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

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


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


  • 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.

Keywords: easy, traditional, dairy free,