Garden overflowing with zucchini? Make this zucchini muffins recipe to use it up! They're moist, puffy, and warmly spiced with nutmeg and cinnamon.
These zucchini muffins are the perfect way to use up (or at least make a dent in) a summer surplus of zucchini. A single batch uses 2 full cups of shredded squash…and if you’re anything like me, you’re going to make WAY MORE than a single batch. I’m on my third already this summer!
These zucchini muffins are moist, puffy, and warmly spiced with nutmeg and cinnamon. They’re also fairly healthy. I make them with whole wheat flour, olive oil instead of melted butter, and, of course, lots of zucchini. Right now, my favorite breakfast is one of these zucchini muffins and a cup of coffee or tea. I hope you love them too!
Zucchini Muffin Recipe Ingredients
Here’s what you’ll need to make this zucchini muffins recipe:
- Zucchini, of course! You’ll need 2 cups of zucchini shredded on the large holes of a box grater, from about 2 small-medium squash.
- All-purpose flour, whole wheat flour, and almond flour – I love this combination because it’s wholesome, but it still yields fluffy, moist, and tender muffins.
- Baking powder and eggs – To help the muffins rise as they bake.
- Almond milk – For moisture. Feel free to swap in another milk if you prefer. My homemade oat milk would work nicely. If you don’t need the muffins to be dairy-free, regular milk would also work.
- Extra-virgin olive oil – It adds richness and enhances these muffins’ amazing moist texture. If you don’t like baking with olive oil, substitute a neutral-tasting oil, such as vegetable oil, canola oil, or melted coconut oil.
- Cane sugar – For sweetness.
- Cinnamon, nutmeg, and vanilla – They fill these zucchini bread muffins with warm, spiced flavor.
- Walnuts – For crunch! They also add extra fiber, protein, and healthy fats.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Zucchini Muffins
This zucchini muffin recipe is super easy to make! Here’s how it goes:
First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the grated zucchini to the bowl of wet ingredients.
Then, combine them. Pour the dry ingredients into the bowl of wet ingredients…
…and fold until just combined. Careful not to overmix!
Finally, fold in the chopped nuts, and bake! Grease a 12-cup muffin pan, or place cupcake liners in the muffin cups. Evenly divide the batter among the cups and bake at 400°F for about 18 minutes, or until the tops of the muffins spring back to the touch and a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Best Zucchini Muffins Tips
- Don’t wring out the zucchini. Many zucchini bread and muffin recipes tell you to squeeze the moisture out of the zucchini. Not this one! Here, we want all that moisture to go into the muffins, making them really soft and tender. Yum!
- Freeze some for later. Stored in an airtight container at room temperature, these zucchini muffins will keep well for about 3 days. If you want to have them around for longer than that, I recommend storing them in the freezer. Thaw frozen muffins overnight in the fridge, or pop them in the microwave for about 30 seconds. I love to keep a stash on hand for quick breakfasts on busy mornings!
- Change up the mix-ins. Not a fan of walnuts? That’s ok! Replace them with chopped pecans, dried cranberries, or chocolate chips.
More Favorite Quick Bread and Muffin Recipes
If you love these healthy zucchini muffins, try one of these quick bread or muffin recipes next:
- Blueberry Muffins
- Strawberry Muffins
- Chocolate Chip Muffins
- Healthy Banana Muffins
- Pumpkin Muffins
- Healthy Banana Bread
- Chocolate Zucchini Bread
- Or any of these 25 Super Fun Baking Recipes!
Looking for more zucchini recipes? Find 35 of my favorites here!
Zucchini Muffins
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil or neutral oil, plus more for the pan
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, no need to squeeze out excess water
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
- In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Hi – could I swap unsweet applesauce for the oil?
I’ve made these twice as is, and they are delicious!
I think these actually get better the next day. I accidentally made 11 vs 12 muffins so I baked them a couple of minutes longer. They’re good. Not too sweet, nice with breakfast.
How would you adjust the baking time for mini muffins? Thanks!
I haven’t tried, but I’d start checking at half the time, they cook quickly!
This looks amazing! I don’t have any wheat flour on hand—do you think oat flour would be a good substitute?! Thank you so much!
Hi Heidi, oat flour can be tricky, it’s not usually a 1:1 swap, I would just use more all purpose flour.
Thank you! Great zuchinni muffin RECIPE. I added unsweetened cocoa to part of batter…also yummy.
Do you have any nutritional breakdown especially calories?
Hi Shelly, I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like My Fitness Pal for the info.
These were just amazing – moist, not too sweet (I used coconut sugar) and they have a nice flavor which i think ut from the nutmeg.
Hi Abi, I’m so glad you loved them!
Delicious! I was surprised how light the texture is. Will definitely make again. Thanks!
Hi, could you tell us the weight measurement for the amount of zucchini needed, instead of cups?
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hi! Could I make this in a loafpan vs. muffin tins? I’d need to increase the time, but wondering with all the moisture if it would cook through in the middle without burning on the outside?
Hi Morgan, I’d make our zucchini bread recipe instead, here’s the link!: https://www.loveandlemons.com/zucchini-bread/
I too would like to know if this would work with flax eggs, being vegan. Thank you.
Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.
How do we make this vegan? without using eggs?
Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.
Hi! Really love all your recipes – thank you for sharing this one too! Quick question: should the walnuts be toasted or raw? Thanks!
Hi Debbie, I use them raw.
I almost always toast nuts before adding to baked goods. 325 degrees for 4 minutes. They don’t get enough toasted flavor steaming inside the muffin.
The recipe is great and I like that you don’t have to squeeze the zucchini. I’m going to increase the recipe by 25% and bake longer to make larger muffins.
I have everything but the almond flour. Any substitutes or suggestions?
Thanks!
Hmm… it might work with just more flour, but the flavor and texture is so good with the almond flour, I highly suggest it.
Thanks for the response! ;o)
Well, I held off making these until I got some more Almond Flour. Glad I did.
These turned out great!
Wife loved them, and neighbor is offering some organic zucchini, so, looks like I’ll be making some for the freezer.
Thanks!
I’m so glad you loved them!
Hello
I was wondering if I could make these lovely muffins vegan… can I replace flax eggs?
Thanx
Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.
Do you think this would work with a flax egg instead of the egg? Looking for a zucchini muffin recipe to make for some vegans 🙂
Hi Leia, I haven’t tried it – I think it might work but they might be a little more flat and a bit less puffy.
Could I use honey or maple syrup in place of the cane sugar?
Hi Ann, no, it would throw off the wet/dry ratios, but coconut sugar would be a good alternative.
Ok, thanks! ☺️
These look amazing! Would love to find a gluten free recipe, any suggestions?
Hi Tracey, I think an all purpose GF mix like Bob’s would work in place of the all purpose and wheat flours.
We can’t have 2/3 flours listed. We can the almond flour!
Any suggestions for this?!
Hi Sara, these won’t work with only almond flour… I think a GF all-purpose blend like Bob’s may work to replace the regular and whole wheat flours though.