Fall is the perfect time to transform that garden zucchini bounty into something truly magical. These 18 zucchini bread muffin recipes turn humble squash into moist, spiced treats that will have your kitchen smelling like heaven. From classic cinnamon-spiced versions to creative twists with chocolate chips or lemon zest, you’re about to discover your new favorite way to enjoy zucchini. Let’s dive into these irresistible recipes!
Classic Zucchini Bread Muffins with Cinnamon
Perfect your breakfast game with these zucchini bread muffins that transform humble squash into moist, cinnamon-spiced perfection. Pack them for on-the-go mornings or enjoy warm from the oven.
Ingredients
- All-purpose flour – 1 ½ cups
- Baking soda – 1 tsp
- Cinnamon – 1 tsp
- Salt – ½ tsp
- Eggs – 2 large
- Vegetable oil – ½ cup
- Granulated sugar – ¾ cup
- Vanilla extract – 1 tsp
- Zucchini – 1 cup shredded
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt in a medium bowl.
- In a separate large bowl, beat 2 large eggs until frothy.
- Pour in ½ cup vegetable oil, ¾ cup granulated sugar, and 1 tsp vanilla extract, then mix until fully combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated—don’t overmix for tender muffins.
- Squeeze excess moisture from 1 cup shredded zucchini using a clean kitchen towel to prevent soggy batter.
- Fold the drained zucchini into the batter until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Keep these cinnamon-kissed muffins on hand for a snack that balances cozy spice with zucchini’s subtle sweetness. Their moist crumb and golden tops make them ideal for pairing with coffee or crumbling over yogurt for a breakfast upgrade.
Chocolate Chip Zucchini Bread Muffins
Whip up your new favorite snack that secretly packs in veggies! These chocolate chip zucchini bread muffins deliver moist, tender crumb with melty chocolate in every bite. Transform that garden zucchini into irresistible treats everyone will devour.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2 large
Vegetable oil – ½ cup
Sugar – ¾ cup
Vanilla extract – 1 tsp
Zucchini – 1 cup grated
Chocolate chips – ¾ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl until fully combined.
3. In a separate large bowl, beat eggs with a whisk until light and frothy, about 1 minute.
4. Pour vegetable oil into the egg mixture and whisk vigorously until emulsified.
5. Add sugar and vanilla extract to the wet ingredients, whisking until the mixture is smooth and slightly pale.
6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
7. Squeeze excess moisture from grated zucchini using paper towels or a clean kitchen towel.
8. Fold zucchini and chocolate chips into the batter until evenly distributed.
9. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
10. Bake at 350°F for 18-22 minutes, until tops spring back when lightly pressed and a toothpick inserted comes out clean.
11. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Here’s why these muffins stand out: they stay incredibly moist for days thanks to the zucchini, with warm cinnamon spice balancing the rich chocolate pockets. Serve them warm with a pat of butter for breakfast, or crumble over vanilla ice cream for an easy dessert upgrade.
Lemon Glazed Zucchini Bread Muffins
Whip up the most irresistible zucchini bread muffins you’ll ever taste. These lemon-glazed beauties transform humble ingredients into bakery-worthy treats that stay impossibly moist for days. Trust us—your kitchen will smell like heaven.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2 large
Vegetable oil – ½ cup
Sugar – 1 cup
Vanilla extract – 1 tsp
Zucchini – 1½ cups grated
Powdered sugar – 1 cup
Lemon juice – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. Beat 2 eggs with ½ cup vegetable oil and 1 cup sugar in a large bowl for 2 minutes until pale and thick.
4. Stir in 1 tsp vanilla extract until fully incorporated.
5. Gently fold the dry ingredients into the wet mixture using a spatula—don’t overmix.
6. Squeeze excess moisture from 1½ cups grated zucchini using paper towels (this prevents soggy muffins).
7. Fold the dried zucchini into the batter until just combined.
8. Divide the batter evenly among the 12 muffin cups, filling each ¾ full.
9. Bake at 350°F for 22-25 minutes until golden and a toothpick inserted comes out clean.
10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
11. Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth for the glaze.
