Zucchini Muffins
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These are the most perfect whole wheat zucchini muffins you’ll ever put in your mouth! And I wasn’t always a big zucchini fan! The muffins are soft and chewy, a little spicy, and lightly sweet. Zucchini muffin perfection!
When I was a kid, my grandma had the most beautiful garden in her backyard. She grew amazing vegetables, including some really impressive zucchinis. But I hated zucchini as a kid, they were green, and mushy, and gross, so I would run for the hills every time they were on my dinner plate. But if it showed up in a muffin, now that was a different story.
When you add zucchini to breads and muffins, something wonderful happens; you end up with sweet, moist delicious baked goods! You’re going to laugh, but I’ve never made my own zucchini bread or muffins until today, when I baked these zucchini muffins! I know, you’re shaking your head, but it was always on the never-ending list of to-dos!
I’m so glad I finally got around to experimenting with this recipe, which by the way started out as my banana bread recipe and then I just tweaked it, haha! As I was assembling the batter in the bowl, I knew I was going to like these zucchini muffins. It just smelled…good! It had that sweet, cinnamon-y zucchini bread smell. And again, is there anything better than homemade zucchini muffins? No, there isn’t! When the muffins came out of the oven, they smelled heavenly and looked picture perfect (and that doesn’t always happen the first time around). I knew this recipe was a winner!
A few things to remember when making zucchini muffins:
- Remember to dry the zucchini a little bit before adding it to the muffin batter. The excess moisture can throw off the chemistry and alter the way the muffins bake.
- Whole wheat flour is slightly different than white flour, don’t let it sit around too long before baking or it will start to absorb all the moisture.
- Allow the muffins to sit in the muffin pan for 5 minutes or so before you try to move them to a wire rack to let them, harden up just a bit.
These zucchini muffins are light, spongy, sweet, spicy, and full of zucchini (but according to Mad, who won’t eat anything green, the zucchini doesn’t even have a taste, so they’re okay to eat, haha!). It took my a really long time to make my own zucchini muffins, but now I know, I need to make these more often, they’re too delicious not to!
You’ll love these other muffin recipes too
- Whole Wheat Blueberry Muffins
- Whole Wheat Peanut Butter Banana Muffins
- Whole Wheat Banana Muffins
- Chocolate Chip Banana Bread Muffins
Zucchini Muffins
ingredients
- 1-1/2 cups grated fresh zucchini
- 1/4 cup melted butter or coconut oil
- 1/2 cup sugar
- 1 egg
- 2 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1-1/4 cup white whole wheat flour
- 1 tsp cinnamon
- 1/4 tsp ginger
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a large bowl, combine sugar, melted butter, egg, and vanilla.
- Add spices, salt, and baking soda and mix well.
- Fold in the grated zucchini until fully incorporated.
- Slowly add flour and mix well.
- Spoon batter into prepared muffin tin and fill 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Store in an airtight container or freeze.
Nutrition
Tagged:
- Breads & Muffins
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- Easter
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- Fourth of July
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- Oven
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- Spring
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- Summer
These muffins look so healthy and YUMMY. I have to admit that I’ve never tried making zucchini bread or muffins, but now I’m inspired to try!
Thank you so much Michelle! I know exactly what you mean, but now that I’ve made them – I’m totally hooked! 🙂
I love this idea, great recipe!
Thanks so much, Erren!
How have I never made Zucchini muffins before?! These look so fabulous! I must make them this weekend!
Haha Annie, yes you must! I can’t even tell you how yummy they are! 🙂
First, your pictures are gorgeous! Second, I love zucchini in baked goods. So moist and soft! Third, I’m all about using whole grain flours when possible. Lovely recipe!
Thank you so, so much Jenn! I agree, the zucchini makes baked goods so soft and yummy! I try to swap flours (or at least mix 50/50) all the time and I’ve found I love the nuttier hearty flavor of the whole wheat so much! 🙂
This looks like a delicious and wholesome way to start the day. I love grab-and-go breakfast options like this because I am definitely NOT a morning person!
Thank you so much Jessy! I’m a fan of the grab-and-go style too, but more because I’m lazy in the morning – ha!
These sound great! My kids would love them too!
Thank you Mindy! They are perfect for kiddos to grab and go!
These muffins look fantastic — and I love that you’ve used whole wheat flour in them! I have a bag in my pantry, and zucchini is everywhere right now (I live in Florida) Definitely want to try this!
Thank you so much Lisa! I know, zucchini is out here too (Arizona!) and I’m loving it! Hope you enjoy them!
I love courgette (zucchini) in muffins! And waffles, and everything! We have a shortage of them in the UK at the moment though, due to Spains wet summer.
Ooh zucchini waffles! That’s a brilliant idea, Sus! I’m going to have to try that asap! 🙂
I am a fan of zucchini so matter the time of year! And I LOVE muffins! I can’t wait to try these!
Me too Cindy! They’re so delicious! Hope you enjoy them. 🙂
I’m a huge fan of zucchini muffins, well zucchini anything but these look so delicious and moist. I love the ginger you added to them for a little extra flavor!
Thank you so much Megan! The ginger adds just a little extra goodness for sure. 🙂