![['Close-up view of a golden brown zucchini muffin with coarse sugar on top.', 'Juicy zucchini muffin displayed on a rustic wooden table, showcasing its moist texture.', 'Freshly baked zucchini muffin with visible flecks of green, emphasizing shredded zucchini.', 'Side view of a delectable zucchini muffin, illustrating its fluffy interior and crispy edges.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/zucchini-muffins-recipe_1_U1.webp)
Zucchini Muffins Recipe
Enjoy moist and flavorful zucchini muffins perfect for breakfast or snacks, combining warm spices and fresh zucchini.
Ingredients
Vegetable Oil
- ½ cup vegetable oil
Sugars
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
Eggs
- 2 large eggs
Vanilla Extract
- 1 teaspoon vanilla extract
Spices and Leavening
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Dry Ingredients
- 1 ½ cups all-purpose flour
Zucchini
- 1 ½ cups shredded zucchini (approximately 152g)
Mix-ins (optional)
- 1 cup mix-ins (see notes)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Mix oil, sugars, eggs, and vanilla until smooth. Add spices, baking soda, baking powder, and salt; stir.
- Stir in flour; mixture will be thick. Add zucchini and mix until combined. Fold in optional mix-ins.
- Divide batter into liners. Bake for 15-25 minutes until a toothpick comes out clean.
- Cool slightly before removing from pan. Serve and enjoy!
Notes
For extra flavor, add nuts or chocolate chips to the batter.