These zucchini muffins are everything you want in a cozy, everyday bake—moist, tender, lightly sweet, and warmly spiced with cinnamon.They’re the kind of muffins that feel extra special fresh from the oven, yet at the same time are just as delicious when tucked into a lunchbox or even grabbed on a busy morning.Packed with shredded zucchini and a touch of grated apple, they’re wholesome without tasting “healthy,” making them a family favorite you’ll come back to again and again.
Zucchini Muffins Recipe Card
- Cook Time: 24–26 minutes
- Prep Time: 15 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
Ingredients
- 2¼ cups all-purpose flour (270 g)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 large eggs
- ⅔ cup vegetable oil (160 mL)
- ½ cup granulated sugar (100 g)
- ½ cup packed brown sugar (110 g)
- 2 teaspoons vanilla extract
- 225 g shredded/grated zucchini
- 100 g grated small Gala apple
Optional Add-Ins
- 1 tablespoon collagen powder (add to the dry ingredients)
- 50 g sourdough starter
- ½–¾ cup chopped nuts (walnuts or pecans)
- ½–¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon (plus collagen powder, if using).
- In a medium bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and slightly lighter in color.
- Add the wet ingredients to the dry ingredients, then fold in the shredded zucchini and grated apple. Gently stir just until combined and no dry flour remains.
- Tip: The batter will be thick—this is normal. The zucchini and apple will release moisture as the muffins bake.
- If using any optional add-ins (sourdough starter, nuts, or chocolate chips), gently fold them in now.
- Using an ice cream scoop or spoon, fill the muffin liners almost to the top.
- Bake for 24–26 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- Don’t overmix: Stir just until combined to keep the muffins tender.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: These freeze beautifully—wrap individually and freeze for up to 3 months.
- Swap the apple: Pear works well if you don’t have a Gala apple on hand.
These zucchini muffins are simple, reliable, and comforting—exactly the kind of recipe that earns a permanent spot in your baking rotation. Happy baking! 🧡