These Easy Zucchini Muffins really are the BEST! They’re moist, fluffy, and loaded with optional chocolate chips and pecans! They’re perfect for breakfast, snacks, and bonus: they freeze great!
What better way to celebrate zucchini season than with the BEST easy zucchini muffins?! Personally, I can’t think of a better way. 😉 These zucchini muffins are quick, easy, and loaded with all sorts of yummy muffin goodies like cozy brown sugar and optional chocolate chips.
- Butter and Oil – butter provides a rich, better tasting muffin and oil keeps these light, fluffy, and moist. They work together to create the best flavor and texture!
- Eggs – provide structure and yield a tender texture.
- Sugar: Granulated Sugar and Brown Sugar – sweeten the muffins while also adding a caramel-y molasses flavor.
- Vanilla – provides depth of flavor.
- Flour – all-purpose flour will yield the best texture. Whole wheat pastry flour may also be used.
- Cinnamon – adds a cozy, warm flavor to the muffins.
- Salt – balances out the sweetness from the sugar while also enhancing the flavors of the other ingredients.
- Baking Soda and Baking Powder – our leavening agents that keep these muffins from becoming too dense.
- Zucchini – our MVP! Zucchini adds tons of moisture to these muffins.
How to make
- Mix the butter, oil, eggs, sugars, and vanilla together in a large bowl, then fold in the dry ingredients!
- Scoop the batter into a muffin tin and bake!
Zucchini muffins mix-ins
While I list these mix-ins as “optional”, I highly recommend using:
- Chopped pecans.You could also try walnuts or another nut, if desired!
- Chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet!
How to grate and prepare zucchini for muffins
- Wash and dry the zucchini. There’s no need to peel the skin.
- Grate your zucchini with a box cheese grater onto a clean surface.
- Fold the zucchini into the batter. There’s no need to squeeze the moisture from the zucchini.
Tips for making muffins
- Use melted butter and oil. Melted butter for flavor and oil for moisture!
- Spoon and level your flour. What does this mean? Use a spoon to spoon the flour into your measuring cup, then use a knife to level it off!
- Don’t over mix or over bake. Both of these would lead to a dry muffin.
How to store
Cooled muffins will last in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
To reheat: warm in the microwave for 30-60 seconds or until thawed.
Easy Zucchini Muffins
Equipment for this recipe
- 1/2 cup melted unsalted butter
- 1/2 cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups flour spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups grated zucchini not drained
- 1/2 cup chopped pecans optional but recommended
- 1/2 cup chocolate chips optional but recommended
- Preheat oven to 425 degrees F and grease 2 (12 slot) muffin tins with cooking spray. Set aside.
- In a large bowl, mix together butter, oil, eggs, sugar, brown sugar, and vanilla.
- Add in flour, cinnamon, salt, baking soda, and baking powder.
- Use a spatula to fold the ingredients together until the batter *starts* to combine. DON’T overmix.
- Fold in zucchini, pecans, and chocolate chips.
- Use a 1/4 cup measuring cup to scoop batter into prepared muffin tins.
- Baking one tin at a time, bake for 5 minutes in preheated oven.
- Lower heat to 325 degrees F (keeping the muffins in the oven) and bake for an additional 10-20 minutes, or until an inserted toothpick comes out clean.
- Repeat with the other muffin tin.
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*Note: Nutrition information is estimated and varies based on products used.