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Zucchini Bread Muffins

Zucchini bread muffins that bake up golden-domed with a crinkled top and moist green-flecked crumb. This easy breakfast muffin recipe uses grated zucchini squeezed dry for tender texture and warm cinnamon aroma.
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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: 320
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 grated zucchini that’s squeezed dry helps prevent soggy muffins
Optional add-ins
  • 0.5 cup walnuts or raisins (optional) choose walnuts for crunch or raisins for sweetness

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly combined.
Make the batter
  1. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until combined.
  2. Stir in grated squeezed dry zucchini until the batter looks speckled with green.
  3. Fold in the dry ingredients just until no dry streaks remain, being careful not to overmix.
  4. Fold in walnuts or raisins if using.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake and cool
  1. Bake for 20–22 minutes, until a toothpick comes out clean and the tops are golden.
  2. Cool in the pan for 10 minutes, then transfer to a rack so the muffins don’t steam-sog.

Notes

For the best crumb, squeeze the grated zucchini very dry (you should feel the moisture reduce when squeezed). Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze up to 2 months. For a dairy-free option, this recipe already is; swap walnuts for raisins or vice versa based on preference.