Zucchini Muffins are one of my go-to muffins to make all summer long. If you don’t have a garden there are likely plenty of neighbors willing to share fresh zucchini. Mixing shredding Zucchini into recipes is a healthy ingredient and will add moisture too.

Zucchini Muffin

Zucchini Bread is fabulous! So why not Zucchini Muffins for a quick breakfast or even an afternoon snack. I love making Jumbo muffins but this recipe will also make mini muffins too. The kids love to pop a mini muffin in their mouth and run. They think they are getting away with sneaking a treat. But we know better!

Zucchini is a vegetable that is often forgotten or overshadowed by other veggies at the supermarket. But Zucchini is a great vegetable, especially for the garden! They grow well and are very forgiving to new gardeners too. Although the smaller Zucchini are preferred they can grow large in size which works well when grating and adding into recipes.

Adding Zucchini to Muffins will make a delicious and moist muffin. Adding Cinnamon makes these muffins just so good you will come back for more.

Zucchini Muffins

How to make Zucchini Muffins

This is a nice small from scratch recipe. By that I mean it will make 6 Jumbo Muffins, 12 Regular-sized muffins, or about 24 mini muffins. One pan to bake and you are done. Of course, you can double this batch with no problem.

Muffin Tin SizeBaking Times
Mini Muffins9-12 Minutes
Regular Muffins15-18 Minutes
Jumbo Muffins20-24 Minutes

Baking times vary depending on size of muffin pans used but the temperature will all stay the same. Make sure to Preheat Oven to 375 degrees. Fill muffin tins 1/2 way full.

Step 1: In a large bowl combine dry ingredients (All-Purpose Flour, Sugar, Baking Powder, and Cinnamon) and mix together with a spoon.

Step 2: Make a well in the center of the dry ingredients and add Egg, Milk, Vegetable Oil, and Vanilla.

Step 3: Use a Fork or Spoon and mix wet ingredients into dry ingredients just until combined. Do not over-mix.

Step 4: Add Shredded Zucchini and stir until combined. Note: Zucchini tends to have a lot of liquid, squeeze shredded zucchini and discard excess liquid before adding to muffin mixture.

Shredded Zucchini added to bowl with muffin batter

Step 5: Spray Muffin Tins with Cooking Spray or use Paper Baking Liner and fill 1/2 way full

Step 6: (optional) Sprinkle sugar on top to create a Sweet and Flakey Crust prior to baking

Step 7: Bake for allotted time. Allow Muffins to cool before serving.

Can I Freeze Zucchini Muffins?

Muffins can easily be frozen for up to 3 months. To Freeze, place cooled muffins into a freezer zip-loc container and seal removing as much air as possible. To thaw take muffins out of the freezer and place them on the counter. TIP: Pull muffins out the night before and they will be perfect for breakfast in the morning.

Do I need to peel Zucchini?

  • No, you do not have to peel the zucchini for this recipe. When shredding up the zucchini, the skin is thin and completely edible, and will not draw away from the zucchini taste.

How many Zucchinis would I need for this recipe?

  • This recipe calls for half a cup of shredded zucchini. You will need about half of a regular-sized zucchini for this recipe. Extra shredded zucchini can be frozen for later or make a double batch of muffins and freeze the extras.

How can I shred Zucchini?

  • To do this efficiently and consistently, I would use a box grater or a food processor. If you cut the end off of the zucchini to make it flat, you can shred it easily with the grater. 

Fun Fact about Zucchini:

Did you know Zucchini is not native to North America? Zucchini was brought over by Italian immigrants in the early 20th Century. It’s gained popularity since then in the states. 

My Favorite Muffin Supplies

I love my Muffin Pans and liners, I’ve linked my pans and supplies below from Amazon. (Affiliate Link)

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Zucchini Muffins
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Zucchini Muffins

Moist, Sweet and Delicious. Zucchini Muffins are a wonderful Summer Muffin for Breakfast or a snack. Hide those veggies in this wonderful and easy Muffin Recipe.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 360kcal


  • 1 1/2 Cup All Purpose Flour
  • 3/4 Cup Sugar Dixie Crystals Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1 Egg
  • 1/2 Cup Milk
  • 1/3 Cup Vegetable Oil
  • 1 1/2 tsp Vanilla
  • 2/3 Cup Zucchini Shredded
  • 1/8 Cup Sugar Optional for Sweet Flakey Top


  • Preheat Oven to 375 Degrees
  • In a bowl combine dry ingredients and mix. (Flour, Sugar, Baking Powder, Salt, and Cinnamon)
  • Add Milk, Vegetable Oil, Egg, and Vanilla to dry ingredients
  • With a spoon, mix ingredients together until just combined
  • Add shredded zucchini and stir to combined. Zucchini can be full of liquid, squeeze excess liquid from shredded zucchini.
  • Spray Muffin Tin or use paper liners. Recipe will make 6 Jumbo Muffins, 12 Regular Muffins, or about 24 Mini Muffins
  • Fill muffin tins 1/2 way full.
  • Optional – Sprinkle Sugar on top of each muffin prior to baking to create a sweet flakey top
  • Bake Jumbo Muffins: 20-24 Mins
    Regular Muffins: 15-18 Mins
    Mini Muffins: 9-12 Minutes


Muffin Tin Size Baking Times
Mini Muffins 9-12 Minutes
Regular Muffins 15-18 Minutes
Jumbo Muffins 20-24 Minutes


Serving: 6g | Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 356mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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