These healthy zucchini muffins are fluffy, moist, and warmly spiced with cinnamon. Easy and delicious, they’re the perfect breakfast or snack!
I hope you’re still bringing home tons of zucchini from your garden, the farmers market, or the store, because these zucchini muffins are just too good to miss! They’re moist, puffy, and full of warm flavor from nutmeg and cinnamon. All that, and they’re good for you, too! I make these healthy zucchini muffins with whole wheat flour, olive oil instead of melted butter, and (of course) lots of zucchini. Serve one with a cup of coffee or tea, and you’ll have the perfect breakfast or snack.
Zucchini Muffin Recipe Ingredients
Here’s what you’ll need to make this zucchini muffin recipe:
- Zucchini, of course! You’ll need 2 cups shredded zucchini, from about 2 small-medium squash.
- All-purpose flour, whole wheat flour, and almond flour – I love this combination because it’s wholesome, but it still yields fluffy, moist, and tender muffins.
- Baking powder and eggs – To help the muffins rise as they bake.
- Almond milk – For moisture. Feel free to swap in another milk if you prefer. My homemade oat milk would work nicely here too.
- Extra-virgin olive oil – It adds richness and enhances these muffins’ amazing moist texture. If you don’t like baking with olive oil, substitute a neutral-tasting oil, such as vegetable oil or avocado oil.
- Cane sugar – For sweetness.
- Cinnamon, nutmeg, and vanilla – They fill the zucchini muffins with warm, spiced flavor.
- Walnuts – For crunch! They also add nutty flavor and healthy fats.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Zucchini Muffins
This zucchini muffin recipe is super easy to make! Here’s how it goes:
First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the grated zucchini to the bowl of wet ingredients.
Then, combine them. Pour the dry ingredients into the bowl of wet ingredients…
…and fold until just combined. Careful not to overmix!
Finally, fold in the walnuts, and bake! Divide the batter into a greased 12-cup muffin pan and bake at 400°F for about 18 minutes, or until the muffin tops spring back to the touch and a toothpick inserted comes out clean.
Allow the muffins to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely. Enjoy!
Best Zucchini Muffins Tips
- Don’t wring out the zucchini. Many zucchini bread and muffin recipes tell you to squeeze the moisture out of the zucchini. Not this one! Here, we want all that moisture to go into the muffins, making them really soft and tender. Yum!
- Freeze some for later. Stored in an airtight container at room temperature, these zucchini muffins will keep well for about 3 days. If you want to have them around for longer than that, I recommend freezing them. Thaw frozen muffins overnight in the fridge, or pop them in the microwave for right around 30 seconds. I love to keep a stash on hand for quick breakfasts on busy mornings!
- Change up the mix-ins. Not a fan of walnuts? That’s ok! Replace them with chopped pecans, dried cranberries, or chocolate chips.
More Favorite Quick Bread and Muffin Recipes
If you love these healthy zucchini muffins, try one of these quick bread or muffin recipes next:
Looking for more zucchini recipes? Find 35 of my favorites here!
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 1/2 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil or neutral oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, no need to squeeze out excess water
- ½ cup chopped walnuts
Preheat the oven to 400°F and grease a 12-cup muffin tin.
In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.