Zucchini Breakfast Muffins

Name: Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup chopped walnuts (optional)

Highlighted under: Fit & Fresh

I love starting my day with these Zucchini Breakfast Muffins! They're not only delicious but also a great way to sneak some vegetables into my breakfast routine. With their moist texture and hint of sweetness, these muffins are perfect for a quick breakfast on the go or a cozy brunch at home. Plus, they’re incredibly easy to prepare, making them my go-to choice when I want something both nutritious and satisfying. You’ll be amazed at how delightful these muffins taste!

Created by

Jocelyn Parker

Last updated on 2026-02-10T18:53:36.101Z

Experimenting with different breakfast options has always been exciting for me, and these Zucchini Breakfast Muffins quickly became a family favorite. One day, I had some leftover zucchini from a garden harvest, and I decided to incorporate it into my muffin recipe. The result was a wonderfully moist muffin with a delightful texture that my kids actually loved.

What works so well with these muffins is the balance of flavors. Adding a hint of cinnamon and a dash of vanilla really elevates the overall taste, while the zucchini keeps them moist without any heaviness. I've also learned that letting them cool completely before storing ensures they stay fluffy and not soggy. This way, I can enjoy them throughout the week!

Why You'll Love These Muffins
Perfectly moist and tender texture
Sneaky way to add veggies into your diet
Deliciously flavored with a hint of cinnamon
Great for meal prep and grab-and-go breakfasts

Mastering the Muffin Technique

To achieve perfectly moist Zucchini Breakfast Muffins, it's essential to avoid overmixing the batter once the dry ingredients are added. Stir until just combined; a few lumps are okay. This technique helps keep your muffins tender, preventing a tough texture. I recommend using a rubber spatula for gentle folding, which will help maintain the aeration from the eggs and oil, contributing to the lightness of the muffins.

Incorporating grated zucchini not only adds moisture but also a slight natural sweetness. If your zucchini is particularly watery, consider squeezing it in a clean kitchen towel before adding it to the batter. This step helps control excess moisture that could lead to dense muffins. Aim for about one cup of packed zucchini for the best flavor balance.

Ingredient Insights and Substitutions

Brown sugar enhances the muffins with a deeper flavor due to its molasses content, but if you prefer a lighter taste, you can substitute it with additional granulated sugar. Just keep in mind that this may slightly alter the sweetness level and texture. For a healthier twist, swap half of the vegetable oil with unsweetened applesauce, which adds moisture and reduces calories without compromising flavor.

Feel free to experiment with mix-ins! Dried fruits like raisins or cranberries can replace walnuts if you're aiming for a different flavor profile. Alternatively, chocolate chips can satisfy a sweet tooth, making the muffins a delightful treat. Just remember to adjust the quantities if you're adding a sweeter ingredient to maintain the balanced flavor.

Ingredients

Gather these simple ingredients to make your Zucchini Breakfast Muffins:

Muffin Ingredients

1 cup grated zucchini
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your muffins:

Preheat the Oven

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

Prepare the Batter

In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined. Stir in the grated zucchini.

Mix Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix.

Add Walnuts

If using, fold in the chopped walnuts for added texture and flavor.

Bake the Muffins

Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.

Cool and Enjoy

Once baked, remove the muffins from the tin and let them cool on a wire rack for a few minutes before enjoying.

These muffins can be stored in an airtight container for up to a week.

Pro Tips

Always squeeze out excess moisture from the grated zucchini for better texture. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Storage and Make-Ahead Tips

These Zucchini Breakfast Muffins can be stored in an airtight container at room temperature for up to three days. If you want to prolong their freshness, consider refrigerating them for up to a week. For a more extended option, you can freeze the muffins. Just make sure they are completely cooled before wrapping them tightly in plastic wrap, then store them in a freezer bag. They can last up to three months in the freezer!

When you're ready to enjoy your muffins from the freezer, simply thaw them at room temperature or pop them in the microwave for about 15-20 seconds for a quick warm-up. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes, ensuring they’re warm and the texture remains soft.

Serving Suggestions

These muffins are versatile enough to stand alone or serve as part of a brunch spread. Pair them with a dollop of Greek yogurt for added creaminess and protein, or enjoy them alongside fresh fruit for a balanced meal. They also make a great addition to a breakfast platter with eggs, bacon, and mixed greens.

For a fun twist, serve the muffins warm with a drizzle of honey or maple syrup for an indulgent treat. Adding a sprinkle of powdered sugar can elevate the presentation, especially for brunch gatherings. Just remember, a small touch of garnish can go a long way in enhancing your muffin experience!

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze very well. Just make sure they are cooled completely before placing them in an airtight container.

→ Can I substitute the sugar with a sugar alternative?

Absolutely! You can use your favorite sugar substitute, but keep in mind that it may affect the texture slightly.

→ How can I make these muffins vegan?

You can replace the eggs with flaxseed meal mixed with water as an egg substitute, and use a non-dairy milk instead of regular milk if needed.

→ What are some good mix-ins for these muffins?

You can add chocolate chips, dried fruits, or other nuts for extra flavor and texture.