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The Best Zucchini Muffins

These Zucchini Muffins are a delicious way to sneak in veggies! Moist, fluffy, and perfectly spiced, they’re perfect for any time of day.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves optional

Wet Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1 tbsp vanilla extract
  • 2 cups zucchini, grated

Instructions

Steps

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line your muffin tin with muffin liners or spray it with non-stick spray.
  • Step 3: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground cloves (if using).
  • Step 4: In another bowl, beat the eggs and then add the sugar, oil, and vanilla extract. Mix until well combined.
  • Step 5: Grate the zucchini and optionally squeeze out excess moisture.
  • Step 6: Add the grated zucchini to the wet mixture, and stir to combine. Gradually fold in the dry mixture until just combined.
  • Step 7: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Step 8: Bake for 20-25 minutes, or until a toothpick comes out clean.
  • Step 9: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Equipment

  • Mixing bowls
  • Whisk
  • Grater
  • Muffin Tin
  • Parchment Paper or Non-Stick Spray
  • Spoon or Spatula

Notes

  • Allow muffins to cool completely to avoid sogginess.
  • Store in an airtight container for up to 3 days at room temperature.
  • Freeze muffins for up to 3 months; wrap tightly in plastic wrap and foil.