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How to make zucchini muffins

Zucchini Muffins

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 muffins


These Zucchini Muffins have a soft, tender crumb, are incredibly moist and are full of fresh zucchini. This is a quick and easy recipe making it a great way to share your zucchini harvest with friends and family!


  • 3 eggs
  • 2 c granulated sugar
  • ½ c butter ((softened))
  • ½ c canola or vegetable oil
  • 3 c fresh zucchini ((grated))
  • 2 tsp vanilla extract
  • 3 c all purpose flour
  • 1 ½ tsp cinnamon ((preferably, ceylon cinnamon))
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  1. Preheat the oven to 375°. Line 2 cupcake trays with parchment cupcake liners.
  2. In a large bowl, combine the eggs and sugar.
  3. Next, stir in the butter and oil.
  4. Add in the grated zucchini and mix well.
  5. In a separate bowl, combine all of the dry ingredients (flour, cinnamon, baking powder, baking soda & salt). Whisk until thoroughly mixed.
  6. Add the dry ingredients into the wet ingredients and stir just until the flour is absorbed into the wet ingredients. Do not over mix (it's OK if there are a few lumps in the batter).
  7. Fill each muffin cup about 3/4 of the way. I used a 3 Tbsp cookie scoop (1 scoop) and then added a 2 tsp cookie scoop (1 scoop) to each cavity.
  8. Bake for about 15-20 minutes, or until golden brown and when a toothpick/knife is inserted and comes out clean.


Recipe by

To freeze muffins, place in a plastic freezer bag and freeze for up to 3 months.