Should You Squeeze the Zucchini Before Making Zucchini Muffins?

For these Zucchini Muffins, you generally do not need to squeeze the shredded zucchini. Its natural moisture helps create the soft, tender crumb that makes this recipe so delicious. If your zucchini is exceptionally watery, however, lightly blot it with a clean kitchen towel or paper towel. Avoid squeezing it completely dry because removing too much moisture can result in dry muffins.

Can I Freeze Homemade Zucchini Muffins?

Yes. Zucchini Muffins freeze very well, making them an excellent make-ahead breakfast or snack. Allow the muffins to cool completely before wrapping each one individually and placing them in an airtight freezer-safe container or resealable bag. Freeze them for up to three months. When ready to eat, thaw a muffin at room temperature or microwave it for about 20 to 30 seconds until soft and pleasantly warm.

Can I Make Zucchini Muffins With Chocolate Chips or Nuts?

Absolutely. Chocolate chips, chopped walnuts, and pecans all work beautifully in Zucchini Muffins. You can also experiment with raisins, dried cranberries, golden raisins, or chopped fresh berries. For the best distribution, mix your add-ins with the dry ingredients before combining them with the wet mixture. Coating chocolate chips and other additions lightly in flour can help keep them evenly distributed instead of sinking toward the bottom.

Easy Zucchini Muffins: Moist, Fluffy and Delicious

Name: Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups (188 g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 cup (59 ml) vegetable oil; 1/4 cup (62.5 g) unsweetened applesauce; 1/2 cup (100 g) packed light or dark brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups shredded zucchini, about 1 to 2 medium or large zucchini; 1 cup (180 g) semi-sweet chocolate chips or chopped nuts, optional

Description

Moist, fluffy Zucchini Muffins made with fresh shredded zucchini, warm cinnamon, nutmeg, brown sugar, applesauce, and vanilla. These easy homemade muffins have tender centers, beautifully risen tops, and are perfect for breakfast, brunch, snacks, or meal prep.

Ingredients

Scale

1 1/2 cups (188 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup (59 ml) vegetable oil
1/4 cup (62.5 g) unsweetened applesauce
1/2 cup (100 g) packed light or dark brown sugar
1/2 cup (100 g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups shredded zucchini, about 1 to 2 medium or large zucchini
1 cup (180 g) semi-sweet chocolate chips or chopped nuts, optional

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Instructions

Preheat the oven to 425°F (218°C). Prepare a standard 12-cup muffin pan with cooking spray or paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. If using chocolate chips or chopped nuts, stir them into the dry ingredients.
In a separate medium bowl, stir together the vegetable oil, applesauce, brown sugar, granulated sugar, egg, vanilla extract, and shredded zucchini until well combined.
Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup generously.
Bake at 425°F (218°C) for 5 minutes.
Without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for 13 to 15 minutes.
Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with only a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
Transfer the Zucchini Muffins to a wire rack and cool completely before storing or serving.

Notes

Do not squeeze the shredded zucchini dry unless it is exceptionally watery. Its natural moisture helps keep the muffins soft and tender.
If the zucchini releases excessive liquid, lightly blot it with a clean kitchen towel or paper towel.
Measure flour by spooning it into the measuring cup and leveling the top, or use a kitchen scale for the most accurate results.
Do not overmix the batter, as this can make the muffins dense or tough.
The initial 425°F baking temperature helps create tall, bakery-style muffin tops.
Optional add-ins include chocolate chips, walnuts, pecans, raisins, dried cranberries, or chopped berries.
Store cooled muffins in an airtight container at room temperature for 3 to 4 days or refrigerate for up to 1 week.
Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave for about 20 to 30 seconds.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 176 kcal
Sugar: 18 g
Sodium: 152 mg
Fat: 5 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 1 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 14 mg