You will absolutely love zucchini muffins because they are soft, moist, light, and really tasty. This recipe is very easy to make with simple pantry ingredients.
Make them in less than 30 minutes (baking included) and enjoy them as a quick breakfast on the go, or as a healthy snack.

Check out our Best Zucchini Recipes
I don't know who invented zucchini muffins, but that person was a genius!
Zucchini is the perfect ingredient to make light and moist muffins that can take in your favorite add-ins. Why is that?
Zucchini has 3 superpowers that make it particularly good for muffin recipes:
- High water content. When the zucchini cooks it releases water and the muffins get pleasantly moist. And they stay like that for days, which is awesome, cause no one likes dry muffins.
- It acts as a binder. This means there is no need to add eggs or any other egg replacement. The muffins are going to be lighter without eggs, healthier, and IMHO much more delicious.
- Neutral flavor. This allows you to customize this zucchini muffin recipe with your favorite add-ins. We use dark chocolate chips and walnuts, but you can go crazy with your favorite ingredients, including spices, nuts, and dried fruit.
From our recipe, you can expect zucchini muffins that are really easy to make, and also moist, light, and super tasty.
Ours is basically a fool-proof quick bread muffin recipe that you can even turn into a loaf of deliciously moist zucchini bread. Let's see how they are made!
Ingredients
Zucchini
Use green zucchini. No need to peel them, squeeze them, drain them, or remove seeds (unless you have huge zucchini with hard seeds). Just grate them with the large holes of a box grater. Shredded zucchini is perfect for muffins because they release moisture while binding the batter.
We haven't tried other zucchini varieties, so we cannot (yet) advise on such a recipe.
Flour
We like to use a mix of all-purpose flour and whole wheat flour. If you don't have whole wheat, don't worry, and just go for all-purpose flour. Whole wheat flour makes the muffins a little tastier, airier, and healthier.
For gluten-free zucchini muffins, we recommend using a 1:1 gluten-free flour substitute for wheat flour.
Sugar
We use brown sugar, but any other granulated sugar would do, including white sugar, coconut sugar, and palm sugar. We do use less sugar than most other recipes online, however, we do think that some sugar is required to make zucchini muffins that taste great.
We have not tried replacing the sugar with maple syrup or vegan honey. Let us know in the comments below if you try.
Oil
We use neutral vegetable oil, such as canola oil or sunflower oil, instead of olive oil or melted butter. We find the olive oil has too much flavor for our taste. Coconut oil works too.
In general, we don't put much oil, but some is required to achieve perfectly soft and moist vegan zucchini muffins.
If you are on an oil-free diet, then replace the oil with applesauce (or unsweetened applesauce) in the same amount.
You can also use vegan butter if you want. Just take our oil measurement and multiply by 1.2 to get the butter amount.
Plant milk
Pick one of your choice. We tried almond milk, soy milk, oat milk, and rice milk, and they all worked perfectly.
Spices and Aromas
We use cinnamon and vanilla extract. Other spices that go well in zucchini muffins are grated nutmeg, ginger, and cardamon.
Baking powder and baking soda
To help the muffins rise, and get light and airy. If you don't have baking soda, just double the baking powder amount.
Salt
Just a little to help bring out the taste of the other ingredients. If you are on a low-sodium diet you can omit the salt.
Add-ins
We add dark chocolate chips (dairy-free) and chopped walnuts into these vegan zucchini muffins.
Good substitutes are a chopped up dark chocolate bar, pecans, hazelnuts, raisins, and dried cranberries.
Instructions
Preheat the oven to 350°F or 180°C. Line a 12-muffin tin or two 6-muffin tins with muffin liners or with parchment paper.
To do that, cut twelve 5-inch (13 cm) squares of parchment paper, and fit them into the muffin tin. You can add a drop of oil to the muffin pan to make the parchment paper stay in place.
To a large bowl, add plant milk, sugar, oil, and vanilla extract. Mix well with a silicone spatula or with a wooden spoon.
Grate the zucchini with the large holes of a box grater. Add the grated zucchini to the wet ingredients and stir until well combined.
There is no need to peel, squeeze, or drain the zucchini.
Add the dry ingredients: all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda.
Mix by hand with a spatula or spoon (we don't recommend using a whisk) to incorporate the ingredients. Do not overmix. Overmixing will result in dense, gummy zucchini bread.
You should get a dense, thick batter, almost like a loose dough. We want the batter to be dense because the zucchini will release moisture when cooking.
Add dark chocolate chips and chopped walnuts (or your favorite add-ins). Give another quick mix to incorporate them into the batter.
With the help of two tablespoons, fill in the muffin tins, and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven.
To make sure the zucchini muffins are fully cooked, poke them in the center with a toothpick. If the toothpick comes out dry, the muffins are ready. If not, keep baking in increments of 2 minutes.
Take the muffins out of the tins, put them on a cooling rack, and let them cool down completely at room temperature before digging in. We find that the day after the muffins are even more delicious!
Variations
Vegan zucchini bread
Same recipe, slightly different measurements, and a different shape. Our vegan zucchini bread is a great alternative to the muffins if you don't have muffin tins or if you want to try something different.
This recipe makes a perfectly moist vegan zucchini bread, that is soft, light, and not soggy in the center.
