Zucchini Muffins

These soft and flavorful zucchini muffins are a family favorite! The kids will never even know they’re filled with zucchini!

Some of our other family favorites include banana muffins, lemon poppy seed muffins, and chocolate chip muffins!

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A Healthy after school snack!

These zucchini muffins make the perfect after school snack!

We got the recipe from one of our kids’ preschool teachers. And that was after our picky kid came home saying she had the best muffin ever. She isn’t a fan of zucchini, so we knew we had to try it ourselves, and it was amazing. I got the recipe and it’s become a family favorite ever since.

This particular zucchini muffin recipe is great because the muffins are so soft and sweet. Not only is it filled with grated zucchini, but bananas too which make them even more delicious!

HOW TO MAKE ZUCCHINI Muffins

1. Preheat oven to 350.
2. In a large bowl, whisk together eggs butter and vanilla. Add mashed banana and shredded zucchini and mix until combined. Set aside.
3. In another bowl, mix dry ingredients – sugar, flour, cinnamon, baking soda, salt and baking powder.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Pour into muffin liners and fill until 2/3 – 3/4 full.
6. Bake at 350 for 20-25 minutes.

Additions and storing

Muffins mix-ins: Though these muffins are delicious as they are, it can be fun to change things up every now and then. Try adding mini chocolate chips, raisins, nuts or dried cranberries.

How to store zucchini muffins:

• Counter: Store in an airtight container for 3-4 days. 
• Freezer: Wrap muffins individually with plastic wrap or flash freeze them before placing them into an airtight freezer safe container. Label and freeze for 2-3 months. Thaw before serving. 

Check out more zucchini recipes:

• Glazed Lemon Zucchini Bread
• Chocolate Zucchini Sheet Cake
• Zucchini Boats
• Zucchini Cookies with Cream Cheese Frosting
• Zucchini Bread

5 from 8 votes

Zucchini Muffins Recipe

By: Lil’ Luna

These soft and flavorful zucchini muffins are sweet and topped with a delicious glaze. The kids will never even know they’re filled with zucchini!

Servings: 30

Prep: 8 minutes mins

Cook: 18 minutes mins

Total: 26 minutes mins

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Ingredients 

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Muffin

• ▢ 3 eggs
• ▢ 1 cup butter melted
• ▢ 1 tbsp vanilla extract
• ▢ 1 banana mashed
• ▢ 1 1/2 cups shredded zucchini (about 2 medium zucchinis) – rung out
• ▢ 2 1/2 cups sugar
• ▢ 3 cups all-purpose flour
• ▢ 2 tbsp cinnamon
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 1/4 tsp baking powder
• ▢ 1 cup walnuts chopped, optional
• ▢ 1 cup chocolate chips optional

Instructions 

• Preheat oven to 350.
• In a large bowl, whisk together eggs butter and vanilla. Add mashed banana and shredded zucchini and mix until combined. Set aside.
• In another bowl, mix dry ingredients – sugar, flour, cinnamon, baking soda, salt and baking powder.
• Add dry ingredients to wet ingredients and mix until combined.
• Pour into muffin liners and fill until 2/3 – 3/4 full.
• Bake at 350 for 20-25 minutes.

Nutrition

Calories: 233kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 180mg, Potassium: 75mg, Fiber: 1g, Sugar: 21g, Vitamin A: 244IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.