These moist, delicious muffins are bursting with great brown sugar flavor and are so easy to make. One bite and you’ll be in love….and no one will ever know they have zucchini in them!
If you are a zucchini bread or zucchini cake lover you already know you’ll love this easy zucchini muffin recipe!
The brown sugar flavor, and moist light texture win all ages over in one bite.
This may become one of your favorite zucchini recipes!
This recipe is perfect for summer and fall. Why?
- Very easy and fast to make.
- No mixer is required. All ingredients are stirred together by hand.
- They are as good for breakfast as an after school snack!
All the core ingredients of a baked recipe are featured here: granulated sugar, brown sugar, eggs, vegetable oil, baking powder and baking soda.
The addition of instant cooking oats (regular or gluten-free) gives a homey flavor and additional structure to the muffins.
Either regular All Purpose Flour OR gluten-free measure-for-measure flour can be used.
The star ingredient is shredded zucchini! BUT for reasons different than you’d probably guess!
Zucchini adds moisture to the muffins just as it does in cake or breads.
It also adds a nice texture and of course some extra nutrition!
Are these Muffins healthy?
As baked goods go they DO have extra nutrients from the zucchini.
They also have everything you love in a muffin including two types of sugar!
I would say they are a ‘health-ier‘ muffin but I wouldn’t consider them a healthy food.
Pro Tips: The Perfect Zucchini for Muffins
Any size zucchini can be used for this muffin recipe. This is a perfect way to use up overgrown squash in your home garden!
For the most appetizing muffins, shorter pieces of grated zucchini work best.
Use the grating blade on a food processor.
Or if grating by hand hold the squash at a 90-degree angle against the grater. This makes the shortest piece.
If the zucchini is very moist after grating, dab it with a paper towel before adding to the recipe.
Do the Muffins TASTE like Zucchini?
No they don’t. That’s a great thing about adding the squash to baked recipes, you usually won’t even know it’s there.
The muffins are delicious!
Tried and Tested Recipe
This recipe has been tested multiple times at sea level, at altitude (5,400 feet), with regular flour and with a gluten-free measure-for-measure flour blend.
Our taste testers gave every batch a double thumbs up.
How to Make them – Step-by-Step
STEP 2: In a large bowl combine: the zucchini, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract (photos 1-2).
STEP 3: Add the dry ingredients: flour, instant oats, baking powder, baking soda, salt and cinnamon (photo 3). Stir to fully combine.
STEP 4: Scoop evenly into the prepared muffin pan filling each muffin cup about 2/3’s full (photo 4). OPTIONAL: Sprinkle a few instant oats on top of the muffins before baking for visual appeal!
STEP 5: Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
STEP 6: Remove the pan from the oven and allow to cool on a wire rack for 10 minutes (especially important if making gluten-free). Remove the muffins from the pan and allow to cool fully on the wire rack before eating.
How to Change it Up
Nuts: add 1/2 cup of chopped nuts or seeds.
Baking Morsels: 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.
Spices: 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: did you know applesauce can be swapped with oil in baking recipes? The texture will be basically the same and it removes the extra calories from using oil. Feel free to swap 1/3 cup applesauce for the 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.
- Place the fully cooled muffins on a lined baking sheet with room in between them.
- Place in the freezer until they have frozen (30 minutes or longer).
- Gather the frozen muffins and place in a gallon zipper-close plastic freezer bag or other seal-able freezer proof container.
Freeze up to 2-3 months.
Thaw in the refrigerator.
NOTE: this method of freezing allows the muffins to be easily taken out one at a time versus thawing an entire batch.
More Muffin Recipes you’ll Love!
- Morning Glory Muffins
- Strawberry Muffins
- Chocolate Chip Muffins
- Coffee Cake Muffins with Fresh Orange Glaze
- Pumpkin Cream Cheese Muffins
- Oat Bran Muffins
- Cranberry Orange Muffins with Walnuts
Try these Recipes too!
- How to Make Crustless Quiche
- Cheddar Bay Biscuits
- Strawberry Cake
- Cornbread Recipe – with 6 Variations!
- Peach Crumble
- 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.