Easy Delicious Homemade Zucchini Muffins
Zucchini muffins are at the top of my Favorite Muffins to Bake list. Not only are they are easy to make in under 45 minutes, they are tender, with a delicate cinnamon flavor, and go great with a cup of hot black or herbal tea—coffee, too!
In addition, they are dairy free, so lactose-intolerant people: Worry not! And with no salt added, they are perfect for those who are watching their salt intake. But don’t worry, you won’t miss the salt or the dairy, as these Zucchini Muffins are delicious. You’ll definitely want more than one!
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In this Post:
⭐️Zucchini Muffins Recipe
(makes 18 muffins)
- 2 cups All-Purpose Flour, unbleached
- 2 teaspoons double-acting Baking Powder
- 1/4 teaspoon Baking Soda
- 4 teaspoons ground Cinnamon
- 3 Eggs
- 1 cup granulated Sugar
- 1/2 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Water
- 2 cups shredded Zucchini (2-3 small zucchinis)
- Spray Cooking Oil (or muffin liners)
Tools Needed
- 1 each small, medium & large mixing bowls
- cheese grater
- large wire sieve or sifter
- soup spoon
- large whisk
- baking spatula
- 1 cup dry measuring cup
- 1 cup liquid measuring cup
- 1 Tablespoon
- 1/4 & 1 teaspoon
- #16 ice cream scoop
- muffin tins
- muffin liners (optional)
- toothpick(s)
- cooling rack
🌺See my Recommended Suppliers below
Baking Your Zucchini Muffins
Before beginning ensure all ingredients are at room temperature.
Preheat oven to 400°F.
Into Small Mixing Bowl…
Clean and grate zucchini. Set aside.
Into Medium Bowl…
Place sieve. Measure flour, baking powder, baking soda, and cinnamon into sieve basket. Stir dry ingredients with soup spoon until sieve is empty. [If you wish, a flour sifter can be used instead.]
Using the large whisk, stir the dry ingredients ensuring they are all well-incorporated. Tap whisk to remove any dry ingredients and place whisk in large empty mixing bowl.
Into Large Bowl…
Crack eggs. Use large whisk to whisk until frothy.
Whisk in sugar.
Whisk in oil, vanilla, and water.
Tap whisk to remove any wet ingredients. Switch to baking spatula.
Stir in shredded zucchini, breaking up any clumps.
Gently fold in dry ingredients just until incorporated. Avoid over-stirring.
Allow to rest 5 minutes.
Fill the Muffin Cups
Spray each muffin cup with oil (or use liners).
Using a level #16 ice cream scoop, fill each muffin cup with batter, about 3/4 full. A #16 scoop measures just under 1/4 cup or 4 Tablespoons.
Time to Bake!
Bake on middle rack for 15 minutes, or until toothpick inserted in center of muffin comes out clean and muffin tops bounce back to the touch.
Remove from oven and allow to rest in the tins for 5 minutes.
Cool Completely
Gently remove from baking tins to cooling rack.
Cool completely before storage (if they last that long!).
Store refrigerated in a sealed container for up to a week. Can be frozen for longer storage.
Gluten-Free? Yes! Absolutely!
This is also excellent as a Gluten-Free Zucchini Muffin—enjoyed very happily by my MIL and everyone else, too!
The muffin featured in the image here was made with Bob’s Red Mill 1-to-1 Gluten-Free Flour and no other changes.
💚If you are making gluten-free Zucchini Muffins be sure to check your Vanilla Extract. Some vanilla flavorings can include gluten-containing ingredients. Look for “Pure” Vanilla Extract to be safe.
☀️Ingredient Spotlight: The Zucchini: Fruit or Vegetable?
While we typically prepare the zucchini as a vegetable—steamed, roasted, grilled, baked, fried, stir-fried, sauteed, marinated, tossed in a salad—and even the USDA classifies it as a vegetable, the zucchini is actually a fruit!
What makes it a fruit? The zucchini, like an apple, peach, and, yes, a squash and cucumber, is produced from the blossom—it isn’t part of the root, stem, or leaf, like a vegetable—and it contains the seeds of the plant.
In fact, the zucchini is not only a fruit, it’s a berry! No wonder it makes such a great muffin. So, go on, eat your fruit!
Mom’s Recommended Suppliers
Amazon is a super easy place to order kitchen tools. Check out Mom’s Kitchen Tool Favorites on Amazon for all the tools used to make these Zucchini Muffins.
Cultivate your Green Thumb! Grow your own organic herbs, vegetables, and fruits from seed with the non-GMO, open pollinated seeds from my trusted suppliers: Seed Needs (on Amazon), Survival Garden Seeds (on Amazon), and Botanical Interests.
Chris P | Author, Certified Aromatherapist, Natural Skin Care Formulator
Chris (“Mom”) enjoys formulating bespoke aromatherapy, skin care, and herbal products to support her family, pets, friends, and clients. She also loves experimenting with recipes in the kitchen. An avid reader, writer, and lifetime learner, Chris enthusiastically explores research rabbit holes and then writes about her discoveries.💚 (Learn more >>)
