Name: Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup + 2 tablespoons all-purpose flour (spooned and leveled); ¾ cup whole wheat flour (spooned and leveled); ½ cup + 2 tablespoons almond flour (spooned and leveled); 1 tablespoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon sea salt; ½ cup milk; ¼ cup extra-virgin olive oil or vegetable oil (plus more for the pan); 2 large eggs; ½ cup cane sugar; 1 teaspoon vanilla extract; 2 cups shredded zucchini (no need to squeeze out excess water); ½ cup chopped walnuts

Jump to Recipe·5 from 26 reviews

Bursting with warm spices and studded with crunchy walnuts, these Zucchini Muffins are the kind of treat that brings a smile to anyone’s breakfast table. Moist, tender, and just sweet enough, this recipe brings together wholesome flours and fresh zucchini for a bake that’s as nourishing as it is delicious. Whether you serve them for brunch, tuck one into a lunchbox, or enjoy as an afternoon pick-me-up, these muffins are bound to become a repeat favorite for bakers of all experience levels.

Ingredients You’ll Need

The beauty of Zucchini Muffins lies in a handful of wholesome ingredients, each playing a key role in texture, flavor, or color. Here’s how each component transforms your muffin from simple to extraordinary:

All-purpose flour: Provides the structure and a light, tender crumb you want in every bite.
Whole wheat flour: Adds a subtle nuttiness and a boost of fiber for extra nutrition and flavor complexity.
Almond flour: Lends moistness and a tender texture, while nodding to a rich, nuanced flavor.
Baking powder: Ensures your Zucchini Muffins rise beautifully for a pleasing, domed top.
Cinnamon: Invites warmth and aromatic sweetness that perfectly complements zucchini.
Nutmeg: Adds depth and a slightly earthy note that’s a classic pairing with sweet baked goods.
Sea salt: Enhances all the other flavors and balances the sweetness.
Milk: Keeps the muffins moist and helps bring the batter together smoothly.
Extra-virgin olive oil or vegetable oil: Delivers a gently fruity or neutral fat for a moist and delicate crumb.
Eggs: Bind the ingredients and help create that perfect muffin consistency.
Cane sugar: Sweetens just right, without overpowering the other flavors.
Vanilla extract: Infuses a lovely, round aroma that sings in each bite.
Zucchini: The star ingredient gives moistness to the muffins and sneaks in extra veggies.
Chopped walnuts: Bring a satisfying crunch and toasty, earthy flavor to the party.

How to Make Zucchini Muffins

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 400°F so it’s piping hot before the batter comes together. Grease a 12-cup muffin tin with a thin slick of oil or a quick mist of cooking spray. This step sets you up for smooth muffin removal and perfectly shaped Zucchini Muffins every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine both kinds of flour, the almond flour, baking powder, cinnamon, nutmeg, and sea salt. Whisk together until everything is evenly blended and there are no clumps of flour or spices lurking in the corners—a simple step to avoid unevenly baked muffins.

Step 3: Combine Wet Ingredients

In a large bowl, grab your whisk and mix together the milk, olive oil or vegetable oil, eggs, sugar, and vanilla extract until smooth and slightly frothy. Now add the zucchini—no need to squeeze out the extra water, just stir it in. It will lend the most wonderful moisture to your Zucchini Muffins.

Step 4: Bring It All Together

Pour the dry mixture into your wet ingredients. Gently stir until just combined—overmixing can make muffins tough. Fold in the chopped walnuts until they’re evenly distributed. Your batter should look thick but spoonable, flecked with bits of green zucchini and studded with nuts.

Step 5: Fill and Bake

Use a ⅓ cup measuring cup to scoop the batter into the muffin tin, filling each cup nearly to the top. Slide the pan into the oven and bake for 16 to 20 minutes, or until the tops spring back when lightly pressed. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely, if you can wait that long before digging in.

How to Serve Zucchini Muffins

Garnishes

A little garnish goes a long way in making Zucchini Muffins irresistible. Try a scatter of extra chopped walnuts on top before baking for a bolder crunch, or dust the cooled muffins with a little powdered sugar for a bakery-style flourish. A drizzle of honey or maple syrup right before serving turns them into a special treat for brunch or dessert.

Side Dishes

Pair your muffins with a bowl of Greek yogurt and fresh berries for a protein-packed breakfast, or serve alongside a fruit salad and scrambled eggs for an easy weekend brunch spread. Their balanced flavor means these Zucchini Muffins play well with both sweet and savory sides.

Creative Ways to Present

If you’re entertaining, think beyond the classic basket! Arrange your muffins atop a wooden board with fresh fruit, local cheeses, and a jar of homemade jam. For a fun twist, tuck a muffin into lunchboxes or picnic baskets—Zucchini Muffins travel beautifully and make every meal feel a little more homemade.

Make Ahead and Storage

Storing Leftovers

Zucchini Muffins keep their moist texture for days when stored properly. Let them cool completely, then tuck them into an airtight container at room temperature. They’ll stay fresh for up to three days, although they rarely last that long in my kitchen!

Freezing

For longer storage, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They freeze well for up to two months, making them perfect for grab-and-go breakfasts or busy mornings. Just make sure to thaw overnight or use the microwave for a quick fix.

Reheating

Nothing beats a warm muffin! To reheat, simply pop a muffin in the microwave for 15 to 20 seconds or warm in a low oven (about 300°F) for a few minutes. This brings back that just-baked flavor and soft crumb you love.

FAQs

Can I make these Zucchini Muffins gluten-free?

Absolutely! Swap the all-purpose and whole wheat flours with your favorite gluten-free blend. Make sure your baking powder is gluten-free too, and keep an eye on texture—some blends absorb moisture differently, so you may need to add a splash of milk if the batter is too thick.

Do I have to peel the zucchini first?

No need to peel! The skin of the zucchini is tender and adds extra color and nutrients. Just give it a good wash and shred it directly into your bowl for easy prep and more vibrant muffins.

Can I use other nuts or omit them entirely?

Of course. Pecans or chopped hazelnuts would be delicious, or skip nuts for a nut-free version. The muffins will still have that irresistible texture thanks to the flours and zucchini.

Will the Zucchini Muffins taste like vegetables?

Not at all! The zucchini blends in for moisture alone and doesn’t impart a vegetable flavor. Instead, your muffins will be warmly spiced, lightly sweet, and beautifully tender, perfect for skeptics and veggie lovers alike.

Can I add mix-ins like chocolate chips or dried fruit?

Yes! Chocolate chips, raisins, or even shredded coconut all work beautifully as mix-ins. Just keep totals to about half a cup per batch to maintain the perfect muffin texture.

Final Thoughts

Zucchini Muffins are a cheerful way to bring a little extra goodness into your day, whether you’re baking for your family or treating yourself. Give this recipe a try, and I promise you’ll look forward to finding fresh zucchini every season—these muffins are simply too tasty to resist!