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Zucchini Bread Muffins

Zucchini bread muffins with a golden, crinkled dome and a moist, green-flecked crumb—baked as quick breakfast muffins. Grated zucchini is squeezed dry and folded in to keep the muffins tender without sogginess.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour Spoon into the measuring cup and level off.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
sweetener and wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup applesauce Helps keep the crumb moist.
  • 1 tsp vanilla extract
zucchini and add-ins
  • 1.5 cup zucchini Grated and squeezed dry (very important for texture).
  • 0.5 cup walnuts or raisins Optional add-in; choose one.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and mix batter
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease each cup well, so the muffins release easily.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  3. Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined and glossy.
  4. Stir in grated zucchini that has been squeezed dry until the batter looks speckled throughout.
  5. Fold in the dry ingredients just until no dry streaks remain, then fold in walnuts or raisins if using to avoid overmixing.
Bake and cool
  1. Divide batter evenly among muffin cups, filling each about 3/4 full for domed tops.
  2. Bake at 375°F for 20–22 minutes until a toothpick comes out clean, with tops turning golden and fragrant as they set.
  3. Cool the muffins for 10 minutes in the pan, then transfer to a rack to finish cooling and keep the crumb tender.

Notes

Key pro tip: squeeze the grated zucchini very dry before mixing—this prevents soggy centers and helps the muffins bake up with a moist, tender crumb. Store airtight at room temperature for up to 2 days or in the fridge for up to 4 days; freeze up to 2 months. For a lighter option, replace the vegetable oil with an equal amount of unsweetened yogurt or additional applesauce (texture will be slightly less rich).