Zucchini Breakfast Muffins

Name: Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon nutmeg; 1 cup grated zucchini (squeezed dry); ½ cup granulated sugar; ¼ cup brown sugar; ⅓ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Favorites

I love starting my day with a nutritious boost, and these Zucchini Breakfast Muffins have become my go-to morning treat. Not only do they hide a healthy dose of vegetables, but the combination of spices and wholesome ingredients makes them utterly delicious. The best part? They are incredibly easy to make and are perfect for meal prep! I can make a batch on the weekend and enjoy them throughout the week, ensuring I get a quick, satisfying breakfast even on busy mornings.

Created by

Lucy Thompson

Last updated on 2026-02-15T01:03:36.718Z

When I first tried making zucchini muffins, I was skeptical about how they would turn out. I quickly learned that the key to success lies in squeezing the excess moisture out of the zucchini before adding it to the batter. This simple step prevents the muffins from becoming soggy and ensures they have the perfect texture.

After experimenting with different combinations of spices and sweeteners, I finally found the balance that I love. The warm cinnamon paired with the hint of nutmeg really makes these muffins stand out. They are not only delicious but also a great way to include vegetables in my morning routine!

Why You Will Love These Muffins
Packed with hidden veggies for a healthier breakfast
Moist and fluffy texture that keeps you satisfied
Versatile recipe that can be customized with your favorite add-ins

Tips for Perfect Muffins

To achieve the ideal texture with your Zucchini Breakfast Muffins, make sure not to overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to dense muffins instead of light and fluffy ones. Mix until the ingredients are just combined and there are still a few lumps for best results.

When measuring your grated zucchini, ensure it's squeezed dry to avoid excess moisture in the batter. This is crucial as too much liquid can lead to soggy muffins, affecting their rise and texture. You can wrap the grated zucchini in a clean kitchen towel and twist to remove the excess water.

Customizing Your Muffins

This recipe is quite versatile and can easily be customized to suit your tastes. Consider adding a cup of chocolate chips, nuts, or dried fruits to give your muffins an extra flavor kick. If you enjoy a hint of tartness, you can mix in some fresh or dried cranberries, which pair wonderfully with the spices.

For a healthier twist, you can swap out half of the all-purpose flour for whole wheat flour. This will boost the fiber content without compromising the taste. If you're looking to reduce sugar, consider using applesauce or mashed banana in place of some granulated sugar while maintaining similar moisture levels.

Ingredients

Gather the following ingredients to whip up these delicious muffins:

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg

Wet Ingredients

1 cup grated zucchini (squeezed dry)
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Mix all these ingredients together to create a flavorful batter for the muffins!

Instructions

Follow these steps to bake your Zucchini Breakfast Muffins:

Preheat the Oven

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

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Mix Wet Ingredients

In another bowl, whisk together the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

Combine Mixtures

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Bake Muffins

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy these muffins for breakfast or as a delightful snack!

Pro Tips

Feel free to add in chocolate chips or nuts for an extra layer of flavor. You can also substitute some of the all-purpose flour with whole wheat flour for a healthier option.

Storage and Freezing

These muffins are perfect for meal prep! After they have cooled completely, store them in an airtight container at room temperature for up to three days. If you want them to last longer, consider freezing them. Place cooled muffins in a zip-top freezer bag, removing as much air as possible, and they can be frozen for up to 3 months.

When ready to enjoy your frozen muffins, simply take out what you need and let them thaw at room temperature or microwave them for about 20-30 seconds. This quick reheating will revive their lovely, moist texture, ready for you to savor.

Serving Suggestions

These Zucchini Breakfast Muffins make a delightful stand-alone breakfast, but you can elevate your morning experience by serving them with a smear of cream cheese or a dollop of yogurt on the side. The tangy contrast enhances the sweetness of the muffins and adds a creamy richness.

For a heartier breakfast or snack, pair your muffins with a side of fresh fruit, like sliced strawberries or bananas. The natural sweetness of the fruit complements the spiced muffins beautifully and helps balance out the meal.

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze well! Just place them in an airtight container or freezer bag and store for up to 3 months.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.

→ How long do these muffins last?

They will stay fresh for about 3-4 days at room temperature, or you can refrigerate them to keep them longer.

→ Can I use other vegetables instead of zucchini?

Yes, shredded carrots or even finely grated apples work well as substitutes for zucchini!