Three muffins in a box --- Image by © Royalty-Free/Corbis

Zucchini Muffins


This is my personal favorite muffin recipe.  I first tried it when I was a kid and my Aunt came over with a loaf of freshly baked zucchini bread.  It was love at first bite and although my Aunt is no longer with us, I feel a connection with her every time I eat these muffins.

Over time I have adapted this recipe to fit what is in my refrigerator.  If you don’t have enough zucchini, make up the difference with grated carrots or grated apple (especially Granny Smith!)  If you prefer yellow crookneck squash, use that instead.  If you don’t have enough of any one of these, mix and match until you get the right amount.

Another thing I like to do is use Granny Smith apples in place of the zucchini and apple pie spice in place of the cinnamon and nutmeg for a completely different flavor.


Zucchini Muffins


  • 3 cups grated fresh zucchini
  • 2/3 cup coconut oil or melted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 tsp vanilla
  • 2 tsp baking soda
  • pinch salt
  • 3 cups all-purpose flour (or try 1/2 all purpose and 1/2 white whole wheat)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries or dried cherries (optional)


  • Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried fruit, if using.
  • Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use an ice cream scoop to distribute the muffin dough equally among the cups, filling the cups 2/3 full. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes (in my oven 22 minutes is perfect, but ovens vary). Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • If you are including walnuts and dried fruit, you will have more batter than is needed for 12 muffins. I usually make 12 regular size muffins and then up to 6 mini muffins. It depends on how much you fill each muffin cup.

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