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Zucchini muffins with a moist and tender crumb.

Zucchini Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Author: Nico Pallotta

Wet Ingredients

  • ½ cup (120 grams) almond milk or any other milk
  • ¼ cup (55 grams) olive oil or another vegetable oil
  • ⅔ cup (130 grams) sugar
  • 1 tablespoon (1 tablespoon) vanilla extract
  • 2 medium (260 grams) zucchini 10 ounces or 2 heaping cups, grated

Dry Ingredients

  • 2 cups (300 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1 teaspoon (4 grams) baking soda
  • 2 pinches (2 pinches) salt
  • 1 teaspoon (1 teaspoon) cinnamon optional
  • ½ cup (80 grams) dark chocolate chips optional
  • ½ cup (60 grams) walnuts chopped, optional

  • Prep: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with muffin liners.
    Two six-muffin tins lined with muffin liners
  • Wet Ingredients: In a large bowl, stir together ½ cup almond milk, ¼ cup olive oil, ⅔ cup sugar, and 1 tablespoon vanilla extract. Fold in 2 medium zucchini grated with the large holes of a box grater.
    Mixing the wet ingredients in a bowl with the zucchini.
  • Dry Ingredients: Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 pinches salt, and 1 teaspoon cinnamon.
    Mix until just combined, then fold in ½ cup dark chocolate chips and ½ cup walnuts to make a thick, spoonable batter.
    Adding dry ingredients to wet, then folding in chocolate and walnuts.
  • Bake: Spoon the batter into the muffin cups and bake for 20 minutes. Check doneness with a toothpick. Let your muffins cool completely on a wire rack before serving.
    Muffin batter in the tins on the left and baked zucchini muffins on the right.
SUBSTITUTIONS
  • Flour: Use all-purpose for best texture. Sub with 50% whole wheat or a 1:1 gluten-free blend.
  • Sugar: Brown sugar is best, but white, coconut, or palm sugar work too.
  • Oil: Use olive, avocado, sunflower, or canola oil—or replace with applesauce for oil-free.
  • Milk: Almond milk is our favorite. Soy, oat, rice milk, or any other milk also work well.
  • Spices: Cinnamon and vanilla are classic. Try nutmeg, ginger, or orange zest too.
  • Leavening: Use both baking powder and baking soda. No soda? Add 1 more teaspoon powder.
  • Add-ins: Go with chocolate chips and walnuts, or swap in pecans, raisins, or cranberries.
 
TIPS
  • No need to peel or squeeze: Grate zucchini and mix it straight in—locks in moisture.
  • No liners? No problem: Use 5-inch parchment squares with a dab of oil.
  • Mix gently: Stir just until the flour disappears—don’t overmix!
  • Toothpick test: Muffins are ready when it comes out clean or with a few crumbs.
  • Cool completely: Rest on a wire rack—flavor and texture improve by the next day.
  • Add your twist: Swap in raisins, pecans, or cranberries for a custom healthy muffin.
 
STORAGE
Store zucchini muffins in an airtight container at room temperature for 2–3 days or freeze them for up to 3 months.
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