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+ servings

Zucchini Muffins

Makes 12 muffins Prep time: 5 minutes Cook time: 30 minutes
Course Breakfast
Cuisine American
Keyword zucchini muffins
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 183kcal
Author Toni Dash


  • 1 cup grated Zucchini
  • ½ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1/3 cup Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
  • ½ cup Quick Cooking Oats regular or gluten-free
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon


  • Preheat oven to 350 degrees F and line a 12-cup muffin pan with muffin liners.
  • In a large bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
  • Add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
  • Scoop the batter into the muffin pan, filling each cup 2/3 of the way full. OPTIONAL: sprinkle a few instant oats on top of each muffin before baking for visual appeal.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.


Use short pieces of grated zucchini. Use the grating blade on a food processor or hold the zucchini at a 90-degree angle to a hand grater for best results.
If the zucchini is noticeably moist after grating, dab with a paper towel before adding to the batter.
  • Add 1/2 cup of chopped nuts or seeds. 
  • Add 1/2 cup of mini chocolate chips or other baking morsels. White chocolate, butterscotch or a favorite gourmet chocolate bar chopped into small pieces.
  • Change the flavor by using allspice, nutmeg or ginger. Use 1/4 teaspoon of these spices in a place of the 1 teaspoon cinnamon.
  • Lightening them up. Swap 1/3 cup applesauce for the 1/3 cups vegetable oil. 
How to store
Room Temperature. Place in an air tight container at room temperature for up to 3 days.
If stacking, place a layer of parchment paper or wax paper between layers of muffins.
Refrigerator. Place in an airtight container and refrigerate for up to 5 days.
Freezer. Freeze for up to 2-3 months. Thaw in the refrigerator.


Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg