Zucchini Muffins

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

Muffins are one of those food items that can be eaten for breakfast or a snack. These ones are a bonus because they have a veggie hidden inside. 😉 Some of our other family favorites include banana muffins, lemon poppy seed muffins, and chocolate chip muffins!

Easy zucchini muffins stacked on plate

A Healthy after school snack!

One of my very favorite things about the kids being in school, is having fun treats and snacks for them when they get home. I know that this is not on the top of most peoples “excited for” lists but, it was something I always cherished from my mom and have loved carrying it on with my own littles.

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!

Zucchini muffins batter

Let’s talk zucchinis

  • Zucchinis are full of magnesium, vitamin A and C, fiber, potassium and more. So any time you can sneak it into a recipe is a win! 
  • When harvesting or purchasing zucchinis look for ones that are 6-8 inches long and have a dark green glossy skin. They should be heavy and firm, but the skin can be dented with the fingernail 
  • Store zucchinis in a cool dry place. The crisper drawer in the fridge is a perfect spot. You can also freeze shredded zucchini. I store 2 cups of shredded zucchini per freezer bag because that’s how much the recipe calls for. Label and freeze for up to 10 months. Thaw overnight in the fridge before using. 
  • You do not need to peel the zucchini before shredding it. Just wash and dry it. I recommend using the smaller grate as the finer pieces will be less noticeable in the muffins.

Should I press the liquid from the shredded zucchini? That depends on a couple of things. 

First, some recipes account for, and even rely on, the extra moisture that a zucchini will provide. Pay close attention to the directions in the recipe. 

Second, some zucchinis have more moisture than others. For example, a large homegrown garden zucchini will have more moisture than a medium store bought zucchini. When a recipe does suggest squeezing out the excess moisture keep that in consideration.

Zucchini muffins batter in muffin tins

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. 

Easy zucchini muffins stacked on white plate

Check out more zucchini recipes:

Zucchini Muffins Recipe

5 from 1 vote
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!
Course Bread, Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 30
Calories 233 kcal
Author Lil' Luna



  • 3 eggs
  • 1 cup butter melted
  • 1 tbsp vanilla
  • 1 banana mashed
  • 1 1/2 cups shredded zucchini (about 2 medium zucchinis) - rung out
  • 2 1/2 cups sugar
  • 3 cups 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


  • 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 - ¾ full.
  • Bake at 350 for 20-25 minutes.

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Adapted from allrecipes.com.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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