12. Drizzle the lemon glaze over completely cooled muffins.
But these muffins deliver the perfect crumb—tender with subtle spice and bright lemon zing. Serve them warm with coffee for breakfast or freeze extras for spontaneous cravings. The zucchini keeps them incredibly moist while the glaze adds that bakery-fresh finish everyone loves.
Pumpkin Spice Zucchini Bread Muffins
Unexpectedly delicious, these pumpkin spice zucchini bread muffins combine cozy fall flavors with sneaky veggies. Whip up this moist, spiced treat that’ll have everyone asking for seconds—no one will guess the secret ingredient!
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Eggs – 2
Sugar – ¾ cup
Vegetable oil – ½ cup
Zucchini – 1 cup, grated
Pumpkin pie spice – 2 tsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice in a medium bowl.
3. In a separate large bowl, beat 2 eggs with ¾ cup sugar until pale and slightly thickened.
4. Stir in ½ cup vegetable oil and 1 cup pumpkin puree until fully combined.
5. Gently fold the dry ingredients into the wet mixture until just incorporated—don’t overmix.
6. Squeeze excess moisture from 1 cup grated zucchini using a clean towel (this keeps muffins from getting soggy).
7. Fold the dried zucchini into the batter until evenly distributed.
8. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
9. Bake at 350°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
11. Let cool completely before serving for the best texture.
These muffins stay incredibly moist thanks to the zucchini, with warm pumpkin spice notes shining through. Try them toasted with a smear of cream cheese or crumbled over yogurt for breakfast—they’re so versatile, you’ll want to bake a double batch!
Blueberry Zucchini Bread Muffins
Whip up these moist, berry-packed muffins that transform your garden zucchini into the perfect grab-and-go breakfast. Who knew sneaking veggies into baked goods could taste this incredible?
Ingredients
Flour – 2 cups
Sugar – 1 cup
Eggs – 2
Zucchini – 1 cup grated
Blueberries – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Grate 1 medium zucchini using the large holes of a box grater, then squeeze out excess moisture with paper towels—this prevents soggy muffins.
3. Whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
4. In a separate bowl, beat 2 eggs until frothy, then mix in ½ cup vegetable oil and 1 tsp vanilla extract.
5. Fold the wet ingredients into the dry mixture until just combined—overmixing creates tough muffins.
6. Gently stir in the grated zucchini and 1 cup blueberries, coating blueberries in a tablespoon of flour first to prevent sinking.
7. Divide the batter evenly among the 12 muffin cups, filling each ¾ full.
8. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Serve these warm with a pat of butter melting into the tender crumb. The zucchini keeps them incredibly moist while the blueberries burst with juicy sweetness in every bite. Try them toasted with cream cheese or crumbled over Greek yogurt for an extra protein boost.
Banana Zucchini Bread Muffins
Whip up the ultimate snack hack that transforms overripe bananas and garden zucchini into moist, irresistible muffins. These Banana Zucchini Bread Muffins deliver cozy spice and natural sweetness in every bite—perfect for busy mornings or afternoon pick-me-ups.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Ripe bananas – 3 medium
– Granulated sugar – ¾ cup
– Vegetable oil – ⅓ cup
– Large egg – 1
– Vanilla extract – 1 tsp
– Grated zucchini – 1 cup
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon in a medium bowl.
3. Mash 3 ripe bananas thoroughly in a large bowl until smooth.
4. Stir ¾ cup granulated sugar and ⅓ cup vegetable oil into the mashed bananas until fully combined.
5. Beat in 1 large egg and 1 tsp vanilla extract until the mixture is uniform.
6. Squeeze excess moisture from 1 cup grated zucchini using a clean kitchen towel.
7. Fold the squeezed zucchini into the wet ingredients.
8. Gently mix the dry ingredients into the wet ingredients until just combined—do not overmix.
9. Fold in ½ cup chopped walnuts.
10. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
11. Bake at 350°F for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool the muffins in the pan for 5 minutes before transferring to a wire rack. Get ready for tender, spice-kissed muffins with a delicate crumb and subtle sweetness from the bananas. Enjoy them warm with a pat of butter or crumble over yogurt for a breakfast upgrade.
