I like making muffins because they’re so easy and always turn out delicious, especially when I add fresh zucchini! Zucchini muffins are amazing because the shredded zucchini makes them incredibly moist while adding healthy vegetables that you can’t even taste. They’re perfect for using up all that garden zucchini in the most delicious way possible.

What I love most about these recipes is how versatile they are – from classic Chocolate Chip to creative flavors like Orange Cranberry and Lemon. You can make them healthy with oats or indulgent with double chocolate, and kids have no idea they’re eating vegetables. There’s truly a zucchini muffin for every taste preference and occasion.

Whether you want a healthy breakfast or an indulgent treat, these recipes will help you turn abundant zucchini into something everyone will love. Each recipe is designed to be foolproof with tips for perfectly moist muffins every time. Get ready to become the neighborhood’s favorite baker with these amazing zucchini creations!

Classic Zucchini Muffins

These classic zucchini muffins are moist, tender, and have the perfect hint of sweetness that makes them irresistible! The shredded zucchini adds incredible moisture while keeping the muffins light and fluffy. They’re perfect for breakfast, snacks, or even a healthy dessert that everyone will love, and they’re a great way to use up all that garden zucchini.

Time: 30 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup vegetable oil
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups zucchini, grated and squeezed dry

Instructions

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease with butter for easy removal.
Grate zucchini using the large holes of a box grater, then squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents soggy muffins.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
In another bowl, mix oil, both sugars, egg, milk, and vanilla extract until smooth and well combined, with no streaks remaining.
Pour wet ingredients into dry ingredients and stir just until combined, then gently fold in the squeezed zucchini without overmixing.
Fill muffin cups about 2/3 full and bake for 18-22 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before removing!

Chocolate Chip Zucchini Muffins

These chocolate chip zucchini muffins are the perfect way to sneak vegetables into a sweet treat! The zucchini makes them incredibly moist while the chocolate chips add bursts of sweetness in every bite. Kids have no idea they’re eating vegetables, and adults love how tender and delicious these muffins turn out every single time.

Time: 35 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1 1/2 cups zucchini, grated and drained
1 cup chocolate chips
1/4 cup mini chocolate chips for topping

Instructions

Preheat oven to 350°F and prepare a 12-cup muffin tin with liners or grease thoroughly to prevent sticking.
Grate zucchini and place in a clean kitchen towel, squeezing firmly to remove as much moisture as possible for the best texture.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed with no cocoa lumps.
In another bowl, beat oil, sugar, eggs, milk, and vanilla until smooth and creamy, making sure eggs are fully incorporated.
Add wet ingredients to dry ingredients, stirring just until combined, then fold in drained zucchini and chocolate chips gently.
Fill muffin cups 2/3 full, sprinkle tops with mini chocolate chips, and bake 20-25 minutes until tops spring back when lightly touched!

Blueberry Zucchini Muffins

These delightful blueberry zucchini muffins combine the best of both worlds with juicy berries and hidden vegetables! The blueberries burst with sweetness while the zucchini keeps everything incredibly moist and tender. They taste like summer in every bite and make the perfect breakfast or afternoon snack that’s both delicious and nutritious.

Time: 30 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup melted butter
1/2 cup sugar
1/4 cup honey
1 large egg
3/4 cup milk
1 teaspoon vanilla extract
1 cup zucchini, grated and drained
1 cup fresh blueberries
1 tablespoon flour for coating berries

Instructions

Preheat oven to 375°F and line muffin tin with paper liners or grease cups well to ensure easy removal after baking.
Grate zucchini finely and squeeze out excess moisture with paper towels or a clean kitchen towel until it feels relatively dry.
Toss blueberries with 1 tablespoon flour in a small bowl to prevent them from sinking to the bottom during baking.
In a large bowl, whisk together 2 cups flour, baking powder, salt, and cinnamon until evenly combined and lump-free.
In another bowl, mix melted butter, sugar, honey, egg, milk, and vanilla until smooth, then stir in drained zucchini.
Fold wet ingredients into dry ingredients just until combined, then gently fold in floured blueberries. Fill cups 2/3 full and bake 18-22 minutes!

