Zucchini Breakfast Muffins

Name: Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini (squeezed dry); 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup chopped nuts (optional); 1/2 cup chocolate chips (optional)

Highlighted under: Fresh Wellness Recipes

I love starting my mornings with these Zucchini Breakfast Muffins, which are a perfect way to incorporate veggies into my breakfast routine. The best part is they're incredibly moist and flavorful, thanks to the grated zucchini. With a hint of cinnamon and a touch of sweetness, they're satisfying without being overly indulgent. I find that making a batch at the beginning of the week sets me up for quick, healthy breakfasts that keep me energized all day long.

Created by

Freya Cooper

Last updated on 2026-02-14T23:19:36.602Z

When I first stumbled upon the idea of adding zucchini to muffins, I was skeptical. However, after my first batch, I was pleasantly surprised by how the zucchini added moisture without overpowering the flavor. I paired it with a bit of vanilla extract, which gives a subtle sweetness, and it turned out to be an instant favorite in my household.

One key tip I discovered is to squeeze out excess moisture from the grated zucchini before mixing it into the batter. This helps to prevent the muffins from becoming soggy, ensuring a perfect texture every time. It’s a simple step that makes a significant difference!

Why You'll Love These Muffins
Deliciously moist and tender texture
Nutritious and packed with hidden veggies
Perfect for grab-and-go breakfasts or snacks

The Role of Zucchini

Zucchini is not just a moisture booster in these muffins; it plays a pivotal role in the overall flavor profile. When you grate and squeeze the excess moisture from zucchini, it enhances the texture, keeping the muffins soft without making them soggy. This vegetable also carries a subtle sweetness that pairs beautifully with the brown sugar and cinnamon, making every bite a delightful surprise. I recommend using fresh, medium-sized zucchini for the best results.

If you're concerned about the zucchini flavor being too pronounced, rest assured it tends to mellow out during baking. However, using yellow zucchini can also create a vibrant color contrast and a slightly different flavor. For those looking to reduce calories, you can even replace half of the oil with unsweetened applesauce, which will maintain moisture while cutting fat.

Baking Tips for Perfect Muffins

To achieve the ideal muffin texture, it's crucial not to overmix your batter. Overmixing can lead to dense muffins rather than the light and fluffy ones you're aiming for. Mix until just combined—small lumps are acceptable. Additionally, if you prefer a dome-shaped top, try letting the batter rest for about 10 minutes after mixing and before filling the muffin cups. This resting period can help create a lighter texture as the flour hydrates and develops gluten.

Keep an eye on your muffins while they bake; ovens can vary significantly. Start checking for doneness after 18 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. If they’re slightly golden around the edges, they’re likely done. If you find they need more time, do so in one or two-minute increments to avoid drying them out.

Ingredients

Gather these ingredients to whip up your zucchini muffins!

Ingredients

1 cup grated zucchini (squeezed dry)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)

Make sure to mix your ingredients gently to keep the muffins fluffy and light!

Instructions

Follow these steps for a perfect batch of muffins!

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Prepare the Batter

In a large bowl, mix the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.

Add Zucchini

Gently fold in the grated zucchini, and if desired, add the optional chopped nuts or chocolate chips.

Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

Store any leftovers in an airtight container to keep them fresh!

Pro Tips

For added flavor, consider incorporating spices like nutmeg or even a bit of lemon zest. These muffins freeze well, making them a great option for meal prep!

Flavor Variations

These muffins are highly customizable, and experimenting with flavors can make your breakfast even more exciting. You might try adding 1/2 teaspoon of nutmeg alongside the cinnamon for a deeper spiced flavor. Alternatively, a handful of dried fruits or shredded coconut can be folded into the batter for those seeking a chewy texture.

For a tropical twist, consider adding chopped pineapple or shredded carrots along with the zucchini. These ingredients complement the overall sweetness while adding extra moisture and flavor, creating a unique spin on the classic muffin.

Storage and Reheating

These Zucchini Breakfast Muffins can be stored in an airtight container at room temperature for up to three days. To extend their freshness, consider refrigerating them, where they can last up to a week. If you're looking to keep them longer, freezing is a great option. Once completely cooled, wrap each muffin individually in plastic wrap and store them in a freezer bag; they can last for up to three months.

When you're ready to enjoy a muffin, simply thaw it overnight in the fridge and reheat it in the microwave for about 15-20 seconds. Alternatively, you can pop them in the toaster oven at 350°F (175°C) for 5-7 minutes for a warm, fresh-out-of-the-oven feel.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may affect the texture slightly. You might want to mix it with some all-purpose flour for a lighter result.

→ How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I make these muffins vegan?

You can substitute the eggs with flax eggs and use plant-based oil to make them vegan-friendly.

→ What can I add to customize my muffins?

You can add dried fruits, seeds, or spices to customize these muffins according to your taste.