Apple Cinnamon Zucchini Bread Muffins
Melt away those fall cravings with these Apple Cinnamon Zucchini Bread Muffins. Grab your zucchini and get ready to bake up the coziest treat that’s secretly packed with veggies. These muffins deliver all the warm spices and tender crumb you crave—without the guilt.
Ingredients
Flour – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2
Sugar – ¾ cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Zucchini – 1 cup, grated
Apple – 1, peeled and diced
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. In a separate large bowl, beat 2 eggs with ¾ cup sugar until pale and slightly thickened.
4. Stir in ½ cup vegetable oil and 1 tsp vanilla extract until fully combined.
5. Fold the dry ingredients into the wet mixture until just incorporated—do not overmix.
6. Gently stir in 1 cup grated zucchini and 1 diced apple.
7. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
8. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
Get ready to enjoy muffins that are moist from the zucchini, sweet from the apple, and spiced just right. Serve them warm with a pat of butter or crumble over yogurt for a breakfast upgrade—either way, they’re a fall favorite you’ll bake again and again.
Double Chocolate Zucchini Bread Muffins
Just when you thought zucchini couldn’t get more delicious, these double chocolate muffins prove otherwise. Jam-packed with hidden veggies and rich cocoa, they’ll disappear faster than you can say “seconds please.”
Ingredients
Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Sugar – ¾ cup
Eggs – 2
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Zucchini – 1 ½ cups grated
Chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
4. In a separate bowl, beat sugar, eggs, oil, and vanilla until smooth.
5. Squeeze excess moisture from grated zucchini using paper towels.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Gently stir in grated zucchini and chocolate chips.
8. Divide the batter evenly among the 12 muffin cups.
9. Bake for 18-22 minutes until a toothpick inserted comes out clean.
10. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
A fudgy, moist crumb hides the zucchini perfectly while delivering intense chocolate flavor in every bite. Try them warm with a scoop of vanilla ice cream for the ultimate dessert, or enjoy them as an indulgent breakfast with your morning coffee.
Carrot Zucchini Bread Muffins
Ditch the boring breakfast routine—these carrot zucchini bread muffins deliver moist, spiced goodness in perfect grab-and-go portions. Packed with sneaky veggies and cozy flavors, they’ll disappear faster than you can say “second breakfast.” Bake a batch today and thank us later.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
– Eggs – 2
– Brown sugar – ¾ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Grated carrots – 1 cup
– Grated zucchini – 1 cup
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.
3. In a large bowl, beat the eggs, brown sugar, oil, and vanilla until smooth.
4. Squeeze excess moisture from the grated zucchini using a clean kitchen towel—this prevents soggy muffins.
5. Stir the grated carrots and zucchini into the wet ingredients.
6. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
7. Fold in the chopped walnuts.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Let them cool completely to set the texture.
Lightly spiced and incredibly tender, these muffins stay moist for days thanks to the zucchini. For a next-level treat, warm one up and slather it with cream cheese or honey butter—the cozy vibes are irresistible.
Coconut Zucchini Bread Muffins
Never settle for boring zucchini bread again. Transform that summer squash into moist, tropical-inspired muffins that bake in under 30 minutes. Grab your muffin tin—this recipe skips the loaf pan for faster, portion-perfect results.
Ingredients
- All-purpose flour – 1 ½ cups
- Baking powder – 1 tsp
- Salt – ½ tsp
- Shredded zucchini – 1 cup
- Coconut oil – ½ cup
- Granulated sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Shredded coconut – ½ cup
Instructions
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin with paper liners.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. Tip: Removing water prevents soggy muffins.
