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Zucchini Muffins

These moist and tender Zucchini Muffins are made with freshly grated zucchini, warm cinnamon, and simple pantry ingredients for an easy homemade breakfast or snack. They're soft, flavorful, and easy to customize with chocolate chips, nuts, or healthier ingredient swaps.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Snack
Cuisine American
Servings 12 muffins

Equipment

  • * 12-cup muffin pan
  • Paper muffin liners
  • Large mixing bowl
  • * Medium mixing bowl
  • Box grater
  • * Measuring cups and spoons
  • * Whisk
  • * Rubber spatula
  • Paper towels
  • * Cooling rack

Ingredients
  

Dry Ingredients

  • 1½ cups 188 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • ½ cup 118 ml neutral oil
  • ⅓ cup 67 g granulated sugar

Fresh Ingredient

  • 1½ cups about 150 g grated zucchini

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.
  • Grate the zucchini and lightly blot away excess surface moisture.
  • Whisk together the eggs, oil, and sugar.
  • Combine the flour, baking powder, and cinnamon in a separate bowl.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Fold in the grated zucchini.
  • Divide the batter evenly among the prepared muffin cups.
  • Bake for 20–22 minutes, until the tops spring back and a toothpick inserted into the center comes out clean.
  • Cool briefly in the pan before transferring the muffins to a wire rack.