These homemade Zucchini Muffins are the kind of recipe you’ll reach for again and again when you need something quick, comforting, and reliable. They’re soft, moist, and tender with a beautiful rise, making them perfect for busy mornings, easy snacks, or something simple to grab on the way out the door. They also happen to be a great way to use up zucchini without anyone noticing it’s there.
What makes these muffins especially lovable is how effortless they are to make. No mixer required, no complicated steps—just a wooden spoon, a couple of bowls, and a few minutes of mixing. You could even make the batter in one bowl if you want to keep cleanup to an absolute minimum. It’s the kind of recipe that feels almost impossible to mess up.
The texture is spot on: very moist, light, and fluffy, with just the right level of sweetness. They’re not overly sugary, which makes them perfect for breakfast, but still flavorful enough to feel like a treat. If you enjoy banana bread, you’ll love these muffins for the same reasons—they’re cozy, simple, and incredibly satisfying.
One of the best things about this recipe is how flexible it is. You can easily customize the muffins by adding nuts, chocolate chips, berries, raisins, or dried cranberries. These additions bring extra flavor, texture, and nutrients, so you can tailor each batch to whatever you’re craving or what you have on hand.
As for the mix-ins, nuts and raisins are completely optional. Even kids who swear they don’t like them tend to pick them out and still happily devour the muffins. If you love the extra crunch or chewiness, keep them in. If not, leave them out—the muffins are just as delicious either way.
These zucchini muffins stay moist for days when stored properly, making them a great option for make-ahead breakfasts or snacks. Keep them in an airtight container at room temperature, and you’ll always have something homemade and comforting ready whenever hunger strikes.
Zucchini Muffins
These homemade Zucchini Muffins are the kind of recipe you’ll reach for again and again when you need something quick, comforting, and reliable. They’re soft, moist, and tender with a beautiful rise, making them perfect for busy mornings, easy snacks, or something simple to grab on the way out the door. They also happen to be a great way to use up zucchini without anyone noticing it’s there.
Ingredients
- 2 large eggs
- 1 1/3 cup (270g) sugar
- 2 teaspoons vanilla extract
- 3 cups (360g) packed grated zucchini
- 3/4 cup unsalted butter, melted
- 2 3/4 cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 cup walnuts, optional
- 1 cup raisins or dried cranberries, optional
Instructions
Step-By-Step Instructions
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