Moist, cake-like Zucchini Muffins. This zucchini muffin recipe is a crowd-pleaser! I like to make them healthy by using whole wheat flour, but toddlers will gobble these up with a cream cheese frosting, no problem. They freeze well and are the perfect way to use zucchini in abundance.
These muffins were inspired by this Zucchini Carrot Cake Recipe. It’s a highly versatile recipe, and if you want toddlers to eat zucchini muffins, simply top them with cream cheese frosting and sprinkles (it works)!
Zucchini Muffin Recipe
These zucchini muffins are moist like carrot cake and delicious as a snack, a grab-and-go breakfast, or a cozy fall treat with a pumpkin spice latte!
When we have an abundance of fresh zucchini, I like to grate it and freeze it in 2-cup portions for recipes like these.
That way, all you have to do is thaw it and dump it straight into the muffin batter (liquid included).
This zucchini muffin recipe came from my Mennonite friend who would bring these to church mealtimes.
She had young teenagers at the time, yet she would make these zucchini muffins for toddlers by adding frosting and sprinkles. I thought that was so sweet that she cared about their interest and put in the extra effort for a pretty presentation.
Some muffin recipes tend to be dry and dense, but not these. I like to make them healthier by adding whole wheat flour (fresh milled with the bran).
The shredded carrots and zucchini make these muffins super moist.
They have the perfect amount of spice and remind me of a bakery-style muffin that is moist and cake-like.
Watch How to Make Perfect Zucchini Muffins!
Ingredients For Zucchini Muffins:
These muffins call for simple ingredients! I purchase my whole grains, healthier sweeteners, and oils from Azure Standard! You could absolutely make these with 100% fresh-milled flour, too.
- Flour—Originally, these are made with all-purpose flour. However, I like to use about 2 2/3 cups of fresh milled soft white wheat instead. My Mennonite friend mixes half all-purpose flour with half whole wheat flour from the store. Muffins are very forgiving.
- Eggs- use three large double AA eggs. We get our eggs from our backyard chickens.
- Oil- I use organic sunflower oil, but any neutral-flavored oil will work.
- 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- You can use 2 cups of freshly shredded zucchini or 2 cups of frozen grated zucchini. Don’t forget to add the liquid from the thawed zucchini; it will moisten these muffins.
- 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.
Variations:
Zucchini carrot muffins are good as is; however, sometimes we want to spurce muffins up. Here are more ideas for add-ins and different cooking methods.
- Zucchini Bread- pour muffin batter into 8×4 loaf pans that are lined with parchment paper. You don’t want to go over 3/4 of the way up.
- Chocolate Chip Muffins- add a cup of chocolate chips to the batter.
- Mini Zucchini muffins- bake muffins in a mini muffin tin. Zucchini muffins bake around 14 minutes.
- Gluten-free- make a gluten-free flour blend if you cant have wheat.
- Substitute oil with unsweetened applesauce for a healthier option.
- Chocolate Zucchini Muffins- add 1/2 cup of cocoa powder to the batter.
How To Make Zucchini Muffins:
These homemade zucchini carrot muffins can be made with a standard muffin pan or mini muffin pan. I love my USA pans because they are truly non-stick! So, if you are not planning to use cupcake liners, be sure to grease muffin tins well!
- Gather all the ingredients. Grate the zucchini and carrots. Preheat the oven to 350°F (176°C).
- Grease or line two 12 cup muffin tins with paper liners. This recipe makes 20 muffins.
- Combine the dry ingredients into a medium bowl (the flour, cinnamon, salt, baking soda, and baking powder).
- Beat the sugar and oil until fluffy. Beat in the eggs one at a time. Add the flour mixture and mix together until moistened. The batter will be lumpy. Fold in the grated zucchini and carrots.
- Scoop batter into the prepared muffin cups, filling each 3/4 full.
- Bake muffins in the preheated oven until tops spring back when lightly pressed, about 20-25 minutes.
- Enjoy!
Storing:
Cool muffins completely before placing into a storage bag or air-tight container. Unfrosted zucchini muffins keep good at room temperature for 3-4 days. To freeze, arrange muffins into a single layer in a gallon-sized freezer bag and remove any excess air, then freeze. 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.
Can You Freeze Zucchini Muffins?
Yes! Homemade zucchini muffins freeze very well up to 3 months. Thaw at room temperature before serving.
More Zucchini Recipes:
Here are recipes using zucchini.
- Zucchini Fritters (Fried zucchini)
- Roasted zucchini and Vegetables (perfect pizza topping)
- Zucchini Spread Recipe (delicious sautéed zucchini served over bread)
- Carrot Zucchini Cake
Q&A
Can I Use Frozen Shredded Zucchini?
Shredded zucchini freezes well! Many of my friends with gardens use grated zucchini that has been frozen for baked goods like these muffins. Zucchini does tend to release liquid after thawing, which is fine to use in baked recipes as it makes quick breads more moist.
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 muffins.
How To Shred Zucchini?
Use a box grater with large holes to make zucchini shreds.
How Long To Bake Zucchini Muffins?
Zucchini Muffins are done when a toothpick inserted in the center comes out clean with a few moist crumbs. They should be set and firm with a lightly springy surface.
Are Zucchini Muffins Healthy?
These zucchini muffins are similar to a moist cake. They do call for a good amount of sugar and oil to keep the crumb moist so, they are not the healthiest. However, you could make them healthier by using avocado oil and whole wheat flour.
Do You Peel Zucchini for Muffins?
You do not need to peel the zucchini for muffins. The skins are thin and soften during baking making them almost undetectable.
Tips for Muffins:
- If using frozen shredded zucchini, leave the liquid from the zucchini for the batter it makes 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!
- Many Mennonites wrap baked goods individually with plastic wrap to have them stay moist. This works great for traveling.
- Stretch out the servings by making mini muffins, you’ll get more!
More Fall Recipes To Make:
Need more ideas for fall baking? Here are fall treats to try!
Zucchini Muffins
Equipment
- 2 12-count muffin pans (with cupcake liners)
- 2 cooling racks
- 2 mixing bowls
- 1 hand mixer
Ingredients
Ingredients:
- 3 eggs
- 2 cups all-purpose flour (**see notes on whole wheat flour)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups zucchini grated
- 1/2 cup carrots grated
Instructions
Directions:
- Preheat the oven to 350°F (176°C). Line 20 muffin tins with paper liners. Set aside. Combine all the dry ingredients in a medium bowl (flour, cinnamon, salt, baking powder, and baking soda).
Beat the sugar and oil until fluffy. Mix in the eggs one at a time. Add the dry ingredients and mix until combined.- Fold in the shredded zucchini and carrots.
- Scoop the batter using a cookie scoop into the prepared muffin cups 3/4 full.
- Bake in the preheated oven for 20-25 minutes.
Notes
- **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 too.
- Make a crumb topping or a cream cheese frosting for extra flavor.