Tips
Don't overmix the batter: as with most quick bread recipes, the most important tip is to not overmix the batter. Overmixing will develop the gluten which will make the muffins dense and heavy.
Make a dense batter: zucchini is rich in water, which is released while the muffins bake in the oven. For this reason, when making zucchini muffins we want a dense, almost dough-like batter. If your batter is too wet, the muffins will turn out soggy and too moist in the center.
More breakfast recipes
Muffins with veggies are an ideal quick breakfast idea for when you're busy or on the go. For more breakfast inspiration, check out these reader favorites:
- Oat muffins for a healthier and meal-prep-friendly breakfast option.
- Sweet potato muffins: with 10 pantry ingredients and ready within 30 mins.
- Quick vegan french toast with fresh berries, butter, and syrup on top.
- Vegan crepes with a (generous) drizzle of hazelnut spread and banana slices.
- Fluffy pancakes with apple compote and cinnamon.
- Vegan cinnamon rolls with an indulgent frosting for special occasions.
Or check out our vegan brunch collection for more ideas.
More zucchini recipes
If you're loving these zucchini muffins, you might also like our other zucchini recipes:
- Sauteed zucchini: the best basic recipe for zucchini, ready in just 10 mins.
- Zucchini frittata: an egg-free frittata perfect for brunch, and lunch.
- Zucchini pesto: a vibrant green condiment with plenty of good fats. A great addition to pasta and your favorite vegan salads.
- Roasted zucchini easy baked zucchini in 2 ways that you can serve as a side or appetizer.
- Zucchini risotto: a creamy and indulgent dinner idea perfect for guests or romantic dinners at home.
- Air fryer zucchini: make easy and juicy zucchini bites in the air fryer in just 15 mins.
Storage
Store zucchini muffins at room temperature in a plastic bag or airtight container for about 3 days.
To extend storage time you can store them in the fridge, well wrapped or in an airtight container, for up to 4 - 5 days. Reheat them in the microwave for a few seconds if you don't like the muffins cold.
Freeze zucchini muffins wrapped in plastic wrap or foil, then put them in a zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.
For many more easy dessert ideas, check out our desserts category page.
Recipe
Zucchini Muffins
Equipment
- 12-muffin tin (or two 6-muffin tins)
Ingredients
- ½ cup almond milk or other plant milk
- ¼ cup canola oil or sunflower oil
- ⅔ cup sugar
- 1 tablespoon vanilla extract
- 2 cups zucchini grated
- 2 cups flour 1½ cup all-purpose flour + ½ cup whole wheat flour*
- ¼ teaspoon salt
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ cup dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F or 180°C. Line a 12-muffin tin or two 6-muffin tins with muffin liners or parchment paper.To do that, cut twelve 5-inch (13 cm) squares of parchment paper, and fit them into the muffin tin. You can add a drop of oil to the muffin pan to keep
- Add plant milk, sugar, oil, and vanilla extract to a large bowl. Mix well with a silicone spatula or with a wooden spoon.
- Grate the zucchini with the large holes of a box grater. Add the grated zucchini to the wet ingredients and stir until well combined.There is no need to peel, squeeze, or drain the zucchini.
- Add all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda.
- Mix by hand with a spatula or spoon (we don't recommend using a whisk) to incorporate the ingredients. Do not overmix. Overmixing will result in dense, gummy zucchini bread.You should get a dense, thick batter, almost like a loose dough. We want the batter to be dense because the zucchini will release moisture when cooking.
- Add dark chocolate chips and chopped walnuts (or your favorite add-ins). Give another quick mix to incorporate them into the batter.
- With the help of two tablespoons, fill in the muffin tins, and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven.
- To ensure the zucchini muffins are fully cooked, poke them in the center with a toothpick. If the toothpick comes out dry, the muffins are ready. If not, keep baking in increments of 2 minutes.
- Take the muffins out of the tins, put them on a cooling rack, and let them cool down completely at room temperature before digging in. We find that the day after, the muffins are even more delicious!
Notes
Nutritional Values
You might also like:
Brigitte
Your muffin recipe is so good , moist healthy I usually cut back the sugar , knowing palm sugar is less sweet and zucchinis are not sweet I kept the amount given in the recipe , it was perfect I added walnuts and dried cherries with the cherries it is the bomb ! I usually don’t add cherries but I purchased a large good quality dried cherries and it was perfect . I added 2tsp ginger , 1/2 allspice ,1 tsp pumpkin spice they are so good no need to add butter or strawberry jam you won’t choke eating those they go down easily so easy that it’s hard to stop . Thank you
Nico
Hi Brigitte, thanks so much for commenting! Dried cherries sound amazing - a great complimentary flavor for the zucchini. I'm so happy you liked them. Have a great rest of your day. Cheers, Nico
Peppe
great stuff mate, thanks very much for exploring new recipes!!! I've changed it a bit, rather than zucchine I have used strawberries and cherries which are in season right now. The result was outstanding, people in the office are loving me 😉 Please keep it up!!!
Nico
Thanks, Peppe, for taking the time to leave comments - it means a lot to us. I'm delighted you got some goodwill from sharing your muffins, it never hurts! Have a great one and take care. Cheers, Nico