back on fat and calories? You can reduce the amount of vegetable oil in this recipe to 3/4 cup (149g) without too much impact on the muffins' final texture.

Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.

How to Make Banana Zucchini Muffins

These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! Remember the debate about which you would eat first, the top or the bottom of a muffin? Don’t worry about that debate because all you will have left are crumbs.

To get ready to bake the muffins, preheat the oven to 350°F and prepare your muffin pan with extra-large liners. Earlier, I mentioned these were extra-large muffins, and I pour 1/3 cup of the batter into each liner. If you are using a standard scoop, be aware that you will make many more muffins than my serving count. These are the