zucchini muffins in a vintage muffin pan, with more muffins to the side on a marble surface

I have great plans for all the zucchini coming this summer. I know it’s a little bit early, but I wanted to make sure you didn’t miss this amazing zucchini muffin recipe. Since it’s oil based (rather than butter), I didn’t even have to swap anything out to make them dairy free.

They’re perfectly spiced, like your favorite banana bread, with cinnamon and just a hint of ground cloves, and I filled them with chopped pecans for added texture. You can leave them out if you want though.

Just in case you didn’t know, read this post: are eggs dairy?

overhead shot of zucchini muffins with brown paper liners and chopped pecan pieces scattered on a marble surface
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Here’s what you’ll need to make this zucchini muffin recipe

How to make zucchini muffins

Before starting, preheat your oven to 350˚F and line a muffin pan with paper liners (or grease/flour the individual cups).

Prep your ingredients

Grate three medium zucchini with a box grater. You should get about 1 cup per zucchini, but if you have a little more or a little less, that’s ok.

bowls with ingredients for zucchini muffins sitting on a gray kitchen counter

Measure the rest of your zucchini muffin ingredients.You can skip this step, but it helps keep everything organized and ensures that you don’t miss anything when your mixing.

Feel free to hold off on measuring the vanilla extract and cracking the eggs until they’re needed in the recipe.

More muffins to love: healthy morning glory muffins / chocolate zucchini carrot muffins / apple walnut muffin tops / blueberry muffins

Mix the wet ingredients

Mix the grated zucchini, sugar, oil, eggs and vanilla in a large mixing bowl. Stir them together until their evenly combined.

I like to use a fork to do this, but you can use a whisk or a rubber spatula. You don’t want to over mix the eggs, or you’ll end up with tough zucchini muffins.

Add your dry ingredients

Next, add your spices, baking powder, soda and salt. Then mixing in the flour, about 1 cup at a time, until everything mixed together and no dry flour or lumps remains.

If you’re adding pecans to your zucchini muffins, add stir them in with the last cup of flour.

Bake the muffins

Portion the muffin batter into a muffin liners until they’re about 2/3 – 3/4 full. Top with additional pecan pieces, if desired.

Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow zucchini muffins to cool for about 10 minutes before transferring to a cooling rack.

FAQs & Tips for making zucchini muffins

  • To make this recipe oil free, I recommend subbing unsweetened applesauce for oil at a 1:1 ratio.
  • To make these zucchini muffins vegan, you can use an egg replacer product or a flax or chia egg.

Zucchini Muffins

Zucchini Muffins | This easy muffin recipe makes perfectly spiced, moist zucchini muffins that are naturally dairy free. They’re a great way to use up all your summer zucchini. #zucchini #muffins

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 3 cups shredded zucchini (about 3 medium zucchini)
  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 cups all-purpose flour
  • 1/2 cup chopped pecans (or walnuts)


  1. Preheat oven to 350˚F and line a muffin pan with paper liners.
  2. In a large bowl, mix together the shredded zucchini, sugar, oil, vanilla extract and eggs. Stir until evenly combined.
  3. Add baking soda, baking powder, salt, cinnamon and cloves.
  4. Add flour, 1 cup at a time, stirring until each addition is combined. With the last addition of flour, stir in the pecans.
  5. Fill each paper line with about 1/4 – 1/3 cup of batter, until the mixture has been divided equally between cups.
  6. Portion the batter equally between paper liners (about 2/3 – 3/4 full).
  7. Bake for 20 – 25 minutes, or until an inserted toothpick comes out clean.
  8. Remove from oven and allow muffins to cool for about 10 minutes before transferring to a cooling rack.


  • Serving Size:
  • Calories: 188
  • Sugar: 12.7 g
  • Sodium: 214.4 mg
  • Fat: 8.7 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 25.1 g
  • Fiber: 0.7 g
  • Protein: 2.9 g
  • Cholesterol: 31 mg

Keywords: easy, traditional, dairy free,

Last Updated on November 5, 2021 by Melissa Belanger

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Recipe rating


  1. Love how it’s a one bowl process, less to clean up! Delicious and simple. I added chocolate chips to mine and halved the recipe.