Banana Zucchini Muffins

These moist banana zucchini muffins are packed with natural sweetness from ripe bananas and extra moisture from fresh zucchini! The combination creates incredibly tender muffins that taste amazing and are perfect for using up overripe bananas. They’re naturally sweet, wholesome, and make a perfect grab-and-go breakfast or healthy snack any time of day.

Time: 35 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup vegetable oil
1/2 cup brown sugar
1 large egg
3 ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1 cup zucchini, grated and drained
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F and prepare muffin tin with liners or grease thoroughly for easy removal of the finished muffins.
Mash bananas until smooth with just a few small lumps remaining, and grate zucchini, squeezing out excess moisture with paper towels.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined and evenly distributed.
In another bowl, mix oil, brown sugar, egg, mashed bananas, milk, and vanilla extract until smooth and creamy.
Add wet ingredients to dry ingredients, stirring just until combined, then fold in drained zucchini and walnuts if using.
Fill muffin cups about 2/3 full and bake for 20-25 minutes until golden brown and a toothpick comes out clean!

Lemon Zucchini Muffins

These bright and zesty lemon zucchini muffins are like sunshine in muffin form! The fresh lemon juice and zest give them an amazing citrus flavor while the zucchini keeps them perfectly moist. They’re refreshing, light, and perfect for spring and summer when you want something that tastes fresh and delicious but still satisfying.

Time: 30 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
3/4 cup sugar
1 large egg
2/3 cup milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 1/4 cups zucchini, grated and drained
1 cup powdered sugar
2-3 tablespoons lemon juice for glaze

Instructions

Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease well for easy muffin removal.
Grate zucchini using the large holes of a grater, then squeeze out moisture using paper towels until it feels relatively dry to touch.
In a large bowl, whisk together flour, baking powder, and salt until evenly combined with no lumps remaining.
In another bowl, mix melted butter, sugar, egg, milk, lemon juice, lemon zest, and vanilla until smooth and well combined.
Pour wet ingredients into dry ingredients and stir just until combined, then gently fold in the drained zucchini without overmixing.
Fill muffin cups 2/3 full and bake 18-20 minutes. Make glaze by mixing powdered sugar and lemon juice, then drizzle over cooled muffins!

Double Chocolate Zucchini Muffins

These rich double chocolate zucchini muffins are incredibly decadent and moist with chocolate in both the batter and as chips! The zucchini disappears completely while adding amazing moisture that makes these muffins taste like chocolate cake. They’re perfect for chocolate lovers who want an indulgent treat that happens to have hidden vegetables inside.

Time: 35 minutes | Serves: 12

Ingredients

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup brown sugar
1/4 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups zucchini, grated and drained
3/4 cup dark chocolate chips
1/4 cup chocolate chips for topping

Instructions

Preheat oven to 350°F and prepare muffin tin with paper liners or grease thoroughly to prevent the chocolate muffins from sticking.
Grate zucchini and squeeze out as much moisture as possible using a clean kitchen towel – this step is crucial for proper texture.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined with no cocoa lumps remaining.
In another bowl, beat oil, both sugars, eggs, buttermilk, and vanilla extract until smooth and creamy with no streaks.
Add wet ingredients to dry ingredients, stirring just until combined, then fold in drained zucchini and 3/4 cup chocolate chips gently.
Fill muffin cups 2/3 full, sprinkle with remaining chocolate chips, and bake 20-25 minutes until tops spring back when touched!

Cinnamon Streusel Zucchini Muffins

These bakery-style cinnamon streusel zucchini muffins have a gorgeous crumbly topping that makes them extra special! The tender zucchini muffins are topped with a sweet cinnamon streusel that adds amazing texture and flavor. They look and taste like they came from a fancy bakery but are surprisingly easy to make at home.

