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Zucchini Bread Muffins

Zucchini bread muffins with a golden, crinkled top and a moist, green-flecked interior. This easy breakfast muffin recipe uses grated zucchini and warm cinnamon for a tender crumb.
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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: 280
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
Optional add-ins
  • 0.5 cup walnuts or raisins optional

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease well. Ensure the tin is ready so batter can go in right after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Stop when the spices are evenly distributed and there are no visible lumps.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined. Mix just until smooth and uniform in color.
Combine batter
  1. Stir in the grated squeezed zucchini. Distribute the green flecks evenly through the batter.
Fold in dry
  1. Fold in the dry ingredients until just combined. Fold gently so the batter stays thick and you don’t overmix.
Add walnuts or raisins (if using)
  1. Fold in walnuts or raisins if using. Use the same gentle folding motion so you don’t deflate the batter.
Portion and bake
  1. Divide batter evenly among muffin cups, filling about 3/4 full. This helps them dome and form a crinkled top as they bake.
  2. Bake 20–22 minutes until a toothpick comes out clean. The tops should be golden and spring back lightly when touched.
Cool
  1. Cool in the pan for 10 minutes before transferring to a rack. This set-up time helps the crumb hold together for slicing or serving.

Notes

For best texture, squeeze the zucchini very dry so the muffins bake up tender, not soggy. Store in an airtight container for up to 3 days at room temperature; refrigerate up to 5 days. Freeze up to 2 months (wrap individually). For a lighter bake, replace the vegetable oil with an equal amount of light olive oil or neutral oil and expect a slightly softer crumb.