- Melt the coconut oil in a microwave-safe bowl for 30 seconds.
- Whisk the melted coconut oil, sugar, egg, and vanilla extract in a large bowl until smooth.
- Fold the squeezed zucchini into the wet ingredients.
- Gently stir the dry ingredients into the wet mixture until just combined. Tip: Avoid overmixing to keep muffins tender.
- Fold in the shredded coconut.
- Divide the batter evenly among the 12 muffin cups, filling each ⅔ full.
- Bake for 18–22 minutes, until the tops spring back when lightly pressed. Tip: Check doneness at 18 minutes to prevent overbaking.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Perfectly moist with a delicate crumb, these muffins balance zucchini’s subtle earthiness with tropical coconut sweetness. Serve them warm with a smear of cream cheese or toasted with butter for breakfast—they stay soft for days if they last that long.
Almond Flour Zucchini Bread Muffins
Munch on these moist, grain-free zucchini muffins that bake up perfectly fluffy every single time. Grab that extra zucchini from your garden and transform it into tender, protein-packed treats ready in under 30 minutes.
Ingredients
Almond Flour – 2 cups
Baking Soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 3
Maple Syrup – ½ cup
Coconut Oil – ¼ cup
Vanilla Extract – 1 tsp
Zucchini – 1½ cups grated
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together almond flour, baking soda, salt, and cinnamon in a large bowl until fully combined.
3. In a separate bowl, beat eggs vigorously for 30 seconds until frothy and pale yellow.
4. Pour maple syrup, melted coconut oil, and vanilla extract into the eggs and whisk for 1 minute until emulsified.
5. Squeeze grated zucchini firmly in a clean kitchen towel to remove excess moisture—this prevents soggy muffins.
6. Fold wet ingredients into dry ingredients using a spatula until just combined—do not overmix.
7. Gently stir squeezed zucchini into the batter until evenly distributed.
8. Divide batter evenly among 12 muffin cups, filling each ¾ full for perfect domed tops.
9. Bake at 350°F for 22–25 minutes until tops spring back when lightly pressed.
10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack—this stops steaming and maintains texture.
Zesty cinnamon warmth pairs beautifully with the subtle sweetness of maple in these tender-crumbed muffins. Serve them warm with a schmear of almond butter for breakfast, or crumble over Greek yogurt for an afternoon snack.
Vegan Zucchini Bread Muffins
Pump up your breakfast game with these vegan zucchini bread muffins. They’re moist, perfectly spiced, and ready in under 30 minutes. No eggs, no dairy—just pure plant-based goodness that’ll make your kitchen smell incredible.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Zucchini – 1 cup shredded
Instructions
1. Preheat your oven to 375°F.
2. Line a muffin tin with paper liners.
3. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl.
4. Pour vegetable oil and vanilla extract into the dry ingredients.
5. Stir until just combined—don’t overmix.
6. Squeeze excess moisture from shredded zucchini using paper towels.
7. Fold zucchini into the batter gently.
8. Divide batter evenly among 12 muffin cups, filling each ⅔ full.
9. Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
10. Cool muffins in the pan for 5 minutes.
11. Transfer to a wire rack to cool completely.
Vegan zucchini bread muffins deliver a tender crumb with warm cinnamon notes. The shredded zucchini keeps them incredibly moist without being soggy. Try them warm with a smear of almond butter or crumbled over dairy-free yogurt for breakfast.
Gluten-Free Zucchini Bread Muffins
Just when you thought zucchini bread couldn’t get better—meet the gluten-free muffin version. Jam-packed with cozy spices and perfect for grab-and-go mornings. These babies bake up moist, tender, and totally irresistible.
Ingredients
– Gluten-free flour blend – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Eggs – 2 large
– Coconut oil – ½ cup, melted
– Maple syrup – ½ cup
– Vanilla extract – 1 tsp
– Zucchini – 1 ½ cups, grated
Instructions
1. Preheat your oven to 350°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk gluten-free flour blend, baking soda, salt, and cinnamon in a medium bowl.
