Zucchini Breakfast Muffins

Name: Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup chopped nuts (optional); 1/2 cup raisins or chocolate chips (optional)

Highlighted under: Sugar Rush Kitchen

I love starting my day with these Zucchini Breakfast Muffins. Packed with nutrients and perfectly moist, they are a delightful way to incorporate veggies into my breakfast routine. The gentle sweetness from the zucchini, combined with a hint of warm cinnamon, makes each bite a comforting experience. They’re fantastic fresh out of the oven or even as a midday snack. Plus, they’re versatile enough to be adapted with different spices or add-ins. Join me in creating this wholesome treat that’s sure to please everyone at the breakfast table.

Created by

Blair Hudson

Last updated on 2026-02-15T06:41:36.193Z

When I first experimented with Zucchini Breakfast Muffins, I was amazed by how moist and flavorful they turned out. The trick is to make sure you squeeze out the excess moisture from the zucchini before mixing it with the other ingredients. This not only helps the muffins hold their shape but also enhances the taste, letting the spices shine through. I enjoy using fresh spices for the best aroma and flavor.

Over the years, I’ve tried various combinations of nuts and dried fruits as add-ins. This adds a delightful crunch and a pop of sweetness, making the muffins even more enjoyable. I can’t wait for you to try them and make them your own!

Why You'll Love These Muffins
Packed with nutritious zucchini for a healthy start to your day
Soft and moist texture that melts in your mouth
Customizable with your favorite nuts and spices for a unique twist

Understanding Zucchini in Baking

Zucchini serves not only as a moisture agent in these muffins, but it also offers a subtle sweetness that complements the other flavors beautifully. The grated zucchini blends seamlessly into the batter, making it nearly undetectable while providing essential nutrients like vitamin C and potassium. When measuring your zucchini, ensure it is tightly packed in the cup; this guarantees just the right amount of moisture without overwhelming the batter.

If you're unsure about how much zucchini to use, remember that one medium zucchini typically yields about one cup when grated. However, if you find your zucchini is particularly watery, consider squeezing out some excess moisture using a clean kitchen towel. This will help prevent sogginess and ensure a delightful muffin texture.

Perfecting the Muffin Texture

Achieving the ideal muffin texture is all about handling the batter gently. When you combine the wet and dry ingredients, mix just until you see no more dry flour—overmixing can lead to dense muffins. You want to see a few lumps; these will help maintain the muffins' light and fluffy nature. Incorporating ingredients like chopped nuts and raisins should be done at the very end to prevent them from sinking to the bottom.

Keep an eye on the baking time; muffins can vary based on oven performance. A toothpick should come out clean for doneness, but if you notice the tops are browning too quickly, you can loosely cover them with aluminum foil for the last few minutes of baking. This simple trick can help you achieve that golden color without risking burnt edges.

Ingredients

Gather these simple ingredients to prepare your muffins:

Muffin Ingredients

1 cup grated zucchini
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup raisins or chocolate chips (optional)

With these ingredients ready, let’s move on to the preparation steps.

Instructions

Follow these easy steps to bake your muffins:

Preheat and Mix

Preheat your oven to 350°F (175°C). In a large bowl, mix the grated zucchini, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Combine Mixtures

Slowly add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts and raisins or chocolate chips.

Bake

Spoon the batter into a lined muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious muffins warm or at room temperature!

Pro Tips

To keep the muffins fresh longer, store them in an airtight container at room temperature for up to three days or freeze them for a month. For added flavor, try mixing in some lemon zest or experimenting with different spices.

Storing Zucchini Muffins

These Zucchini Breakfast Muffins are great for meal prep, and proper storage will keep them fresh longer. Once they have cooled completely, store them in an airtight container at room temperature for up to three days. If you’d like to save them for later, you can freeze them; just wrap each muffin tightly in plastic wrap and store it in a freezer bag. They can last up to three months in the freezer.

When you're ready to enjoy a frozen muffin, simply thaw it at room temperature for about 30 minutes or pop it in the microwave for about 15-20 seconds. This way, you can enjoy a freshly baked taste even on the busiest mornings.

Delicious Variations to Try

Feel free to get creative with your add-ins! Chopped walnuts or pecans add a nice crunch, while dried cranberries or cherries can enhance the sweetness. For a more indulgent muffin, substitute chocolate chips for raisins. Experimenting with spices is another fun way to tailor the recipe to your palate; a dash of nutmeg or ginger can add an interesting flavor profile to these already delightful muffins.

If you're looking for a healthier twist, consider swapping half of the all-purpose flour for whole wheat flour or almond flour. This not only increases the fiber content but can also add a nutty flavor that pairs well with the zucchini. Just be mindful of the moisture balance—the whole wheat flour might require a slight increase in liquid.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber.

→ Is it necessary to squeeze the zucchini?

Yes, squeezing out the excess moisture prevents the muffins from becoming too wet.

→ Can I make these muffins gluten-free?

Absolutely! Use a gluten-free flour blend in place of all-purpose flour.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to three days or freeze them for longer storage.