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Zucchini Bread Muffins

Zucchini bread muffins with a golden domed top and moist, green-flecked crumb. Grated zucchini is squeezed dry so the batter bakes up 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: 240
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
cinnamon
  • 1.5 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
granulated sugar
  • 0.75 cup granulated sugar
brown sugar
  • 0.25 cup brown sugar
eggs
  • 2 eggs
vegetable oil
  • 0.5 cup vegetable oil
applesauce
  • 0.25 cup applesauce
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1.5 cup zucchini grated and squeezed dry
walnuts
  • 0.5 cup walnuts optional, or use raisins
raisins
  • 0.5 cup raisins optional, or use walnuts

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined.
  2. Stir in zucchini.
Combine and bake
  1. Fold in the dry ingredients until just combined; fold in walnuts or raisins if using.
  2. Divide batter evenly among muffin cups, filling about 3/4 full.
  3. Bake 20–22 minutes at 375°F until a toothpick comes out clean, with a golden dome on top.
  4. Cool in the pan for 10 minutes, then transfer and let finish cooling so the centers set and stay moist.

Notes

Pro tip: squeeze the grated zucchini very well so the muffins bake up tender instead of wet. Store covered at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a lighter option, use all vegetable oil replaced with 1/2 cup applesauce and reduce vanilla extract to 1/2 tsp (texture stays close, sweetness shifts slightly).