Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ⅔ cups all-purpose flour; ½ cup whole wheat flour; ⅓ cup sugar; 1 tablespoon baking powder; ½ teaspoon ground ginger; ½ teaspoon salt; 2 large eggs, room temperature; ⅓ cup packed light brown sugar; ¼ cup canola oil or ¼ cup vegetable oil; ⅔ cup milk (whole, low-fat, or nonfat); 2 teaspoons vanilla extract; 2 medium zucchini, washed (about 6 ounces)

Servings: persons

1 ⅔ cups all-purpose flour
½ cup whole wheat flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon ground ginger
½ teaspoon salt
2 large eggs, room temperature
⅓ cup packed light brown sugar
¼ cup canola oil or ¼ cup vegetable oil
⅔ cup milk (whole, low-fat, or nonfat)
2 teaspoons vanilla extract
2 medium zucchini, washed (about 6 ounces)

1
Spray muffin tin with non-stick cooking spray.
2
In a mixing bowl, combine the first 6 ingredients; set aside.
3
In another mixing bowl, whisk the eggs until lightly beaten.
4
Add in the brown sugar and oil.
5
Continue to whisk mixture until it is thick and pale brown (about 2 minutes).
6
Whisk in the milk and vanilla extract.
7
Use the large holes of a box grater and grate the zucchini directly into the wet ingredients; stir to blend.
8
Stir in the flour mixture just until moistened and the zucchini is evenly distributed (don't overmix).
9
Fill muffin tins 3/4 full.
10
Bake in a 400 oven for 25 minutes or until muffins have firm rounded tops and pick comes out with a few moist crumbs.
11
Set muffin tin on a wire rack to cool for 10 minutes.
12
Turn muffins out of pan and cool for 5 more minutes on rack before serving.
13
Cool muffins completely before sealing in an airtight container or in freezer bags.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ⅔ cups all-purpose flour, ½ cup whole wheat flour, ⅓ cup sugar, 1 tablespoon baking powder, and more.

Yes, Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Muffins

How did you like this recipe?

Frequently Asked Questions