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Zucchini Bread Muffins

Zucchini bread muffins with a golden, crinkled dome and moist green-flecked crumb. This easy breakfast muffin recipe bakes until a toothpick tests clean, then cools for easy lift-out.
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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: 260
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, grated and squeezed dry
  • 1.5 cup zucchini, grated and squeezed dry
walnuts or raisins (optional)
  • 0.5 cup walnuts or raisins (optional) optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dry ingredients
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
Mix wet ingredients and combine
  1. Beat granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract in a large bowl until combined.
  2. Stir in zucchini, grated and squeezed dry until the batter looks evenly speckled.
  3. Fold in the dry ingredients until just combined, folding in walnuts or raisins (optional) if using.
Bake and cool
  1. Divide batter evenly among muffin cups, filling each about 3/4 full.
  2. Bake for 20–22 minutes at 375°F until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a rack and let cool further until set.

Notes

For the moist, tender crumb, squeeze the grated zucchini very dry so the muffins don’t turn gummy. Store at room temperature in an airtight container for 2 days or refrigerate up to 5 days; freeze up to 2 months. For a swap, replace the vegetable oil with an equal amount of neutral oil or melted butter for a slightly richer flavor while keeping the batter consistency the same.