Zucchini Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
187 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Zucchini Muffins
Description
These zucchini muffins start with shredded zucchini incorporated into a balanced mixture of flour, cinnamon, baking soda, salt, sugar, egg, vegetable oil, milk, and vanilla extract. The batter includes optional add-ins like chopped walnuts and mini chocolate chips, providing texture and flavor contrast. The key is folding ingredients gently to avoid overmixing, which keeps the muffins tender.
Baked at 350°F for about 22-24 minutes, the muffins develop a soft crumb with darker pan types requiring earlier checks. The zucchini adds moisture, while cinnamon and vanilla enhance the flavor profile subtly without overpowering.
The muffins are suitable for storage at room temperature for several days in a closed container or freezer storage wrapped individually up to eight weeks. They make an accessible way to include vegetables in baked goods and serve well as a snack or breakfast.
Using fresh or thawed frozen zucchini works; draining excess moisture will help keep muffin texture consistent. Larger zucchini may require peeling or seed removal due to firmness or size.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg room temperature
- ⅓ cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded
- ½ cup walnuts optional, chopped
- ¼ cup mini chocolate chips optional
Instructions
- Preheat the oven to 350°F. Line muffin wells with paper liners or spray with cooking spray.
- Shred the zucchini using the larger side of a box grater.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
- In a separate bowl, combine sugar, egg, oil, milk, and vanilla.
- Fold the wet mixture into the dry mixture just until combined (do not over-mix). Fold in walnuts and chocolate chips. Fold in zucchini.
- Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.
- Remove from the pan and cool on a wire rack.
Notes
- Peel larger zucchini if the skin is thick and remove large seeds before shredding to improve texture.
- If using frozen shredded zucchini, thaw and lightly drain it to retain moisture without excess water.
- Avoid overmixing the batter to keep muffins tender.
- Check muffins early if using a darker baking pan to prevent overcooking.
- Keep muffins at room temperature in a sealed container up to 5 days or freeze wrapped individually for up to 8 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187 | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 177mg | 7% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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