Time: 40 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 1/4 cups zucchini, grated and drained
For streusel: 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, 1/2 teaspoon cinnamon

Instructions

Preheat oven to 350°F and line muffin tin with paper liners or grease well for easy removal of finished muffins.
Make streusel topping by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until mixture resembles coarse crumbs.
Grate zucchini and squeeze out excess moisture using paper towels or a clean kitchen towel until relatively dry.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined and lump-free.
In another bowl, mix oil, both sugars, egg, milk, and vanilla until smooth, then stir in the drained zucchini.
Fold wet ingredients into dry ingredients just until combined, fill muffin cups 2/3 full, top with streusel, and bake 20-25 minutes!

Healthy Oat Zucchini Muffins

These wholesome oat zucchini muffins are made with whole wheat flour and oats for a nutritious breakfast treat! They’re naturally sweetened and packed with fiber while still being incredibly moist and delicious. These muffins are perfect for anyone looking for a healthier option that doesn’t sacrifice flavor or texture.

Time: 35 minutes | Serves: 12

Ingredients

1 cup whole wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup coconut oil, melted
1/2 cup honey
1/4 cup maple syrup
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups zucchini, grated and drained

Instructions

Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease with coconut oil for healthier preparation.
Grate zucchini and squeeze out excess moisture thoroughly using paper towels or a clean kitchen towel until fairly dry.
In a large bowl, whisk together whole wheat flour, oats, baking soda, salt, cinnamon, and nutmeg until well combined.
In another bowl, mix melted coconut oil, honey, maple syrup, eggs, applesauce, and vanilla extract until smooth and well combined.
Pour wet ingredients into dry ingredients and stir just until combined, then gently fold in the drained zucchini without overmixing.
Fill muffin cups about 2/3 full and bake for 22-26 minutes until golden brown and a toothpick comes out clean!

Spiced Zucchini Muffins

These warmly spiced zucchini muffins are like fall in a muffin with cinnamon, nutmeg, and ginger! The blend of spices creates an amazing aroma and flavor that makes these muffins incredibly comforting and delicious. They’re perfect with a cup of coffee or tea and taste like they came from a cozy bakery on a crisp autumn morning.

Time: 30 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/3 cup vegetable oil
1/2 cup brown sugar
1/4 cup molasses
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 1/4 cups zucchini, grated and drained

Instructions

Preheat oven to 350°F and prepare muffin tin with paper liners or grease thoroughly for easy removal after baking.
Grate zucchini using the large holes of a box grater, then squeeze out moisture using paper towels until it feels relatively dry.
In a large bowl, whisk together flour, baking soda, salt, and all the spices until evenly distributed with no lumps.
In another bowl, mix oil, brown sugar, molasses, egg, milk, and vanilla extract until smooth and well combined.
Pour wet ingredients into dry ingredients and stir just until combined, then gently fold in the drained zucchini.
Fill muffin cups 2/3 full and bake 18-22 minutes until tops are golden brown and a toothpick inserted in center comes out clean!

Orange Cranberry Zucchini Muffins

These bright orange cranberry zucchini muffins are bursting with citrus flavor and tart cranberries! The orange zest adds amazing freshness while the cranberries provide little pops of tartness that balance the sweetness perfectly. They’re festive, flavorful, and perfect for holidays or anytime you want something that tastes special and unique.

Time: 35 minutes | Serves: 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup vegetable oil
2/3 cup sugar
1 large egg
1/2 cup milk
1/4 cup fresh orange juice
Zest of 1 large orange
1 teaspoon vanilla extract
1 cup zucchini, grated and drained
3/4 cup dried cranberries
1 tablespoon flour for coating cranberries

Instructions

Preheat oven to 375°F and line muffin tin with paper liners or grease well to prevent sticking during baking.
Grate zucchini and squeeze out excess moisture using paper towels or a clean kitchen towel until relatively dry to touch.
Toss dried cranberries with 1 tablespoon flour in a small bowl to prevent them from sinking to the bottom during baking.
In a large bowl, whisk together 2 cups flour, baking powder, salt, and cinnamon until evenly combined and lump-free.
In another bowl, mix oil, sugar, egg, milk, orange juice, orange zest, and vanilla until smooth and well combined.
Fold wet ingredients into dry ingredients just until combined, then gently fold in zucchini and floured cranberries. Fill cups 2/3 full and bake 18-22 minutes!