Go Back

Zucchini Muffins

These zucchini muffins are hearty, moist, and subtly sweet, made by folding grated zucchini into a simple batter and baking until golden. They have a soft crumb with a slightly crisp top, perfect for breakfast or a quick snack. The recipe is flexible, allowing for herb or cheese variations to suit your taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1 cup grated, squeeze out excess moisture
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs beaten
  • 1/4 cup melted butter or neutral oil for moisture
  • 1 teaspoon lemon zest optional, for brightness
  • 1/2 cup shredded cheese optional, such as cheddar
  • 1-2 tablespoons fresh herbs thyme or dill, chopped

Equipment

  • Oven
  • Muffin tin or cupcake liners
  • Grater
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Begin by preheating your oven to 180°C (350°F) and lining a muffin tin with paper liners or greasing it well.
  2. Grate the zucchinis using a fine grater, then squeeze out as much excess moisture as you can with a clean towel—this prevents sogginess.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
  4. In a separate bowl, beat the eggs, then stir in the melted butter or oil and lemon zest, creating a smooth wet mixture.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until no streaks remain—be careful not to overmix.
  6. Fold in the grated zucchini and shredded cheese (if using), distributing evenly throughout the batter.
  7. Spoon the batter into the prepared muffin cups, filling each about three-quarters full for room to rise.
  8. Bake in the center of the oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
  10. Serve the muffins warm or at room temperature, perhaps with a pat of butter or a sprinkle of herbs for extra flavor.

Notes

You can customize these muffins by adding herbs, cheese, or spices. For a dairy-free version, substitute milk with plant-based milk and use dairy-free cheese or omit cheese entirely.