Zucchini Muffins

Why I love these zucchini muffins

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.

Here’s what you’ll need to make this zucchini muffin recipe

• Box grater
• Measuring cups
• Mixing bowl
• Wire whisk
• Muffin pan

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.

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.

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