Easy Zucchini Muffins
These Easy Zucchini Muffins are the perfect healthy breakfast (especially with slathered with peanut butter) or midday snack! When the summer squash appears in abundance, you’ll find me making batch after batch of these delicious, moist, cinnamon-y muffins.
When I was growing up, this zucchini bread used to be my favorite treat. My mom used to resort to making large batches of zucchini bread when the zucchinis in her garden would grow to the length of her forearm and we couldn’t possibly eat any more sauteed zucchini.
And thus, this recipe screams summer to me even though it’s also packed with plenty of warming, cozy spices like cinnamon and nutmeg.
This Easy Zucchini Muffins recipe is made in one bowl with as minimal ingredients as possible.
How to Make Easy Zucchini Muffins:
Begin by grating the zucchini using a box grater (or food processor) and set it aside to drain just a bit. We don’t want to squeeze the moisture out though, like we might for fritters> By keeping moisture in the zucchini, the muffins will turn out super light and fluffy.
Next, we mix up the wet ingredients in a large bowl or stand mixer. Then stir in the dry ingredients and fold in the grated zucchini.
I typically use a mix of whole wheat and white flour to make this recipe. Partially depending on what I have in abundance in the pantry. I love the slightly nutty, hardier texture than a bit of whole wheat flour provides.
This easy zucchini muffins recipe can also be doubled and made into a loaf of zucchini bread. Personally, I like the muffins for their snack-ability though!
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup grated zucchini , not wrung out (from about 1 medium zucchini)
- 1 1/2 cups all-purpose and/or whole wheat flour
- 1/2 cup chocolate chips , optional
Heat your oven to 350°F. Line 12 standard muffin cups with paper liners.
In a large bowl or stand mixer, mix together eggs, oil, sugar and vanilla until well combined. Add the cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and stir them in well.
Stir in the zucchini. Gently stir in flour, mixing only until flour disappears. Add in chocolate chips if using.
Divide amongst muffin tins using a large cookie scoop and bake for 18-22 minutes. Let them rest for 5 minutes, then remove the muffins to a cooling rack to cool completely. Store them in an airtight container for up to 5 days.