Zucchini Muffins Recipe: Moist, Easy & Perfect for Breakfast

A Whisk of Memories and Zucchini Magic

Every summer, my grandmother’s kitchen would fill with the warm aroma of cinnamon, vanilla, and something earthy I couldn’t quite place as a kid—until I learned it was zucchini. “Don’t tell your grandfather,” she’d wink, as we spooned batter into muffin tins. That secret ingredient? It made the most moist and fluffy zucchini muffins I’d ever had.

Today, I’m thrilled to pass down this updated version of her classic zucchini muffins—an easy, healthy breakfast or snack that celebrates fresh produce and pantry staples. These zucchini muffins are made in one bowl and come together in under 30 minutes. Whether you’re a busy parent, a student in need of meal prep ideas, or just a breakfast enthusiast, this zucchini muffin recipe delivers on flavor, convenience, and nostalgia..

Oh, and yes—you can totally freeze them, so you’re never more than a quick defrost away from cozy, cinnamon-spiced goodness.

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Why You’ll Love This Recipe

• Super moist and fluffy zucchini muffins thanks to fresh grated zucchini
• Kid-approved and perfect for breakfast or snack-time on the go
• Easy one-bowl zucchini muffin recipe made with simple pantry staples
• A delicious way to use up fresh zucchini or overripe bananas
• These zucchini muffins freeze beautifully—ideal for meal prep and busy mornings

These are the ultimate portable breakfast idea—toss one in your bag, and you’re good to go!

Ingredients Needed

Here’s everything you’ll need for these soft, tender zucchini muffins:

Pantry Staples:

• 1 ½ cups all-purpose flour (or whole wheat flour for a fiber boost)
• ½ tsp baking soda & ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup brown sugar
• 2 large eggs
• ⅓ cup vegetable oil (or applesauce for a lighter, oil-free version)
• 1 tsp vanilla extract

Fresh Ingredients:

• 1 cup grated zucchini (don’t peel—just squeeze out excess moisture!)
• Optional: chocolate chips, walnuts, or raisins

Want to make them gluten-free or dairy-free? No problem—just sub with your favorite gluten-free flour blend or plant-based milk.

How to Make Zucchini Muffins

Ready in under 30 minutes, here’s your go-to step-by-step muffin instructions:

Step 1: Prep Work

Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners. Lightly grease if not using liners.

Step 2: Mix It Up

In a large bowl, whisk together eggs, oil (or applesauce), vanilla, and brown sugar until smooth. Stir in the grated zucchini (squeeze out excess moisture for best texture).

In the same bowl (yes, really!), add flour, baking soda, baking powder, salt, and cinnamon. Mix gently until just combined—don’t overmix! Fold in any optional add-ins like chocolate chips or chopped nuts.

Step 3: Bake

Divide batter evenly into the muffin cups and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

Love muffins? Try our comforting banana bread muffins recipe.

Tips for the Best Muffins

Want bakery-quality muffins every time? Here’s how:

• Use fresh zucchini—frozen can work, but it’s more watery
• Squeeze shredded zucchini in a towel before adding
• Don’t overmix the batter—this keeps them light and fluffy
• Sprinkle tops with brown sugar or oats before baking for a crunchy lid
• Let them rest 10 minutes post-bake to lock in moisture

Recipe Variations

Feeling adventurous? Try one of these tasty spins:

• Zucchini Banana Muffins: swap in ½ mashed banana
• Chocolate Chip Zucchini Muffins: add ½ cup dark chocolate chips
• Paleo or Keto Zucchini Muffins: use almond flour and a sugar substitute
• Nutty Zucchini Muffins: fold in chopped pecans or walnuts
• Zucchini Carrot Muffins: replace half the zucchini with grated carrot

This recipe plays nice with almost any add-in, so don’t be shy!

Storage and Freezing Tips

Store leftover muffins in an airtight container at room temperature for 3–4 days. Want to keep them longer? Pop them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds for that just-baked warmth.

Looking for more cozy breakfast bakes? Check out our apple coffee cake with cinnamon streusel!

Frequently Asked Questions

More Muffin Recipes

If you loved these muffins, don’t miss our other fan favorites:

• Cherry banana muffins
• Classic blueberry muffins
• Savory cheddar and herb muffins

There’s a muffin for every mood at Kai Recipes.

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