Super moist Zucchini Muffins with glossy tops and tender crumbs, this zucchini muffin recipe will melt-in-your-mouth! I like to make them healthy by using whole wheat flour but if you must indulge top with cream cheese frosting for a tasty fall dessert quick breakfast, or snack!
When fall recipes are in season pumpkin recipes, winter squash, zucchini, and apples are things that come to mind for fall baking! Unless your still canning tomatoes then you must try our canned ketchup recipe, but if you’re into fall treats then make our cinnamon apple cake, Pumpkin waffles, and carrot zucchini cake with cream cheese frosting. We love these squash dinner rolls too!
Zucchini is extremely east to grow! Which is why zucchini recipes are a must when the harvest is plentiful! You can easily turn this into a zucchini bread recipe or zucchini cake but I like this zucchini recipe as muffins for a grab-and-go treat!
I also make these into healthy zucchini muffins for a wholesome snack by switching out the all-purpose flour for freshly ground soft white wheat flour (no one can tell). They are so addicting and delicious perfect for picky toddlers (and you can’t even taste the zucchini)! Stir in some chocolate chips or make this cream cheese frosting for an extra special treat. Kids love the colored sprinkles on the frosting and appeal to these quick!
If you love banana bread this zucchini muffins recipe is for you! It’s loaded with cinnamon, grated zucchini, and shredded carrots for extra fiber. The flavor is like a tasty carrot spice cake and the zucchini makes it so tender and moist! I can eat these unfrosted, they are still plenty of sweet!
Can You Freeze Zucchini?
Shredded zucchini can be frozen! Many of my friends with gardens use zucchini for freezing as they can later reach for it to make baked goods after the busy harvest season. Zucchini does tend to release liquid after thawing, which is fine to use in baked recipes.
To freeze zucchini you’ll want to grate the zucchini skin on, using a box grater with the large hole side. Discard the steam and loosely pack and measure 2 cups of the grated zucchini into small freezer bags. Remove as much air out as possible and freeze. Thaw and use with the liquid in baking recipes like zucchini muffins.
Ingredients for Zucchini Muffins:
Easy zucchini muffins have simple ingredients! For wholesome muffins use whole wheat flour, a healthy cooking oil, and organic or pure cane sugar! I buy all of these healthy ingredients from Azure Standard!
- Flour- you can make this recipe with 2 cups of all-purpose flour or if converting using freshly ground wheat flour, then you need 2 3/4 cups of wheat flour. If doubling the recipe you’ll need 5 3/4 cups of whole wheat flour. Store bought whole wheat flour is a little more compact so you can swap it out evenly for all-purpose flour.
- Egg- use three large eggs.
- Oil- I use organic sunflower oil as canola oil.
- Leavening- both baking soda and baking powder are used in equal amounts for super fluffy and moist muffins.
- Spices- like ground cinnamon and salt is all you need. You can add nutmeg and all-spice but these are so flavorful as-is.
- Zucchini- 2 cups of shredded zucchini add moisture. You do not need to drain off the liquid if using frozen zucchini unless you prefer a thicker batter and denser muffin.
- Carrots- grated carrots add extra fiber and nutrients to the muffin mix. You can omit them if you want but they kind of disappear after baking.
Additional Add-ins: stir in 1/2 cup of chopped walnuts, pecans, raisins, chocolate chips, or cranberries.
How To Make Zucchini Muffins:
These zucchini carrot muffins can be made with a standard muffin pan or like mini muffins. I love my USA pans because they are non-stick! So, if you are not planning to use cupcake liners be sure to grease or use high quality non-stick pans!
- Grate the zucchini and carrot using a large box grater with the hole side.
- Prep the muffin pan by lining it with paper liners or greasing the muffin tins. I use a USA muffin pan so you do not need to grease it.
- Preheat the oven to 350°F.
- Combine the dry ingredients in a bowl (flour, cinnamon, salt, and leavening).
- Beat and fluff up the oil and sugar first. Add the eggs one at a time and beat well. Slowly mix in the dry ingredients.
- Fold in the grated zucchini (with liquid if using frozen zucchini) and carrots.
- Evenly divide the batter using an ice-cream scoop to fill the muffin cups.
- Bake for 20-25 minutes until nicely browned around the edges.
How To Serve Zucchini Muffins:
Zucchini muffins can be iced like cupcakes with cream cheese frosting or enjoyed as a muffin. To eat for breakfast cut the muffin in half and slather with butter. I love to eat these muffins as a healthy snack with raspberry iced tea or enjoy to your cup of coffee or tea. They make a great potluck dessert when iced with icing and sprinkles! Add in semi-sweet chocolate chunks for chocolate zucchini muffins or turn these into mini muffins if your feeding toddlers!
Storing: cool zucchini muffins completely before placing into a storage bag or air-tight container. Zucchini muffins keep well at room temperature for 3-4 days. If freezing, transfer muffins into a gallon freezer bag in a single layer and remove any excess air, then seal. If storing more than 3 months it’s best to wrap each muffin up individually with plastic wrap. They thaw best at room temperature or microwave on defrost mode.
More Zucchini Recipes:
Here are recipes with zucchini if this moist zucchini bread recipe isn’t enough!
Zucchini vs Cucumber?
Can I use grated cucumber? Yes, grated cucumber can be substituted with raw zucchini here. Just like zucchini, cucumber is part of the Cucurbitaceae family. Other great substitutes for raw zucchini are eggplant, yellow squash, and spaghetti squash.
Tips for Zucchini Muffins:
- Substitute zucchini with grated cucumber if you don’t have any on hand!
- Leave the liquid from frozen and thawed zucchini for super moist muffins!
- Zucchini muffins get better after sitting in the freezer. I’ve noticed muffins that came from the freezer were more moist and had glossier tops!
- Always keep muffins at room temperature for soft and fluffy muffins.
- Stretch out the muffins by making mini muffins, you’ll get more servings!
- 2 standard muffin pans
- 1 ice cream scoop
- 1 large mixing bowl
- 1 hand mixer
- Beat the sugar and oil until fluffy. Mix in the eggs then slowly add the dry ingredients (flour, spices, and leavening) mixing well.
- Fold in the shredded zucchini and carrots.
- Scoop the batter into a muffin pan 3/4 full. Bake in a 350°F for 20-25 minutes.
- **Use 2 2/3 cup of freshly ground soft white wheat or use two cups of whole wheat flour from the store.
- If using frozen shredded zucchini use with the liquid.