4. Beat eggs in a large bowl until frothy.
5. Stir melted coconut oil, maple syrup, and vanilla extract into the eggs.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Squeeze excess moisture from grated zucchini using a clean kitchen towel.
8. Gently fold zucchini into the batter.
9. Divide batter evenly among the 12 muffin cups, filling each ¾ full.
10. Bake for 22–25 minutes until tops spring back when lightly pressed.
11. Cool muffins in the pan for 5 minutes.
12. Transfer muffins to a wire rack to cool completely.
So tender they practically melt in your mouth, with just the right hint of cinnamon warmth. Serve them warm with a pat of butter for breakfast, or crumble over yogurt for an afternoon snack.
Maple Walnut Zucchini Bread Muffins
Never settle for boring zucchini bread again. Transform that summer squash into moist, maple-kissed muffins packed with crunchy walnuts. These grab-and-go treats deliver cozy spice and sweet satisfaction in every single bite.
Ingredients
- All-purpose flour – 1 ½ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Eggs – 2 large
- Maple syrup – ¾ cup
- Vegetable oil – ½ cup
- Vanilla extract – 1 tsp
- Zucchini – 1 ½ cups shredded
- Walnuts – ¾ cup chopped
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
- In a separate large bowl, beat 2 large eggs until frothy.
- Pour in ¾ cup maple syrup, ½ cup vegetable oil, and 1 tsp vanilla extract, then whisk until fully combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated—don’t overmix.
- Squeeze excess moisture from 1 ½ cups shredded zucchini using a clean kitchen towel.
- Fold the drained zucchini and ¾ cup chopped walnuts into the batter until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
Perfectly tender crumb meets subtle sweetness from real maple syrup. Toasted walnuts add a satisfying crunch against the moist zucchini base. Serve warm with a drizzle of maple glaze or crumble over vanilla ice cream for an unexpected dessert twist.
Cranberry Orange Zucchini Bread Muffins
Savor this genius mashup that transforms your zucchini surplus into irresistible bakery-style treats. These moist muffins burst with bright citrus and tart cranberries in every single bite. They’re the perfect grab-and-go breakfast or afternoon pick-me-up that’ll disappear faster than you can bake them.
Ingredients
Flour – 2 cups
Sugar – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Eggs – 2 large
Vegetable oil – ½ cup
Orange zest – 2 tbsp
Orange juice – ¼ cup
Shredded zucchini – 1½ cups
Fresh cranberries – 1 cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat eggs until frothy and pale yellow.
4. Stream vegetable oil into the eggs while continuously whisking.
5. Stir in orange zest and orange juice until fully incorporated.
6. Squeeze excess moisture from shredded zucchini using a clean kitchen towel.
7. Fold the zucchini into the wet ingredients until evenly distributed.
8. Pour wet ingredients into dry ingredients and mix until just combined.
9. Toss fresh cranberries with 1 tablespoon of flour to prevent sinking.
10. Gently fold the floured cranberries into the batter.
11. Divide batter evenly among the 12 muffin cups, filling each ¾ full.
12. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
13. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
14. Allow muffins to cool completely before serving.
Amazingly moist and tender, these muffins feature a perfect crumb that stays fresh for days. The bright orange zest cuts through the sweet batter while the tart cranberries provide bursts of flavor in every bite. Try them warm with a smear of cream cheese or toasted with butter for an extra indulgent treat.
Peanut Butter Swirl Zucchini Bread Muffins
Ready to transform that garden zucchini into something spectacular? These peanut butter swirl zucchini bread muffins combine moist, spiced batter with rich peanut butter ribbons. Bake up a batch that’ll disappear faster than you can say “more please.”
