Zucchini Bread Muffins
These soft and tasty zucchini muffins are made with simple ingredients for an easy, nutritious grab-and-go breakfast or snack with classic zucchini bread flavor.
Easy Zucchini Muffins
There’s something about a batch of classic zucchini muffins that is always a crowd-pleaser. They’re soft, lightly sweet, and made with simple pantry staples, but they also sneak in a boost of real nutrition thanks to that shredded zucchini!
I love this recipe because you can whip up the batter and bake a big batch of muffins in under 30 minutes. It’s also a great way to use up extra zucchini!
If you love zucchini bread, think of these as its more practical, grab-and-go cousin. Same warm flavor and tender crumb, but baked into perfectly portioned muffins that are easy to tuck into lunchboxes or eat on your way out the door. No silverware needed, no fuss…just a quick, delicious snack when you’re in a hurry but still want REAL food.
These muffins are one of our go-tos for busy mornings and afternoon snacks. They’re simple, reliable, and kid-approved. This is the kind of recipe you’ll find yourself making on repeat once zucchini season rolls around!
Ingredients
- Dry Goods: all-purpose flour, granulated sugar, baking powder, baking soda, oil
- Dairy & Refrigerated: Greek yogurt, milk, eggs
- Produce: Zucchini
Scroll down to the printable recipe card at the bottom of the post for full ingredient amounts and step-by-step directions.
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Instructions
To Prep:
- Use a box grater to shred the zucchini (about 3-4 medium zucchini). Use a paper towel to press out as much excess liquid as possible, until you have 2 cups worth of shredded zucchini.
- Set aside about 1/2 cup of the zucchini for muffin topping, using the rest for the batter.
- Preheat oven to 400 degrees Fahrenheit.
To Bake the Muffins:
- Add all of the wet ingredients to a large bowl and mix until just combined.
- Whisk together dry ingredients in a separate bowl. Add the dry ingredients to the bowl of wet ingredients and mix until just combined.
- Scoop about 2 heaping Tablespoons batter into a well greased muffin pan. Sprinkle a pinch of the reserved shredded zucchini on top.
- Bake for 8 minutes at 400°F, then reduce heat to 350°F and bake 8 more minutes.
Prep Tips
- Zucchini – To help remove excess moisture from the zucchini, you can sprinkle a pinch of salt on the shredded zucchini, then squeeze with paper towels.
- Baking Tip – You can fill all of the muffin cups and bake a dozen at a time, or you can skip every other muffin cup and bake in half batches. Baking with spaces between the muffins allows the heat to circulate even better around each muffin so they rise even more.
- Storage – Keep in an airtight container at room temperature for up to 3-4 days. They can also be frozen. To freeze, wrap each muffin in plastic wrap and place in a large freezer bag. That way you can thaw one at a time as needed.
More Muffin Recipes
- Lemon Poppyseed Muffins
- Air Fryers Double Chocolate Muffins
- Banana Chocolate Chip Muffins
- Blueberry Crumb Muffins
- Pumpkin Cream Cheese Muffins (Starbucks Copycat)
- Gluten Free Pumpkin Chocolate Chip Muffins
- Corn Dog Muffins
Zucchini Bread Muffin Recipe (Printable Recipe Card)
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Zucchini Bread Muffins
Equipment
- Muffin Pan
Ingredients
- 2 cups all purpose flour
- 1/2 cup Greek yogurt
- 2/3 cup milk
- 2 eggs
- 1/2 cup oil
- 1 teaspoon ground cinnamon
- 2 cups shredded zucchini
- 3/4 cup sugar
- 1 teaspoon baking soda
- 2 teaspoon baking powder
Instructions
To Prep:
- Use a box grater to shred the zucchini (about 3-4 medium zucchini).
- Use a paper towel to press out as much excess liquid as possible, until you have 2 cups worth of shredded zucchini.
- Reserve 1/2 cup of the shredded zucchini for topping, use the remaining 1 1/2 cups for the batter.
- Preheat oven to 400°F
To Bake The Muffins:
- Add all of the wet ingredients to the bowl and mix until just combined.
- Whisk together dry ingredients in a separate bowl. Add the dry ingredients to the bowl of wet ingredients and mix until just combined.
- Scoop batter into a well greased muffin pan.
- Bake for 8 minutes at 400°F, then reduce heat to 350°F and bake 8 more minutes.
Notes
- Zucchini: Sprinkle shredded zucchini with a pinch of salt, then squeeze dry with paper towels to remove excess moisture.
- Baking Tip: Fill all cups or leave spaces between muffins for better air flow and higher rise.
- Storage: Store in an airtight container at room temp 3–4 days. Freeze individually wrapped muffins in a freezer bag and thaw as needed.
Nutrition
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You might also like these zucchini recipes:
- Pickled Jalapeños Recipe - June 15, 2026
- Homemade Nesquick Mix - June 11, 2026
- Keto Stuffed Onion Bombs - June 7, 2026
