These zucchini muffins are seriously the best ever! They are fluffy and moist, perfectly sweet, flavor packed and super easy to make.
These zucchini muffins are simply gorgeous. They are moist and delicious and everything you want a muffin to be.
They are also packed with zucchini! So you get some green veggies with your baked goods: score!
Not that you can taste the zucchini. It adds loads of delicious moisture and you can see some pretty little green bits in your muffins, but you really can’t taste it. It’s just a super tasty muffin.
We’ve been baking up a storm with the zucchini lately, check out our chocolate zucchini cake, zucchini brownies and zucchini bread!
And for some savory treats, check out our zucchini soup and our zucchini fritters too.
How To Make Zucchini Muffins
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt and mix together.
- Add shredded zucchini, buttermilk, eggs, oil and vanilla extract. Mix into a thick batter. If you have any trouble getting the batter to come together, then leave it for a minute, the zucchini will release more moisture into the batter and it will come together easily.
- Add chopped walnuts and fold in.
- Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
- Top with some more chopped walnuts.
- Bake at 350°F for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes and then transfer the muffins to a wire cooling rack to cool completely.
Recipe Tips
Use freshly shredded zucchini. It’s important to use freshly shredded zucchini, don’t buy any pre-packaged grated zucchini as it will be too dry. Shred the zucchini right before making these muffins.
Don’t squeeze the shredded zucchini. Don’t squeeze any excess moisture out of your shredded zucchini. We need all the moisture from the zucchini for these muffins. If there is any water that pools at the bottom of your food processor or in the bottom of the bowl when you have shredded it, then you can leave that water behind, but there is no need to squeeze the zucchini at all.
Buttermilk: You can use buttermilk that you buy from the store or you can make up your own from our recipe for homemade buttermilk. We only use ¼ cup for this recipe, so to make up a ¼ cup just add a teaspoon of lemon juice or distilled white vinegar to a measuring jug and then add room temperature milk up to the ¼ cup (60ml) line. Leave it to sit for a few minutes to curdle into buttermilk.
Walnuts or other optional add-ins: The walnuts are entirely optional. If you’d like to add in something else like chocolate chips instead of the walnuts, then go ahead up to 1 cup.
Recipe Q&A
There is no need to peel the zucchini first. Just shred them with the peels and use them right away.
The easiest way to shred zucchini is using the grate attachment on a food processor. It’s quick and easy. If you don’t have a food processor then a standard box grater will work fine.
It’s similar to carrots in carrot cake. It provides moisture and texture more than it does flavor though.
Storing and Freezing
These muffins keep very well in an airtight container at room temperature for 3-4 days. They stay moist and delicious and keep super well, which is actually unusual for a muffin! It’s got to be all that lovely zucchini keeping them moist and soft.
They are also freezer friendly for up to 3 months. If you’re going to freeze them then do so on the day of baking. Let them cool completely before freezing. When you’re ready for them, thaw overnight in the fridge and bring to room temperature before enjoying.
More Delicious Muffin Recipes
Zucchini Muffins
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ½ tsp Salt
- 1 cup Shredded Zucchini Packed cup (140g)*
- ¼ cup Buttermilk or Homemade Buttermilk*
- 2 Large Eggs
- ½ cup Canola Oil or Vegetable Oil
- 2 tsp Vanilla Extract
- 1 cup Walnuts Chopped, plus more to put on top of the muffins before baking.*
Instructions
- Preheat the oven to 350°F and spray a muffin tray with non-stick spray. Set aside.
- Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt and mix together.
- Add shredded zucchini, buttermilk, eggs, oil and vanilla extract. Mix into a thick batter. If you have any trouble getting the batter to come together, then leave it for a minute, the zucchini will release more moisture into the batter and it will come together easily.
- Add the chopped walnuts and fold in.
- Divide the batter evenly between the muffin partitions. Add some more chopped walnuts directly to the tops of the muffins before baking.
- Bake for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes and then transfer the muffins to a wire cooling rack to cool completely.
Video
Notes
- Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weights in grams.
- Use freshly shredded zucchini. It’s important to use freshly shredded zucchini, don’t buy any pre-packaged grated zucchini as it will be too dry. Shred the zucchini right before making these muffins.
- Don’t squeeze the shredded zucchini. Don’t squeeze any excess moisture out of your shredded zucchini. We need all the moisture from the zucchini for these muffins. If there is any water that pools at the bottom of your food processor or in the bottom of the bowl when you have shredded it, then you can leave that water behind, but there is no need to squeeze the zucchini at all.
- Buttermilk: You can use buttermilk that you buy from the store or you can make up your own from our recipe for homemade buttermilk. We only use ¼ cup for this recipe, so to make up a ¼ cup of buttermilk just add a teaspoon of lemon juice or distilled white vinegar to a measuring jug and then add room temperature milk up to the ¼ cup (60ml) line. Leave it to sit for a few minutes to curdle into buttermilk.
- Walnuts or other optional add-ins: The walnuts are entirely optional. If you’d like to add in something else like chocolate chips instead, then go ahead up to 1 cup.
- Storage: These muffins keep very well in an airtight container at room temperature for 3-4 days. They are also freezer friendly up to 3 months.
So easy to make and so delicious! We just loved them. Thanks!
Awesome! Thanks Maryann!