Ingredients
- All-purpose flour – 1 ½ cups
- Baking soda – 1 tsp
- Cinnamon – 1 tsp
- Salt – ½ tsp
- Eggs – 2 large
- Vegetable oil – ½ cup
- Granulated sugar – ¾ cup
- Brown sugar – ½ cup
- Vanilla extract – 1 tsp
- Zucchini – 1 ½ cups shredded
- Creamy peanut butter – ½ cup
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt in a medium bowl.
- Beat 2 large eggs with ½ cup vegetable oil, ¾ cup granulated sugar, ½ cup brown sugar, and 1 tsp vanilla extract in a large bowl until smooth.
- Fold the dry ingredients into the wet mixture until just combined—don’t overmix for tender muffins.
- Squeeze excess moisture from 1 ½ cups shredded zucchini using a clean kitchen towel to prevent soggy batter.
- Gently stir the drained zucchini into the batter until evenly distributed.
- Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
- Drop ½ cup creamy peanut butter by teaspoonfuls onto each muffin batter portion.
- Swirl the peanut butter into the batter using a toothpick, creating marbled patterns without fully mixing.
- Bake for 20–22 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
You’ll love the contrast between the moist, cinnamon-kissed crumb and the melty peanut butter pockets. These muffins stay incredibly soft for days—if they last that long. Try them warm with a drizzle of honey for breakfast or crumbled over vanilla ice cream for an easy dessert hack.
Oatmeal Zucchini Bread Muffins
Zucchini just got its glow-up in these oatmeal zucchini bread muffins. Pack these protein-packed bites for breakfast or snack time—they’re moist, wholesome, and ready in under 30 minutes.
Ingredients
- Oats – 1 cup
- Zucchini – 1 cup, grated
- Egg – 1
- Maple syrup – ¼ cup
- Baking powder – 1 tsp
- Cinnamon – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 375°F and line a muffin tin with 6 liners.
- Grate 1 cup of zucchini, then squeeze it firmly in a clean towel to remove excess moisture—this prevents soggy muffins.
- In a medium bowl, combine 1 cup oats, 1 tsp baking powder, 1 tsp cinnamon, and ¼ tsp salt.
- In another bowl, whisk 1 egg and ¼ cup maple syrup until smooth.
- Fold the grated zucchini into the wet ingredients.
- Mix the dry ingredients into the wet until just combined; don’t overmix to keep the texture tender.
- Scoop the batter evenly into the muffin liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Outrageously moist and subtly sweet, these muffins boast a soft crumb with a hint of cinnamon warmth. Serve them warm with a drizzle of almond butter or crumble over yogurt for a breakfast upgrade.
Spiced Chai Zucchini Bread Muffins
A game-changing twist on classic zucchini bread that’ll have your kitchen smelling like a cozy café. These Spiced Chai Zucchini Bread Muffins blend warm chai spices with moist zucchini for the perfect grab-and-go treat. Get ready to bake your new fall obsession in under an hour.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Chai spice blend – 2 tsp
Eggs – 2 large
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Zucchini – 1 cup grated
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, 1 tsp baking soda, ½ tsp salt, and 2 tsp chai spice blend in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
4. Pour ½ cup vegetable oil and 1 tsp vanilla extract into the beaten eggs, whisking until fully combined.
5. Fold 1 cup grated zucchini into the wet ingredients using a spatula.
6. Tip: Squeeze excess moisture from the zucchini with paper towels to prevent soggy muffins.
7. Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
8. Tip: A few flour streaks are fine; overmixing creates tough muffins.
9. Divide the batter evenly among the 12 muffin cups, filling each ¾ full.
10. Bake at 350°F for 22–25 minutes until a toothpick inserted comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Expect a tender, spice-forward crumb with subtle sweetness from the zucchini. Serve warm with a chai latte glaze or crumble over yogurt for breakfast—either way, they disappear fast.
Summary
Delightful as they are diverse, these zucchini bread muffin recipes offer something for every taste and occasion. Whether you’re craving classic spices, chocolate indulgence, or healthy twists, there’s a perfect batch waiting for you. We’d love to hear which ones become your favorites—drop a comment below and share your baking adventures by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
