Zucchini Muffins – Light, Convenient, and Perfect for Any Time of Day
Introduction: The Humble Muffin That Surprises Everyone
Zucchini muffins are one of those quiet, under-the-radar baked goods that don’t always get the spotlight they deserve. Banana bread? Famous. Blueberry muffins? Always popular. But zucchini muffins? They’re like the secret weapon of the baking world—moist, tender, slightly sweet, and adaptable to almost any flavor combination you can dream up.

I first started making zucchini muffins years ago when my garden exploded with more zucchini than my family could possibly eat in stir-fries and salads. I grated it, baked it into bread, and eventually thought, “Why not muffins?” The first batch was an instant hit.

The beauty of zucchini in baking is that it adds incredible moisture without making the muffins heavy. It blends right into the batter, so even picky eaters who claim they don’t like vegetables will happily eat them (and probably ask for seconds). These muffins are light enough for breakfast, sturdy enough for lunchboxes, and just sweet enough to satisfy a mid-afternoon craving.

Why These Zucchini Muffins Are a Keeper
Moist without being dense – The zucchini’s natural water content keeps the crumb tender.

Not overly sweet – Perfect for breakfast or snacks without feeling like dessert.

Quick and easy – One bowl for dry ingredients, one bowl for wet, then combine.

Adaptable – Add nuts, chocolate chips, dried fruit, or even swap spices for different moods.

Freezer-friendly – Make a big batch, freeze, and grab one whenever you need it.

Ingredients
This recipe makes 12 regular-sized muffins.

Dry Ingredients:
1 ½ cups (190 g) all-purpose flour

½ cup (60 g) whole wheat flour (optional, for extra fiber and a nutty flavor; replace with more all-purpose if preferred)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg (optional, for warmth)

Wet Ingredients:
2 large eggs

½ cup (120 ml) vegetable oil (or melted coconut oil, for a subtle flavor)

½ cup (100 g) granulated sugar

½ cup (110 g) packed light brown sugar

2 teaspoons pure vanilla extract

2 cups (about 260 g) grated zucchini (lightly pressed to remove excess water)

Optional Add-Ins:
½ cup chopped walnuts or pecans

½ cup mini chocolate chips

½ cup dried cranberries or raisins

Step-by-Step Instructions
Step 1: Prepare Your Zucchini
Wash your zucchini thoroughly.

Trim the ends and grate using the large holes of a box grater or a food processor grating attachment.

Measure 2 cups of grated zucchini.

Place in a clean kitchen towel or a few layers of paper towels, and gently press to remove excess moisture—don’t squeeze it completely dry, just enough so it’s not dripping.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends